Mrs. Goad'S Chicken Pot Pie
A hearty, comforting chicken pot pie with tender chicken, mixed vegetables, and flaky biscuits, perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Boil the chicken until very tender.
- Remove the skin and debone the chicken.
- Mix together cream of chicken soup, peas and carrots, 2 cups chicken broth, and the cooked chicken.
- Pour the mixture into a large casserole dish.
- Place biscuits on top of the mixture.
- Bake in a 400° to 425°F oven until the biscuits are done.
Tips & Substitutions
To enhance the flavor of Mrs. Goad's Chicken Pot Pie, consider adding herbs like thyme or rosemary when boiling the chicken. If you prefer a lighter option, substitute the cream of chicken soup with a homemade white sauce or a lower-fat cream soup. For a heartier filling, add diced potatoes or mushrooms. If you're short on time, pre-cooked rotisserie chicken works well as a shortcut.
Serving Suggestions
This Chicken Pot Pie is perfect for a cozy family dinner. Serve it alongside a fresh salad, such as a Quick Cobb Salad, or with crusty bread to soak up the delicious filling. For a complete meal, pair with steamed green beans or a side of Weezie's Potato Casserole for added comfort.
Storage & Reheating
Store any leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through. To keep the biscuits from getting too soft, cover loosely with foil during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Goad'S Chicken Pot Pie contains roughly 476 calories, with 28g protein, 73g carbohydrates, and 10g fat. It is an excellent source of vitamin A (291% of the Daily Value), dietary fiber (64% of the Daily Value), and protein (55% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 832mg per serving (36% 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 canned?
Yes, you can definitely use frozen peas and carrots instead of canned. Just be sure to thaw and drain them well before mixing them into the filling to prevent excess moisture. This substitution can add a fresher taste and retain more nutrients.
How can I make the biscuits from scratch?
To make homemade biscuits for the pot pie, combine 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 1/4 cup of cold butter until crumbly, then stir in 3/4 cup of milk until just combined. Roll out and cut into rounds before placing on top of the pie filling.
What can I do if the biscuits aren't browning?
If the biscuits are not browning well during baking, try increasing the oven temperature to 425°F for the last 5-10 minutes of cooking. You can also brush the tops with melted butter or an egg wash before baking to encourage a golden, crispy 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).