Betty Ann'S Chicken Pot Pie
Creamy chicken pot pie with vegetables and a flaky Bisquick topping, offering comforting flavors perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a shallow 2-quart baking dish.
- Mix together diced cooked chicken and drained vegetables; place in the prepared dish.
- In a bowl, stir together chicken broth, cream of celery soup, and pepper.
- Pour the mixture over the chicken and vegetables in the dish.
- In another bowl, combine Bisquick and sweet milk to make a batter.
- Pour the batter evenly over the chicken mixture.
- Pour melted butter over the top.
- Bake in the preheated oven for about 30 minutes or until the topping 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 Bisquick, you can create a similar batter using all-purpose flour and baking powder. Feel free to substitute the cream of celery soup with cream of chicken or mushroom for a different taste. You can also add vegetables like carrots or corn for extra nutrition.
Serving Suggestions
Serve Betty Ann's Chicken Pot Pie hot, garnished with fresh herbs for added flavor. It pairs beautifully with a simple green salad or steamed vegetables for a complete meal. For a comforting twist, consider serving it alongside garlic bread. This dish is perfect for family dinners or gatherings, and is a great way to use up leftover chicken.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm it in the oven at 350°F for about 20 minutes, or until heated through. You can also reheat individual portions in the microwave for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Betty Ann'S Chicken Pot Pie contains roughly 407 calories, with 3g protein, 4g carbohydrates, and 42g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 553mg per serving (24% 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?
Yes, you can use frozen mixed vegetables in place of canned ones. Just make sure to thaw and drain them before adding to the dish to avoid excess moisture, which can affect the final texture.
Is it possible to make this pot pie ahead of time?
Absolutely! You can prepare the filling and batter ahead of time, then assemble and bake it when you're ready to serve. Just store the components separately in the refrigerator until you’re ready to combine and bake.
Can I substitute the chicken broth with something else?
Yes, if you don't have chicken broth, vegetable broth or even water can be used as a substitute. However, using broth will enhance the flavor of the pot pie significantly.
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).