Creamed Chicken Pot Pie
Creamed chicken pot pie features tender chicken in a creamy, cheesy sauce with onions, baked under flaky biscuits, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease the bottom and sides of an 11 x 7 inch baking dish.
- In a skillet, sauté 1/2 large onion with 1 1/2 teaspoons butter until translucent.
- Add 4 cups chopped chicken to the skillet and cook until heated through.
- In a mixing bowl, combine the can of cream of chicken soup, 1 cup sour cream, and 1/2 cup milk.
- Stir in half of the shredded cheddar cheese (1/2 cup) into the soup mixture.
- Mix the chicken and onion mixture into the soup mixture until well combined.
- Pour the mixture into the prepared baking dish.
- Place 6 thawed frozen biscuits on top of the chicken mixture.
- Sprinkle the remaining shredded cheddar cheese over the biscuits.
- Bake in the preheated oven for approximately 35 minutes or until the biscuits are golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider using rotisserie chicken instead of plain boiled chicken. You can also substitute Greek yogurt for sour cream for a healthier option. If you prefer a little heat, add some diced jalapeños or a pinch of cayenne pepper to the mixture. This recipe is versatile and can be adapted to your taste, similar to classic American recipes like Chicken Sauerkraut Casserole.
Serving Suggestions
Serve this comforting dish with a side of steamed vegetables or a fresh garden salad for a well-rounded meal. It pairs beautifully with a light and tangy vinaigrette to complement the creamy pot pie. For a heartier option, consider serving it alongside mashed potatoes or roasted root vegetables, making it a great choice for any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in a preheated oven at 350°F for about 20 minutes, covered with foil to prevent the biscuits from over-browning. If reheating individual portions, a microwave works well, but the biscuits may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Chicken Pot Pie contains roughly 1059 calories, with 19g protein, 105g carbohydrates, and 63g fat. It is an excellent source of protein (37% of the Daily Value) and iron (35% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1556mg per serving (68% 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 fresh chicken instead of cooked?
Yes, you can use fresh chicken, but you'll need to cook it thoroughly before adding it to the dish. Sauté diced chicken in the skillet until fully cooked, then proceed with the recipe. This will ensure the chicken is tender and flavorful, enhancing your pot pie.
What can I use instead of biscuits?
If you don’t have biscuits, you can use puff pastry or even a pie crust as a topping. Just roll it out and place it over the filling before baking. Alternatively, a simple cornbread batter can also be spooned over the mixture for a different texture and flavor.
How can I make this dish more vegetable-forward?
To add more vegetables, consider incorporating frozen peas, carrots, or corn into the chicken mixture. You can also sauté bell peppers or mushrooms along with the onions for added flavor. This not only enhances the dish's nutrition but also adds great texture.
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).