Down-Home Chicken Pot Pie Recipe

Name: Down-Home Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Potatoes, Peeled And Chopped; 3 whole Carrots, Peeled And Sliced; 1 can (10 3/4 Oz.) Condensed Chicken Broth; 1-⅓ cup Water, Divided; 1 Tablespoon Olive Oil Or Butter; 1 whole Medium Onion, Chopped; 1 cup Frozen Peas; 2 cups Cooked Chicken, Chopped; ⅓ cups Flour; 1- 1/2 cup Heart Healthy Bisquick; 3/4 cups Milk (or Milk Substitute)

Servings: persons

3 whole Potatoes, Peeled And Chopped
3 whole Carrots, Peeled And Sliced
1 can (10 3/4 Oz.) Condensed Chicken Broth
1-⅓ cup Water, Divided
1 Tablespoon Olive Oil Or Butter
1 whole Medium Onion, Chopped
1 cup Frozen Peas
2 cups Cooked Chicken, Chopped
⅓ cups Flour
1- 1/2 cup Heart Healthy Bisquick
3/4 cups Milk (or Milk Substitute)

1
See the related blog post for hilarity and step-by-step photo instructions.
2
Preheat oven to 425 degrees.
3
Combine broth, 1 cup water, carrots, and potatoes in a saucepan.
4
Bring to a boil; reduce heat and simmer for 10 minutes or until just tender.
5
Heat oil or butter in a large skillet over medium heat.
6
Add onion and saute until softened.
7
Stir in broth mixture and peas.
8
Whisk remaining 1/3 cup water with flour until smooth; whisk into the vegetable mixture and bring to a boil until thickened.
9
Stir chicken (2-3 cups) into the vegetable mixture and transfer to a baking dish.
10
For the crust, mix together the Bisquick and milk or milk substitute.
11
Drop by tablespoonfuls over the pie; use the back of the spoon to smooth together.
12
(Other options for crust would be traditional pie crust or Phyllo dough.)
13
Bake until filling is bubbly and crust is browned, about 20 minutes.
14
Nutrition: 204 cal, 4g fat, 0g sat fat, 0g trans fat, 2mg cholesterol, 552mg sodium, 37g carbs, 4g fiber, 6g sugar, 5g protein, 100% vit.
15
A, 15% vit.
16
C, 18% calcium, 9% iron.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 whole Potatoes, Peeled And Chopped, 3 whole Carrots, Peeled And Sliced, 1 can (10 3/4 Oz.) Condensed Chicken Broth, 1-⅓ cup Water, Divided, and more.

Yes, Down-Home Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Down-Home Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions