Quickie Chicken Pie
A hearty chicken pie featuring tender chicken, creamy mushroom soup, and fluffy biscuit topping, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Place cooked, deboned chicken chunks in the bottom of a shallow baking dish.
- Melt margarine and pour it over the chicken.
- Slice hard boiled eggs and layer them over the chicken and margarine mixture.
- Mix plain flour, baking powder, and milk to form a batter, then pour over the eggs.
- In a saucepan, combine condensed cream chicken soup and chicken broth, bring to a boil.
- Pour the hot soup mixture over the layered ingredients in the baking dish.
- Bake at 350°F (175°C) for 45 minutes until golden and bubbly.
Tips & Substitutions
For a quicker prep, use pre-cooked rotisserie chicken instead of frying your own. If you want to make it healthier, consider substituting whole wheat flour for plain flour. You can also add vegetables like peas or carrots to the chicken layer for extra nutrition. This dish pairs well with a side salad for a complete meal.
Serving Suggestions
Serve the Quickie Chicken Pie with a light green salad or steamed vegetables to balance the richness of the dish. A dollop of sour cream or a sprinkle of fresh herbs adds a nice touch. It also pairs beautifully with Creamy Pumpkin Soup for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave individual portions, but be sure to cover them to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Quickie Chicken Pie contains roughly 1249 calories, with 30g protein, 134g carbohydrates, and 67g fat. It is an excellent source of calcium (64% of the Daily Value), protein (59% of the Daily Value), and iron (49% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1867mg per serving (81% 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 chicken for this recipe?
Yes, you can use frozen chicken, but make sure to fully thaw and cook it before deboning and cutting it into chunks. This will ensure even cooking and enhance the flavors of the dish.
What can I use instead of condensed cream chicken soup?
If you want a substitute, you can make a homemade version using a roux with flour and butter, combined with chicken broth and cream. This gives you more control over the flavors and is a great alternative.
How do I know when the pie is done baking?
The pie is done when it is golden brown on top and bubbly around the edges. You can insert a toothpick in the center to check; it should come out clean if the batter is fully cooked.
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).