Sue'S Chicken Pie
A hearty chicken pot pie with flaky biscuits, featuring tender chicken, mixed vegetables, and a creamy sauce, perfect for comforting family dinners.
Ingredients
Instructions
- Shred or finely cut leftover cooked chicken.
- Mix the cream of chicken soup and milk together.
- Partially cook the mixed vegetables, then drain and stir into the chicken mixture.
- Pour the chicken mixture into a casserole dish.
- Place canned biscuits on top of the chicken mixture.
- Bake the casserole in the oven until heated through and biscuits are golden.
Tips & Substitutions
For a creamier chicken pie, consider adding a cup of shredded cheese to the chicken mixture before baking. If you don't have cream of chicken soup, a homemade roux with chicken broth works well. You can also use fresh vegetables instead of frozen; just make sure to cook them until tender before mixing. For a twist, incorporate herbs like thyme or rosemary for added flavor.
Serving Suggestions
Serve this chicken pie hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a side salad or some roasted vegetables. For a comforting meal, consider serving it alongside mashed potatoes or a warm bread roll. This dish is perfect for a cozy family dinner or as part of a casual gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pie in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be careful not to overcook the biscuits, as they can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Chicken Pie contains roughly 293 calories, with 8g protein, 50g carbohydrates, and 7g fat. It is an excellent source of vitamin A (45% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 610mg per serving (27% 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 raw chicken instead of leftover cooked chicken?
Yes, you can use raw chicken! Just cook it thoroughly before mixing it with the other ingredients. Sauté the chicken until it reaches an internal temperature of 165°F, then shred it and proceed with the recipe as directed.
What can I substitute for the canned biscuits?
If you prefer a homemade touch, you can make your own biscuit dough from scratch or use puff pastry for a flakier topping. Alternatively, try using crescent roll dough for a different texture and flavor.
Is it possible to make this pie ahead of time?
Absolutely! You can prepare the chicken mixture and layer it in the casserole dish, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
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).