"This pie is stocked full of chicken and vegetables." — Debbie Rowe
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cubed, cooked chicken meat
1 1/2 cups
1 1/2 cups
frozen green peas
1 (10.75 ounce) can
condensed cream of mushroom soup
ground black pepper
1 1/4 cups
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!
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.
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!
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!
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!
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
Very Good...used reduced fat ingredients to make it more heart healthy and it was still yummy. Easy too.
My husband requests this whenever we have leftover cooked chicken. I mix it up and add whatever veggies I have on hand, fresh mushrooms are especially tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Every Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.