Family Size Chicken Pot Pie
A hearty family-sized chicken pot pie featuring tender chicken, vegetables, and creamy soups topped with a fluffy self-rising flour crust, perfect for comforting weeknight dinners.
Ingredients
Instructions
- Preheat oven to 375°F.
- Defrost peas and carrots, then drain.
- In a buttered 3-quart baking dish, combine peas and carrots, cream of chicken soup, and cream of celery soup.
- Add cooked, chopped chicken to the mixture and stir to combine.
- Mix self-rising flour and milk together to form a batter.
- Pour the batter over the chicken mixture in the baking dish.
- Dot the top with small pieces of butter.
- Bake in the preheated oven for 1 hour until golden brown and bubbly.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken mixture. If you don't have self-rising flour, you can use all-purpose flour combined with baking powder. Feel free to substitute the frozen peas and carrots with any other frozen mixed vegetables, such as corn or green beans, to suit your taste.
Serving Suggestions
This Chicken Pot Pie is a hearty main dish that pairs beautifully with a fresh green salad or crusty bread. Consider serving it alongside mashed potatoes for a comforting meal. For a twist, try pairing it with a side of Cornbread Dressing And Chicken for a complete family feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F until heated through, about 25-30 minutes. For best results, avoid microwaving as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Family Size Chicken Pot Pie contains roughly 1240 calories, with 20g protein, 150g carbohydrates, and 62g fat. It is an excellent source of iron (61% of the Daily Value), protein (40% of the Daily Value), and calcium (32% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1023mg per serving (44% 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 leftover turkey instead of chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just ensure the turkey is cooked and chopped before adding it to the mixture. The flavors will meld beautifully, making it a great post-holiday dish.
What can I do if I don't have cream of chicken soup?
If you don’t have cream of chicken soup, you can make a quick homemade version by mixing equal parts of milk and flour with some chicken broth and seasoning. This alternative will still provide a creamy texture and flavor.
Can I make this dish ahead of time?
Yes, you can prepare the chicken mixture and batter ahead of time and store them separately in the refrigerator. When ready to bake, combine them in the baking dish and dot with butter. Just be sure to adjust the baking time as needed.
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).