Special Chicken Pot Pie
A hearty chicken pot pie with tender chicken, green peas, and a flaky crust, perfect for comforting family dinners and easy weeknight meals.
Ingredients
Instructions
- Cook the whole chicken and remove the bones.
- Layer the cooked chicken in a baking dish.
- Slice the boiled eggs and layer them over the chicken.
- Pour green peas over the chicken and eggs.
- Pour melted margarine over the peas.
- Mix 1 cup Bisquick with 1 cup milk to form a batter.
- Pour the batter over the layered ingredients in the dish.
- Add 2 cups chicken broth and 1 can celery soup to the dish and mix well.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes.
- Enjoy your delicious chicken pot pie!
Tips & Substitutions
For a richer flavor, consider using leftover roasted chicken or rotisserie chicken instead of boiling a whole chicken. You can substitute frozen peas with mixed vegetables if desired. If you prefer a flaky crust, use a pre-made pie crust instead of the Bisquick batter. For added seasoning, try incorporating herbs like thyme or rosemary into the chicken broth for a more aromatic dish.
Serving Suggestions
This chicken pot pie is best served warm, straight from the oven. Pair it with a fresh garden salad or steamed vegetables for a complete meal. For a comforting touch, serve with a side of garlic bread or biscuits. It also goes well with a glass of white wine or iced tea to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20-25 minutes until heated through, or microwave individual portions for quicker reheating. Ensure the dish is covered to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Special Chicken Pot Pie contains roughly 667 calories, with 12g protein, 93g carbohydrates, and 28g fat. It is an excellent source of iron (34% of the Daily Value), calcium (33% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 894mg per serving (39% 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 instead of a whole chicken?
Yes, you can use frozen chicken, but it’s best to thaw it beforehand for even cooking. Cook it until fully done before removing the bones. This will ensure the chicken is tender and easy to shred, making it perfect for layering in your pot pie.
What can I substitute for celery soup?
If you don’t have celery soup, you can use cream of mushroom or cream of chicken soup as a substitute. These alternatives will still provide a creamy texture and enhance the flavor of the pot pie while maintaining the desired consistency.
Is it possible to make this dish gluten-free?
Absolutely! To make a gluten-free version, substitute Bisquick with a gluten-free baking mix. Ensure that the chicken broth and any canned soups used are also labeled gluten-free. This way, you can enjoy this delicious chicken pot pie without gluten.
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).