1-2-3 Chicken Pie
A comforting chicken pot pie with tender chicken, potatoes, and mixed vegetables topped with a bisquick crust, perfect for a cozy family dinner or casual gathering.
Ingredients
Instructions
- Preheat the oven to 450°F.
- In a mixing bowl, combine the cooked chicken, cooked potatoes, cooked and drained mixed vegetables, cream of chicken soup, milk, minced onion, and a dash of poultry seasoning. Mix well.
- Pour the mixture into a greased baking dish.
- Sprinkle the Bisquick evenly over the top of the mixture.
- Bake in the preheated oven for 15 minutes, dividing the baking time if needed.
Tips & Substitutions
For a creamier texture, consider adding a splash of sour cream or replacing the milk with half-and-half. If you don't have Bisquick, a homemade biscuit mix can work as a substitute. To add more flavor, try incorporating garlic or herbs like thyme or rosemary. This dish can also be customized with leftover vegetables or meats, making it a versatile option within American recipes.
Serving Suggestions
This 1-2-3 Chicken Pie is delicious on its own but can be paired with a simple side salad or steamed vegetables for a complete meal. Consider serving it alongside Garlic Ranch Chicken for a delightful dinner spread. For a cozy touch, a warm biscuit or bread rolls would complement the pie beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for 1-2 minutes, or heat the entire dish in the oven at 350°F for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 1-2-3 Chicken Pie contains roughly 1005 calories, with 19g protein, 129g carbohydrates, and 47g fat. It is an excellent source of potassium (51% of the Daily Value), protein (38% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1386mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Using raw chicken is not recommended for this recipe, as it requires pre-cooked chicken to ensure proper cooking times. If you prefer, you can quickly poach or roast chicken breast before cubing it for this dish. This will save time and ensure the chicken is fully cooked.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can use homemade white sauce mixed with chicken broth for a similar flavor and consistency. Alternatively, cream of mushroom soup or a can of vegetable soup can work well as substitutes.
Can I freeze this chicken pie?
Yes, this chicken pie freezes well! To freeze, assemble the pie but do not bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight, then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).