• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

HOMEMADE CHICKEN POT PIE

November 12, 2015 by Debbie 4 Comments

Jump to Recipe Print Recipe
This Homemade Chicken Pot Pie recipe meets the requirements for those days when life happens and you need something quick and easy to cook for dinner. It uses some things I don’t normally purchase (canned soup), but it’s a delicious family favorite at our house.

chicken pot pie

I originally found this recipe in a church cookbook many years ago. I’ve tried other Chicken Pot Pie recipes but always return to this one. The original recipe called for canned vegetables, which I’m sure you could use, but I prefer the frozen mixed vegetables. The choice is yours.
chicken pot pie
The chicken options for this recipe are numerous. You could use a store-bought rotisserie chicken if you are limited on time. You could use canned chicken for an even quicker option. I’ve made it several times by cooking my own chicken breasts or pieces. But, for this recipe, I used leftover smoked chicken and it was fabulous!
Begin by lightly buttering a 9×13 inch baking dish. Spread 4 cups of cooked, shredded chicken over the bottom.
shredded chicken
Whisk together the chicken stock and cream of chicken soup. Pour over the chicken but DO NOT mix.
Spread the frozen vegetables over the mixture but again, DO NOT mix.
In a small bowl add the flour and butter. Using a pastry blender or fork, combine until the flour resembles small peas. Add the milk and stir. This mixture is very wet.
biscuit topping mix
Pour or spoon evenly over the chicken mixture. Do you know what’s coming next? DO NOT mix.
chicken pot pie ready for the oven
Bake in a preheated 350-degree oven for 55-60 minutes until the topping is golden brown and the mixture is bubbling.
chicken pot pie
The first time I made this recipe I was skeptical. There are no added seasonings? (You could definitely add them if you wanted to, but they are not necessary). You don’t mix everything together? Nope! Is that runny topping going to make a nice crust? Yep! Trust me, this Chicken Pot Pie is simple to prepare but it is delicious!
chicken pot pie
chicken pot pie
chicken pot pie
chicken pot pie
Print Recipe

HOMEMADE CHICKEN POT PIE

This Homemade Chicken Pot Pie recipe meets the requirements for those days when life happens and you need something quick and easy to fix for dinner. It uses some things I don't normally purchase (canned soup), but it's a delicious family favorite at our house.

Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Chicken, Main Course
Cuisine: American
Keyword: casserole, chicken, comfort foods, savory pies
Servings: 6 servings
Calories: 465kcal
Author: Debbie

Ingredients

  • 4 cups chicken breasts, cooked and shredded
  • 1 1/2 cups chicken stock
  • 1 can cream of chicken soup
  • 16 oz frozen mixed vegetables
  • 1 cup self-rising flour
  • 1 stick butter grated
  • 1 cup milk

Instructions

  • Lightly butter a 9x13 inch baking dish. Spread the chicken evenly over the bottom.
  • Whisk together the chicken stock and cream of chicken soup. Pour evenly over the chicken but DO NOT mix.
  • Spread the frozen vegetables over the chicken but DO NOT mix.
  • In a small bowl, add the flour and butter. Using a pastry blender or fork, work the butter into the flour until it resembles small peas. Add the milk and stir.
  • Pour the flour mixture over the chicken and vegetables but DO NOT mix.
  • Bake in a preheated 350-degree oven for 55-60 minutes until golden brown and the mixture is bubbly.

Nutrition

Serving: 6servings | Calories: 465kcal | Carbohydrates: 33g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 747mg | Potassium: 693mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4498IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 2mg
If you enjoy this Homemade Chicken Pot Pie recipe, you might like this:
Homemade Chicken Noodle Soup
Thanks for stopping by!

Filed Under: poultry Tagged With: casseroles, chicken & turkey, comfort food, main dish, savory pies

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 349 other subscribers
Previous Post: « SUCCOTASH
Next Post: A DAY IN MY LIFE »

Reader Interactions

Comments

  1. indianeskitchen

    July 8, 2022 at 6:03 pm

    I love chicken pot pie and this is making me hungry! I’m with you, only frozen veggies and I bet smoked chicken made this taste amazing! Your daughter has good taste. ❤️

    Reply
  2. Debbie

    July 8, 2022 at 6:15 pm

    We love this, too! It’s a great winter comfort food, but sometimes you just need to have it even if it is 100 degrees outside.

    Reply
  3. Michelle

    July 8, 2022 at 7:31 pm

    I have to try this! It sounds delicious! And I’m always on the hunt for easy recipes.

    Reply
    • Debbie

      July 8, 2022 at 7:37 pm

      They don’t get much easier than this. It’s also a great meal for guests.

      Reply

Leave a ReplyCancel reply

Primary Sidebar

Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

Learn more…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 349 other subscribers

Recent Posts

  • CROCKPOT SHORT RIB RAGU
  • GRILLED CORN SALAD
  • PORK RAGU
  • GLAZED CARROTS
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2023 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

CROCKPOT SHORT RIB RAGU

GRILLED CORN SALAD

PORK RAGU