Chicken in Every Pot Pie Recipe -
Chicken in Every Pot Pie Recipe

Chicken in Every Pot Pie

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"This pie is stocked full of chicken and vegetables."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
  2. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
  3. Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
  4. Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

This pot pie was excellent! My decision to make it was last-minute, so I was searching for a quick alternative to making a pastry dough crust when I found this recipe. My family almost ate the entire pan-full! I added a can of pre-sliced potatoes(chopped), 1/4 c. onion(chopped), 1 1/2 Tablespoons chicken seasoning & 1/8 t. rubbed sage. I also used a can of cream of chicken soup instead of the cream of mushroom soup. I like my filling very creamy, so the next time I make it I will add either 1/2 or a whole can of cream of chicken and/or mushroom soup and reduce the amount of chicken broth. This is a permanent addition to my recipe archives!

Most Helpful Critical Review
Jul 07, 2006

Well, I really enjoyed it, but there were a few problems. The baking mix part was TOO liquidy. It just sunk right into the chicken mixture rather than sitting on top. Also, my husband absolutely hated the celery seed. So much so that he couldn't even eat this. So, I will make it again, but I'll leave out the celery seed, and put in a lot less milk with the baking mix.

Feb 27, 2008

This was so great! Instead of making the bakery mix topping, I covered this with mashed potatoes, paprika and some shredded Cheddar. I also followed some previous reviewers' suggestions and used cream of Chicken instead of mushroom. I used the 98% fat free version and you couldn't tell. This was so rich and creamy! I added a bit more pepper as well as onion and garlic powder. I can't wait to have the left-overs. This will be a permanent staple in our dinner rotation!

Mar 30, 2006

I did make a few changes to this recipe. I used a bag of frozen peas and diced carrots so i wouldn't have to chop carrots. On top of those I added sauteed celery, boiled diced potatoes, and canned corn (any vegetables i could get my hands on, basically). Instead of cream of mushroom soup, which i'm not a fan of, I made a gravy out of chicken stock, butter, and flour (which i'll venture was healthier than canned cream soup). all in all though, I stuck with the basic feel of the recipe with great results. I really loved the top crust, the biscuit mix was fluffy and delicious-i love the addition of celery seed!

Aug 18, 2006

This was so quick and easy and amazingly delicious. Kind of a mix between chicken pot pie and chicken n biscuits...2 of my favorites!

Oct 29, 2002

This was so delicious. I loved the crust topping it was very tasty. My family loved this and my parents even think this is a hit

Oct 01, 2003

Very Good...used reduced fat ingredients to make it more heart healthy and it was still yummy. Easy too.

Oct 07, 2010

I've taken this dish to so many potlucks( by request), that I've lost count. The seasoning in the buiscut topping gives a real boost in flavor. Try it. I know you'll like it.


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 1147 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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