Pot Pie With Herb Crust
A hearty pot pie featuring tender cooked meat and mixed vegetables in a creamy soup, topped with a flavorful herb crust—perfect for comforting family dinners.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spread cooked meat and frozen mixed vegetables evenly in an ungreased 8-inch square pan.
- Pour the can of cream of chicken or mushroom soup and chicken broth over the meat and vegetables.
- Mix Bisquick, dill or thyme, and milk until smooth.
- Pour the batter evenly over the mixture.
- Bake for 50 minutes or until the top is golden brown.
Tips & Substitutions
For a richer flavor, consider using leftover roasted chicken or turkey. You can substitute the frozen mixed vegetables with fresh vegetables like peas and carrots. If you want a little kick, add some black pepper or hot sauce to the soup mixture. For a gluten-free option, try using a gluten-free baking mix instead of Bisquick. This dish is perfect for those looking for comforting American recipes.
Serving Suggestions
Serve the pot pie hot, garnished with fresh herbs like parsley or thyme for added flavor. It pairs wonderfully with a side salad, such as Celery Amandine, or crusty bread to soak up the delicious filling. For a twist, consider serving it alongside Lizzy'S Chicken Salad for a complete meal.
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 (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, but be cautious as the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Pie With Herb Crust contains roughly 332 calories, with 10g protein, 56g carbohydrates, and 8g fat. It is an excellent source of vitamin A (110% of the Daily Value), vitamin C (58% of the Daily Value), and iron (42% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 776mg per serving (34% 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 different types of meat in this pot pie?
Absolutely! This recipe is versatile, allowing you to use any cooked meat you have on hand, such as chicken, turkey, ham, or beef. Feel free to mix and match based on your preferences or what you have available.
How can I make this recipe healthier?
To make this pot pie healthier, consider using low-fat cream of chicken or mushroom soup and whole grain Bisquick. You can also increase the vegetable content by adding more fresh or frozen vegetables to the mix, enhancing both nutrition and flavor.
Can I freeze the pot pie before baking?
Yes, you can freeze the pot pie before baking. Assemble the pie, cover it tightly with plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight and 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).