Nancy'S Chicken Pot Pie
Nancy's Chicken Pot Pie features tender chicken, mixed vegetables, and a flaky biscuit topping, offering comforting flavors perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Boil chicken with seasoning of your choice, then save the broth and cool.
- Debone the chicken and cut into bite-sized pieces.
- Line the bottom of a Pam-sprayed 9 x 13-inch baking dish with the chicken pieces.
- Combine chicken broth, cream of celery soup, and drained vegetables, then pour over the chicken.
- Prepare the drop biscuit topping by combining 1 1/2 cups self-rising flour, 1 cup milk, 1 stick melted margarine, and 1/8 teaspoon pepper.
- Spoon the biscuit batter over the chicken and vegetable mixture without stirring.
- Bake at 350°F for 45 to 55 minutes until the topping is golden brown.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken while boiling. You can substitute the cream of celery soup with cream of chicken soup or make your own using a roux and some vegetable broth. If you prefer a healthier option, use whole wheat self-rising flour instead of white flour. This dish is versatile, so feel free to add in leftover vegetables or use a rotisserie chicken for convenience.
Serving Suggestions
Serve the chicken pot pie hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple side salad or steamed vegetables for a complete meal. For a heartier dish, consider serving it alongside mashed potatoes or crusty bread. This recipe is a comforting classic that can also be enjoyed as a standalone dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F for about 20-30 minutes, or until heated through. You can also microwave individual portions, but the topping may not retain its original texture. For longer storage, consider freezing portions in freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy'S Chicken Pot Pie contains roughly 663 calories, with 10g protein, 70g carbohydrates, and 38g fat. It is an excellent source of iron (26% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1131mg per serving (49% 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 use frozen vegetables for this recipe. Just make sure to thaw and drain them before adding to the pot pie. This can enhance the flavor and texture of the dish. Keep in mind that cooking times may vary slightly, so you may want to adjust the baking time to ensure everything is heated through.
How do I know when the pot pie is done baking?
The pot pie is done when the biscuit topping is golden brown and a toothpick inserted into the center comes out clean. The filling should be bubbly around the edges. If you find the topping browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking to prevent burning.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and assemble the pot pie a day in advance, storing it covered in the refrigerator. Just add the biscuit topping right before baking. Alternatively, you can fully bake it and then reheat it when ready to serve. This makes it a convenient option for busy weeknights or special occasions.
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).