Chicken Pan Pie
A comforting chicken pot pie with creamy soups, tender chicken, and a flaky Bisquick topping, baked to perfection. This hearty dish is perfect for family dinners, offering rich flavors and a satisfying texture that appeals to both kids and adults alike.
Ingredients
Instructions
- Debone chicken and place in a 9 x 13-inch Pyrex dish.
- Mix cream of chicken soup, cream of celery soup, and chicken broth; pour over chicken.
- Cut margarine into small pieces and distribute over the mixture.
- In a separate bowl, mix milk and Bisquick until smooth.
- Pour the Bisquick mixture evenly over the top of the dish.
- Bake at 350°F for 1 hour until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the soup mixture. If you don't have Bisquick, you can use a homemade pancake mix or a combination of flour, baking powder, and salt. Feel free to add vegetables like peas or carrots to the chicken for extra flavor, reminiscent of Chicken Primavera.
Serving Suggestions
This Chicken Pan Pie is delicious on its own, but you can serve it with a side salad or steamed vegetables for a complete meal. It pairs beautifully with Oven Baked Hash Browns for a comforting dinner. For a more festive touch, consider adding fresh herbs on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 20-25 minutes, or microwave in individual portions for a quicker option, ensuring the center is hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pan Pie contains roughly 900 calories, with 21g protein, 55g carbohydrates, and 67g fat. It is an excellent source of protein (41% of the Daily Value), iron (29% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1476mg per serving (64% 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 chicken for this recipe?
Yes, you can use frozen chicken breasts, but be sure to cook them thoroughly before adding them to the dish. It's best to thaw and cook them in advance to ensure even cooking throughout the pie.
How can I make this dish gluten-free?
To make this Chicken Pan Pie gluten-free, substitute Bisquick with a gluten-free baking mix and ensure that the soups and chicken broth are certified gluten-free. This allows everyone to enjoy this classic dish without worry.
What can I do if I don't have cream of chicken or celery soup?
If you don’t have those soups, you can make a simple homemade version using chicken broth, milk, and a roux of flour and butter. Alternatively, you can use any cream soup you have on hand, such as cream of mushroom.
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).