One Crust Chicken Pot Pie
A comforting chicken pot pie with a creamy filling of tender chicken, peas, and carrots, encased in a flaky crust, perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Melt 1/3 cup butter in a 2-quart saucepan over low heat.
- Stir in 1/2 cup Bisquick, chopped onion, and pepper.
- Cook over low heat until bubbly.
- Stir in chicken broth and milk; bring to a boil, stirring constantly.
- Boil and stir for 1 minute.
- Add cooked chicken and frozen peas and carrots; heat through.
- Keep warm over low heat until ready to serve.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme and rosemary to the filling. You can substitute the chicken with turkey or use a mix of vegetables for a vegetarian option. If you prefer a thicker sauce, whisk in an extra tablespoon of Bisquick. If you don't have Bisquick, a homemade biscuit mix can work as a replacement.
Serving Suggestions
Serve your one crust chicken pot pie with a simple side salad or steamed vegetables for a well-rounded meal. It pairs beautifully with Holly Farm Taters for a comforting dinner. You can also add a dollop of sour cream or a sprinkle of fresh herbs on top for added flavor.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, then bake at 350°F (175°C) until heated through. For a quick option, you can reheat individual portions in the microwave, but the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of One Crust Chicken Pot Pie contains roughly 641 calories, with 8g protein, 34g carbohydrates, and 53g fat. It is an excellent source of vitamin C (50% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 540mg per serving (23% 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 vegetables instead of frozen peas and carrots?
Yes, you can definitely use fresh vegetables! Just make sure to chop them into small pieces and sauté them for a few minutes before adding them to the filling to ensure they are tender.
How do I make the crust flakier?
To achieve a flakier crust, ensure your butter is very cold before mixing it with the dry ingredients. You can also use a pastry cutter to combine the butter and Bisquick gently, avoiding over-mixing which can lead to a tough crust.
Can I freeze the chicken pot pie?
Yes, you can freeze the assembled chicken pot pie before baking. Wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 3 months in the freezer. When ready to bake, thaw overnight in the refrigerator and then bake as directed.
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).