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Easy Chicken Pot Pie

by on September 23, 2009 in Main Courses September 23, 2009 Main Courses
5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

If you don’t have time to make (or don’t want to make) a proper crust, try this version. A good way to use those leftovers: chicken and vegetables under a biscuit crust.

Ingredients

  • 2 cups Chicken, Cooked And Chopped
  • 1-½ cup Fresh Or Frozen Vegetables, Cooked Al Dente (potatoes, Carrots, Peas, Broccoli, Cauliflower - Choose 2-3)
  • 1 can Cream Of Chicken Soup (10 3/4 Oz.)
  • ½ cups Chicken Broth
  • Salt And Pepper
  • Poultry Seasoning
  • 1-½ cup Biscuit Or Cornbread Instant Mix Like Jiffy
  • 1 cup Milk
  • ¼ sticks To 1/2 Stick Butter, Melted

Preparation

Preheat oven to 350 degrees.

Grease a 2-quart casserole. Mix the chicken and vegetables together. Dump mixture in the casserole dish.

Mix the soup, chicken broth and seasonings. Pour over the chicken and vegetable mixture.

Stir together the biscuit mix and milk and then pour this topping over the casserole. Lightly pour butter over the topping.

Bake until the topping is golden brown, 30 to 40 minutes.

(Recipe inspired by a Paula Deen recipe.)

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8 Reviews

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Sleepymommy on 8.9.2014

Easy weeknight meal. Jiffy on top was yummy. Thanks!

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jneuman88 on 5.10.2013

Even my pickest eater ate it all! I don’t buy Bisquick, so I doubled a recipe on m.wikihow.com for “Make a Substitute for Bisquick” and added about 1 1/3 c. milk. Going to try it with cornbread on top next time. Thanks!

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Kelly on 4.24.2013

Oh my, best chicken pot pie ever! I used Jiffy cornbread mix, and it was heavenly!

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Lani Whitaker on 7.17.2011

Very easy and very good. I made it in a 10″ Dutch oven. We used 9 coals on the bottom and 15 on the top. Cooked for 55 minutes but will probably cut it down to 45 minutes next time. Everybody loved it.

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michelleells on 1.22.2011

DeLISH!!

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