Easy Chicken Pot Pie

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Chicken Pot Pie

 

Leftover Makeover with Chicken Pot Pie

What my family calls Chicken Pot Pie other families might call chicken and dumplings, but no matter what you call it, it’s delicious. Leftover chicken, gravy, and vegetables come together and simmer to create a wonderful and easy weeknight dinner.  With Chicken Pot Pie, you’ll have dinner in the oven in minutes, and within 45 minutes, it’ll be on the table. Add a green salad, full of fresh veggies, and a homemade dressing for a perfect meal that your family will be scrambling to the table for.

Easy Secret Ingredient in Chicken Pot Pie

Traditional Chicken Pot Pie has a flaky pie crust, either on the top, the bottom, and sometimes both.  In my favorite Chicken Pot Pie, freshly made biscuit dough is floated on the bubbling gravy then put back in the oven to bake into a fluffy crust.  The result is a hearty Chicken Pot Pie that your family will love for the flavor and you will love for how easy it is to make.  When I serve it up, I always use bowls to hold in the wonderful gravy that makes the biscuits fuffy and tender.  And if you happen to have leftover Chicken Pot Pie, it reheats well for lunch in the microwave too!

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Ingredients

  • 2 C leftover chicken, bones and skin removed and meat diced
  • 3 C leftover gravy
  • 2 C leftover vegetables
  • 1-2 C water
  • 2 ¼ C Bisquick biscuit mix
  • ⅔ C milk

Instructions

  1. In a large Dutch oven, heat the chicken, gravy, and vegetables. Add enough water to make the gravy thin.
  2. Heat oven to 400 degrees F.
  3. Bake the mixture until bubbly, about 25 minutes.
  4. Mix the biscuit mix and milk.
  5. Drop by rounded tablespoons into the gravy.
  6. Return to the oven and bake an additional 20 minutes, until the biscuits are browned.
  7. Serve hot.
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Options for Chicken Pot Pie

Chicken Pot Pie is a very versatile dish.  Beef, pork, and even turkey can be substituted for the chicken, along with their respective gravies for a change of pace.  I’ve used just about any leftover vegetable, and if I don’t have any, a bag of frozen mixed veggies works well too.  If you don’t have time to cook the Chicken Pot Pie, simply place all the leftovers, ready to bake, in a large freezer plastic zippy bag, label it, and freeze it for later.  It’s a great meal to make after a big turkey dinner, because you can make several bags up for the freezer, ensuring easy meals on nights when you need them.  A boxed biscuit mix makes Chicken Pot Pie super simple and tasty.  Chicken Pot Pie is homestyle cooking done right.

Comments

  1. Your pot pie looks wonderful! I’ve never made it with Bisquick before, I always do a crust, but this sounds like such a delicious alternative!!! I love love love making pot pies in the winter, and I haven’t made one in a couple of weeks… time to make another! :)

  2. This looks like a great Chicken Pot Pie! Thanks so much for sharing with Full Plate Thursday and hope you have a great weekend!
    Miz Helen

  3. Wishing I had a big bowl of this tonight! Thanks for linking up with What’s Cookin’ Wednesday!

  4. It has been so cold here that this would be the perfect dinner to warm my family up!
    Thanks for linking up at Tell Me About It Tuesday! Hope to see you again soon!

  5. My youngest daughter spent time at a friend’s house recently and when she came home she told me about these “yummy” “meat and vegetable pies” that they were big enough to cook themselves in the microwave. I shuddered over what was probably in the pot pies she ate LOL but told her I would have to make a pot pie from scratch for her. I had forgotten about the conversation until I saw your link on Tell Me About It Tuesday. Thank you! I think I will have to make this for her this week!

    Looking forward to your next TMAIT share!

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