Tommy'S Chicken Pot Pie
A comforting chicken pot pie with tender chicken, creamy filling, and flaky biscuit topping, perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Cover the chicken, diced onion, celery, salt, and pepper with water and cook until done; then cool.
- Cut up the cooked chicken into small pieces and add the diced hard-boiled eggs.
- Combine the broth from the cooked chicken with the cream of chicken soup.
- Heat the mixture, thicken it, and strain if necessary.
- Pour the sauce over the chicken and mix well.
- Pour the mixture into individual dishes or a casserole dish.
- Using Bisquick mix, prepare biscuit dough and roll it out thin.
- Place the rolled dough on top of the chicken mixture.
- Brush the biscuit topping with melted butter and dash with paprika.
- Bake until the mixture is hot and bubbly, about 1 hour.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of water when cooking the chicken. If you don't have hard-boiled eggs, you can skip them or use diced potatoes for added texture. Bisquick mix can be substituted with your favorite biscuit recipe for a homemade touch. For a lighter version, use skinless chicken breasts and reduce the amount of cream of chicken soup.
Serving Suggestions
Serve Tommy's Chicken Pot Pie with a side of steamed vegetables or a fresh garden salad for a complete meal. A chilled fruit salad pairs nicely for dessert and balances the savory flavors. This dish also goes well with a warm biscuit or slice of cornbread, making it a comforting option for family dinners or gatherings.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 2 minutes or until heated through. For a crispy topping, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until the biscuit topping is golden brown.
Nutrition & Diet Analysis (per serving)
Each serving of Tommy'S Chicken Pot Pie contains roughly 86 calories, with 2g protein, 15g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1338mg per serving (58% 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 leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works great in this pot pie. Just skip the initial cooking step and shred the chicken to mix with the other ingredients. This saves time and adds a delicious flavor to the dish.
What can I use as a substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can make a quick homemade version by mixing equal parts of heavy cream and chicken broth, and adding seasonings like garlic powder and onion powder. This will give you a similar creamy texture and flavor.
Can I freeze the chicken pot pie?
Yes, you can freeze the unbaked chicken pot pie for up to 3 months. Assemble the pie and cover it tightly with foil or plastic wrap. When you're ready to bake it, simply thaw in the refrigerator overnight and bake as directed. This makes for a convenient meal option on busy days.
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).