Chicken Pot Pie Ii
A comforting chicken pot pie with creamy vegetables and flaky biscuits, perfect for cozy family dinners and utilizing leftover chicken for a hearty meal.
Ingredients
Instructions
- In a 2-quart saucepan, heat the cream of chicken soup, chopped sautéed onion, and chicken bouillon until combined.
- Add the leftover chicken and mixed vegetables to the saucepan and cook until heated through.
- Combine this mixture with the cooked, cubed potatoes in a 3-quart baking dish.
- Top the mixture with canned biscuits.
- Bake at 350°F until the biscuits are browned, about 25-30 minutes.
Tips & Substitutions
For added flavor, consider using homemade chicken broth instead of instant bouillon. If you prefer a creamier texture, mix in a bit of sour cream or cream cheese. Feel free to substitute the mixed vegetables with any seasonal vegetables you have on hand, such as peas or carrots. This Chicken Pot Pie also works well with leftover turkey, especially after holidays.
Serving Suggestions
Serve this Chicken Pot Pie with a simple side salad or some crusty bread to soak up the delicious filling. You can also pair it with a light soup like Spud 'N 'Sparagus Soup for a comforting meal. For a festive touch, consider serving it alongside a fruit salad or roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also use a microwave, but the biscuits may lose their crispness. Cover with a damp paper towel when microwaving to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie Ii contains roughly 1147 calories, with 22g protein, 160g carbohydrates, and 47g fat. It is an excellent source of vitamin A (111% of the Daily Value), potassium (59% of the Daily Value), and dietary fiber (54% of the Daily Value). Note that it is relatively high in sodium, at 1163mg per serving (51% 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 work great in this recipe! Just add them directly to the saucepan without thawing. They will cook quickly, and the flavors will meld beautifully with the chicken and sauce.
How can I make this recipe healthier?
To make this Chicken Pot Pie healthier, you can use whole wheat biscuits or make a crust from whole grain flour. Additionally, use low-sodium cream of chicken soup or make a homemade version to control the ingredients. Adding more vegetables can also boost the nutritional value.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to one day before baking. Just assemble it with the biscuits right before baking to ensure they remain fluffy and golden. This is a great option for meal prepping or hosting a gathering.
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).