This hearty chicken pot pie is delicious! It’s comfort food for cold days, but it’s available all year round. This amazing chicken pot pie is loaded with veggies and has a soft, flaky crust. This dish is a meal in itself and your family will love it. Comfort food at its best!
Ingredients needed for chicken pot pie:
boneless, skinless chicken breast
celery
onion
carrot
potato
pepper
minced garlic
salt
butter
mixed vegetables or canned vegeols
chicken soup can cream
chicken stock soup
ground time
topping:
Bisquick
evaporated milk
egg
This recipe, like many others, is extremely versatile. If you’re not a fan of celery, leave it alone. As someone commented adding mushrooms you can also add other veggies. This recipe also goes well with turkey and is a great way to use leftover turkey after Thanksgiving. .
If you don’t have Bisquick, you can always make your own baking mix. Here’s an easy way to do it. homemade baking mix.
Full recipe on the printable recipe card below.
“I made this tonight and my family loved it. Yummy!!! Thank you!!!” – Stacey
‘ I make this chicken pot pie and pour it into separate individual plates. Freeze 4 or 5 and eat 2 We only have 2. Then I have a few meals when I’m in a hurry.
Freeze well. ” – Pat
“This is one of my favorite winter recipes. So easy to make and such a great comfort food!” – Katie
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chicken pot pie
This chicken pot pie is easy to make and a great comfort food to enjoy on a cold day.
Serving: 8 serving
- 2 boneless skinless chicken breast
- 1 cup celery chopped
- 1 mini onions chopped
- 3 or 4 medium-sized carrots chopped
- 3 or 4 medium potatoes peeled and chopped
- 1/4 tea spoon pepper
- 1/2 tea spoon minced garlic
- 1/2 tea spoon salt
- Four tablespoon butter or margarine
- 1 15 oz can be drained mixed with vegetables or veggieol
- 1 10 3/4 ounce cans of cream of chicken broth, undiluted
- 3/4 cup chicken soup
- 1/2 tea spoon ground time
topping:
- 1 cup original bisquick
- 1/2 cup evaporated milk
- 1 egg
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Cut the chicken breast into bite-sized pieces. Melt butter in skillet on stove and add onions, celery, chicken, pepper, garlic, and salt. Sauté until the onions and celery are soft and the chicken is cooked through.
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While the chicken is cooking, place the carrots and potatoes in a 2-quart casserole dish and cook in the microwave for 8 to 10 minutes, until tender. Remove the casserole from the microwave and add the cooked chicken, onions and celery to the carrots and potatoes. Pour in the mixed vegetables. Add chicken broth, chicken broth and thyme to a bowl and whisk to combine. Pour into the casserole and mix with a spoon. Add toppings.
Topping procedure
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In another bowl, mix the bisquick, evaporated milk, and egg. Whisk well. Pour over the vegetables and spread evenly over the top. Bake in a preheated 400 degree oven for 30-40 minutes until the surface is browned. Serves 6-8 people.
You can also make it with ham, hamburger steak, or beef.
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