Lisa'S Chicken Pie
A comforting chicken pot pie featuring tender chicken, vegetables, and a creamy, savory filling topped with a golden crust—perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Grease a baking dish.
- Place the chicken pieces on the bottom of the dish.
- Mix the cream of chicken soup, cream of celery soup, and chicken broth, then pour over the chicken.
- Scatter the thawed peas and carrots over the soup layer.
- In a separate bowl, mix the milk and melted margarine.
- Gradually add a little bit of self-rising flour and baking powder to the milk and margarine mixture, whisking until smooth.
- Pour this mixture over the soup layer.
- Bake at 350°F (175°C) for 1 hour until the crust is golden brown and bubbly.
Tips & Substitutions
For a creamier filling, consider adding a splash of sour cream or cream cheese to the soup mixture. If you're looking for a healthier option, you can substitute the margarine with olive oil or use low-fat versions of the soups. You can also replace the frozen peas and carrots with fresh vegetables like diced bell peppers or corn, which will add a nice crunch.
Serving Suggestions
This chicken pie pairs beautifully with a fresh side salad or steamed vegetables for a complete meal. For a heartier option, serve it alongside mashed potatoes or rice. Consider offering a light vinaigrette dressing on the salad to balance the richness of the pie. For more comforting dishes, check out other American recipes like My Favorite Noodle Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pie in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through and the crust is crispy again. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Lisa'S Chicken Pie contains roughly 655 calories, with 14g protein, 90g carbohydrates, and 27g fat. It is an excellent source of iron (39% of the Daily Value), calcium (29% of the Daily Value), and protein (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1475mg 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 leftover cooked chicken for this recipe?
Yes, using leftover cooked chicken is a great time-saver! Just chop it into bite-sized pieces and skip the initial step of cooking the chicken. Ensure to adjust the baking time to avoid overcooking since the chicken is already cooked.
Can I freeze this chicken pie?
Yes, you can freeze the chicken pie before baking. Wrap it tightly in plastic wrap and then aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This is a great option for meal prep or busy weeknights!
What can I use instead of self-rising flour?
If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour used. This will still give you the rise needed for the crust.
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).