Chicken Pot Pie - Tips and Recipes

Easy Chicken Pot Pie

  • 1 2/3 cups frozen, mixed vegetables
  • 1 cup cooked and diced chicken
  • 1 (10 3/4 oz) can cream of chicken soup
  • Ad
  • 1 cup bisquick mix
  • 1/2 cup milk
  • 1 egg


Heat oven to 400.

Mix vegetables,chicken and soup together pour into ungreased pie pan.

Stir together remaining ingredients with fork until blended. Pour into pie pan over the chicken and vegetables mixture.

Bake about 30 minutes or until golden brown.

Couldn't ask for an easier and better tasting pot pie.

By imaqt1962

Chicken Pot Pie I

Over the years I have tried to make homemade chicken pot pies and have never liked how any of them turned out. Recently I was given several boxes of the pre-made pie crusts and I created my own recipe that turned out so good the kids ate every drop!

  • Four pre-made pie crusts (in the refrigerated section of the grocery store)
  • Two sticks of butter or margarine
  • 1 c. flour
  • 1 1/2 - 2 c. milk
  • About 2 c. pre-cooked chicken, ham, turkey or whatever your choice of meat
  • 1 c. frozen diced carrots
  • 1 c. frozen peas
  • 1 c. frozen corn
  • 1 Tbsp. garlic powder
  • 1 tsp. pepper
  • 2 tsp. salt

Preheat oven to 350 degrees.

Spray a 13x9x2" baking dish with non-stick spray.

Lay three of the pie crusts in your dish the best you can to cover the bottom, sides and enough to leave a 1/4"-1/2" lip on the edge of the dish.
Press seems together to make one large crust.

Place one cup of the meat into the dish, spreading around the bottom. Salt and pepper to taste, and sprinkle some garlic powder over chicken, reserving some for top layer. Add vegetables spreading them over the chicken.

Add other cup of chicken to top of vegetables and season with remaining salt, pepper and garlic powder. On the stove, melt two sticks of butter or margarine and let cook until it starts to turn golden.


Add the flour and using a wire whisk, stir quickly to remove any lumps. Add 1 1/2-2 c. of milk until it is the consistancy you like. Remember, oven cooking time will thicken it some.

Take remaining pie crust and fold into fourths and cutting on the folds. Place one on each end on top of the chicken and place the other two in the center. You will have gaps, but this is perfect for ventilation. Fold the bottom crust edges over the top, forming the edge.

Place in preheated oven for 45-60 mins. or until crust is golden.

By Tawnda

Chicken Pot Pie II


  • 1/3 cup butter
  • 1/3 cup flour
  • 1/3 cup onion (chopped)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 2 cup cooked chicken (cut up)
  • 1 pkg. frozen peas and carrots


  • 2 cups flour
  • 2 tsp. celery seed
  • 1 tsp. salt
  • 2/3 cup + 2 Tbsp. shortening
  • 4-5 Tbsp. ice water

In saucepan, melt butter over low heat. Blend in flour, onion and seasonings; cook, stirring until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil for 1 minute. Gently stir in chicken and frozen veggies; set aside.

Prepare pastry: Put flour, seed, and salt in mixing bowl. Cut in shortening. Sprinkle in water, mixing. Roll 2/3 into a 13 inch square. Ease into 9x9 inch square pan. Pour in filling. Roll rest; place on top. Bake at 425 degrees F for 30 to 35 minutes.

By Robin from Washington, IA

Chicken Pot Pie III


  • 1 1/2 cups flour
  • 1 tsp. salt
  • 1/3 cup chilled butter, cut in small pieces
  • 1 large egg
  • 2-3 Tbsp. ice water


  • 4 cups cubed cooked chicken
  • 1 Tbsp. butter
  • 1 lb. fresh mushrooms, sliced
  • 1/4 cup water
  • 1 1/2 cups whipping cream
  • 2 Tbsp. flour
  • 1 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup reduced-sodium chicken broth


  • 1 large egg, lightly beaten


To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.

To prepare filling, place chicken in a 2 qt. casserole. In a large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium high; and saute' until browned and the liquid evaporates, about 5 minutes. Add the water; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine.

In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. Preheat oven to 400 degrees F.

On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze.

Bake until filling is bubbly and crust is browned, 25-30 minutes. Transfer to wire rack to cool slightly. Serve warm.

By Robin from Washington, IA


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Article
chicken pot pie
Chicken Pot Pie Recipes
Next >︎
January 26, 2007
pecan pie
Freezing Pecan Pie
crochet strap for Crock Pot lid
Making a Crochet Crock Pot Strap
Canning Pie Filling, Cherry Pie
Canning Pie Filling
Cute Little Girl in Chicken Costume
Making a Chicken Costume
Halloween Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on October 19, 2016 at 6:03:01 PM on in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!