Aunt Otry'S Chicken Pot Pie
A hearty chicken pot pie featuring tender chicken, mixed vegetables, and a creamy biscuit topping, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Spread the cooked, deboned chicken in the bottom of a baking dish.
- Layer the mixed vegetables over the chicken.
- Melt the oleo (butter) in a separate dish.
- Mix the cream of chicken or mushroom soup, chicken broth, milk, and Bisquick into the melted butter until well combined.
- Pour the mixture over the chicken and vegetables in the baking dish.
- Bake in a preheated oven at 350° to 375° for 1 1/2 hours.
- Check at 1 hour to see if the top is browned; continue baking if necessary.
Tips & Substitutions
For added flavor, consider using leftover roasted chicken instead of boiled. If you prefer a lighter option, swap the cream of chicken or mushroom soup with a homemade white sauce. You can incorporate fresh herbs like thyme or rosemary to enhance the dish. If you don't have Bisquick, a homemade biscuit mix can work as a substitute.
Serving Suggestions
Serve the chicken pot pie with a simple side salad or steamed green beans for a balanced meal. A dollop of cranberry sauce can add a sweet contrast to the savory flavors. This dish also pairs beautifully with Rosemary'S Fried Chicken for a comforting family dinner.
Storage & Reheating
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 2 minutes, or cover and bake in a 350°F oven for 20 minutes until heated through. Ensure the filling is hot before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Otry'S Chicken Pot Pie contains roughly 367 calories, with 10g protein, 53g carbohydrates, and 13g fat. It is an excellent source of vitamin A (36% of the Daily Value), iron (27% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1278mg per serving (56% 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 frozen vegetables instead of fresh?
Yes, frozen mixed vegetables can be a convenient alternative. Just make sure to thaw and drain them before layering over the chicken to prevent excess moisture in the pot pie.
Is it possible to make this dish gluten-free?
Absolutely! You can use gluten-free Bisquick or a homemade gluten-free flour blend for the topping. Additionally, ensure that the cream of chicken or mushroom soup is gluten-free as well.
How can I make the pot pie filling creamier?
To achieve a creamier filling, consider adding a bit of sour cream or cream cheese to the soup mixture. This will enhance the richness and create a velvety texture.
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).