Chicken-Vegetable Pie
A savory chicken and vegetable pie with a cheesy topping, perfect for family dinners and versatile for using leftover cooked chicken and fresh garden vegetables.
Ingredients
Instructions
- Mix cooked chicken, chopped zucchini, chopped tomato, chopped onion, and grated Parmesan cheese.
- Spoon the mixture evenly into a pie plate.
- In a blender or with a hand beater, beat milk, Bisquick, eggs, salt, and pepper for 15 seconds or until smooth.
- Pour the batter evenly over the chicken mixture.
- Bake about 35 minutes at 400°F or until a knife inserted in the center comes out clean.
- Let stand 5 minutes before cutting.
- Garnish with tomato and zucchini slices, if desired.
Tips & Substitutions
For a creamier filling, consider adding a splash of cream or using a mix of different cheeses. You can substitute the zucchini with other vegetables like spinach or bell peppers if desired. Using leftover chicken from a previous meal can save time and enhance flavor. If you prefer a gluten-free version, use a gluten-free baking mix instead of Bisquick.
Serving Suggestions
Serve this Chicken-Vegetable Pie warm, garnished with fresh slices of tomato and zucchini for an appealing presentation. It pairs beautifully with a simple side salad or steamed vegetables for a balanced meal. For a comforting variation, consider serving it alongside rustic bread or a creamy soup like Cabbage-Ham Soup.
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 for about 15-20 minutes, until heated through. You can also microwave individual portions, covered, for 1-2 minutes, checking for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Vegetable Pie contains roughly 341 calories, with 11g protein, 53g carbohydrates, and 10g fat. It is an excellent source of vitamin C (53% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 595mg per serving (26% 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 vegetables can be used, but ensure they are completely thawed and drained to avoid excess moisture in the pie. This will help maintain the desired texture and prevent a soggy crust.
What can I substitute for Parmesan cheese?
If you don’t have Parmesan cheese, you can substitute it with grated mozzarella or cheddar for a different flavor profile. Just keep in mind that the taste and texture may vary slightly from the original recipe.
How do I know when the pie is done baking?
The pie is done when a knife inserted in the center comes out clean and the top is golden brown. If the edges start to brown too quickly, you can cover them with foil during baking to ensure even cooking.
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).