Easy Chicken Pot Pie Recipes

The dream of the good life in America is embodied in the promise of "a chicken in every pot."

Versatile, economical chicken can be prepared in so many different ways that you can enjoy it often. For a quick easy meal, try one of these tasty recipes for chicken pot pie.

2 crust pot chicken pot pie

Easy Chicken Pot Pie Recipe # 1...

3-cups cubed cooked chicken
1-cup frozen peas and carrots, thawed
1/8-cup finely chopped celery
1-can cream of chicken soup
1/4-cup milk
pastry for a 2-crust pie(make your own or buy the kind in
the market that you just unroll).
1-9-inch pie dish

Mixed together the cooked chicken, peas and carrots, celery,
cream of chicken soup and milk.
Line the pie dish with one section of the pastry crust.
Pour mixture into lined pie dish, top with second pastry
crust, seal edges, crimp and a few cut slits for steam to
Bake in preheated 325 degree oven for 30 to 40 minutes,
or until crust is golden brown.

Easy Chicken Pot Pie # 2...

pot pie with bisquick

4-cups cooked chicken, cut in large chunks
1-can cream of chicken, cream of celery or cream of mushroom soup
3/4-cups frozen mixed vegetables, thawed
1/2-teaspoon black pepper
1/2-cup milk
1-package crescent rolls

Preheat oven to 425 degrees.
Combine chicken, soup, vegetables, pepper and milk. Cook on low
until warmed through.
In the meantime, unroll crescent rolls, press seams to make a square.
Pour chicken mixture into a shallow baking dish, about 8x8 cover with
crescent dough. Seal and crimp edges.
Bake in oven 15 to 20 minutes or until crust is lightly browned.

Easy Chicken Pot Pie Recipe # 3...

Chicken pot pie with biscuits

1/2-cup finely chopped onions
6-tablespoons butter
7-tablespoons all-purpose flour
1-teaspoon salt
1/4-teaspoon poultry seasoning
1/8-teaspoon black pepper
3-cups cooked cubed chicken
3-cups chicken broth
1-10-ounce package frozen peas and carrots, thawed
1-package refrigerator biscuits

In a skillet cook the onion in the butter. Add the flour, salt, pepper and
poultry seasoning. Stir in broth. Cook and stir until thick and bubbly.
Add the chicken and peas and carrots. Blend well.
Pour into a 2 quart shallow baking dish and cover with the biscuits.
(flatten biscuits slightly, so they will butt one another).
Bake in a preheated oven at 450 degrees for 15 to 20 minutes or until
biscuits are golden brown.

Easy Chicken Pot Pie # 4...

Pot pie with bisquick (28926)

3-cups cubed cooked chicken
1-cup sliced cooked carrots
1-cup cubed cooked potatoes
1-cup frozen green peas, thawed
6-tablespoons butter
1/3-cup all-purpose flour
2-tablespoons chicken bouillon
1/4-teaspoon black pepper
4-cups milk
2-1/4 cups biscuit baking mix

Preheat oven to 375 degrees.
In a large saucepan over medium heat, melt butter, stir in flour, bouillon and pepper.
Gradually stir in milk; cook until mixtures thickens.
Add the remaining ingredients except the biscuit mix. Mix well. Pour into
a 2-1/2 quart baking dish or a large pie dish.
Prepare the biscuit mix as per the package directions for rolled biscuits.
Roll out to cover the baking dish, place on top of the dish and cut a few
slits in the center. Crimp edges.
Bake for about 40 minutes or until golden brown.

#2 pot pie with biquick

Done in a large pie dish


Be inventive, change vegetables to suit your taste. Use left over turkey, or change a few ingredients and make beef pot pies.