Bettie'S Chicken Pot Pie
A hearty chicken pot pie with creamy mushroom and chicken soups, mixed vegetables, and a flaky biscuit topping, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Line a pan with cooked white chicken meat.
- Mix the cream of mushroom soup, cream of chicken soup, chicken broth, and drained mixed vegetables together. Pour over the chicken in the pan.
- In a separate bowl, mix self-rising flour, milk, and melted butter until well combined.
- Pour the batter evenly over the chicken mixture.
- Bake at 350°F (175°C) for approximately 1 hour, or until the top is golden brown.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken mixture. If you don't have self-rising flour, you can substitute all-purpose flour combined with baking powder and salt. You can also use leftover rotisserie chicken for a quicker option. For a twist, try adding some cheese or spices from recipes like Cheesy Chicken And Rice Dinner.
Serving Suggestions
Serve this comforting chicken pot pie with a simple green salad or steamed vegetables for a balanced meal. It pairs beautifully with Cheesy Broccoli Noodle Soup for a hearty dinner. For a flavorful twist, consider serving it alongside crusty bread or biscuits.
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 or bake in the oven at 350°F (175°C) until heated through, which helps maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bettie'S Chicken Pot Pie contains roughly 579 calories, with 20g protein, 61g carbohydrates, and 28g fat. It is an excellent source of protein (40% of the Daily Value), vitamin A (37% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 790mg per serving (34% 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 canned?
Absolutely! Frozen mixed vegetables work just as well. Just make sure to thaw and drain them before mixing them with the soups to avoid excess moisture in the pie.
How can I make this recipe gluten-free?
To make it gluten-free, substitute the self-rising flour with a gluten-free all-purpose flour blend and ensure the soups and broth are also gluten-free. This way, you can enjoy the same delicious flavors without the gluten.
Can I prepare this dish ahead of time?
Yes, you can assemble the chicken pot pie a day in advance and store it in the refrigerator before baking. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and follow the baking instructions as usual.
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).