Chicken Pot Pie
Chicken pot pie is one of life’s greatest comfort foods. Not only does it warm the soul, it fills the belly. This filling and easy to make version uses up leftover ingredients and only one pan.
The beauty of this recipe, is twofold: simplicity and flexibility. Toss in the left over vegetables you have in the fridge and you can change up the flavor to make a new meal every week.
In the version pictured and recipe shared below, I used what ingredients I happened to have on hand. Chicken breasts and some common vegetables. However, if you have left over chicken drums or thighs, those work well in this dish also!
I usually have a few cans of cream of xxx soup on the shelf. Right now, there is chicken, mushroom and celery up there. I know there are people out there who curse those canned soups, but I find them very valuable when I need #ConvenienceCooking ingredients. If you want to make Homemade Cream of Celery Soup, I’ve got a great recipe I’ve used often.
If you have gravy left over from dinner, you can use that in place of the soup. I never have gravy left over, so would have to plan for leftovers by making a double batch and then hiding it from the family at dinner time.
Chicken pot pie is a great dish to serve after a cold day working outside, or just those rainy days when the chill has seeped into your bones. Pull out the cast iron skillet, turn on the oven and soon, you’ll be warming yourself from the inside out!
I made this pie on one of those rainy days. My husband had been working outside and was awfully hungry when he came in the house. I think he ate half the pie in that one sitting.
One trick I’ve learned for turning up the heat a bit in chicken soups or this pot pie, is to sprinkle some red pepper flakes into the mix. It only takes 1/4 teaspoon and you’ve got enough heat to take the edge off any cold/flu symptoms you’re feeling.
Use up your #Thanksgiving #Leftovers, or chicken from last night’s supper make a great pot pie.
Make It a Meal:
This is really a meal in itself, but if you want to add a bit more, try this Garden salad, Cream of Celery Soup, Oven Roasted Sweet Potatoes, or this Fresh Fruit Cheesecake for dessert.
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If you love this recipe and want to save it for later, pin it to your Pinterest account.
I’ve used my grandma’s cast iron skillet for this recipe. I swear I use that pan almost daily! If you’ve used a well seasoned cast iron pan, you know exactly what I’m talking about!
I haven’t taken an exact measurement of the pan, but it’s wider across the top than two of my hand-widths. I’m guessing it’s either 10 or 12 inches in diameter.
If you don’t have a cast iron skillet, that’s not a game stopper. Please, never let lack of an exact pan prevent you from making a recipe. Find something close in size that you already own and try it out.
Generally speaking, there are reasons we use specific pans for most recipes, baking time, climbing ability (cakes) and heat conductors. However, most of us don’t have a restaurant supply store inventory in our kitchens. So, make due if you can.
Chicken Pot Pie Recipe
Ingredients:
Use last night’s chicken and leftover vegetables with a creamy gravy and top with refrigerated biscuits. #ConvenienceCooking at it’s best!
Optional ingredients: peas, onions, and broccoli. Exchange the cream of chicken soup for cream of your favorite type of soup! Switch out the chicken for turkey.
Recipe Directions:
Use only one skillet for this meal. If you don’t have a cast iron skillet, you may use a 8×8 inch baking dish.
Leftovers will store well in the refrigerator for up to a week. Make sure you use an airtight container or cover on the skillet. Individual servings can be frozen for up to a month and reheated for a quick lunch.
Chicken Pot Pie
A great way to use leftover ingredients to make a brand new meal!
Ingredients
- 1 package Refrigerated Biscuits
- 2 cup Chicken Breasts
- 1 cup Green Beans
- 1 cup Carrots
- 1/2 cup Mushrooms
- 1 can Cream of Chicken Soup
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Dice chicken breasts, into 1/2 - 1 inch size pieces.
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Spread chicken in bottom of 10 inch cast iron skillet.
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Layer vegetables over chicken.
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Pour cream of chicken soup on top of mixture and stir to coat ingredients.
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Open refrigerated biscuits and separate, placing on top chicken mixture.
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Bake at 350 degrees for 40 minutes or until biscuits are baked through.
Approximate Nutritional Information:
Servings Per Recipe: 6, Amount Per Serving: Calories: 321, Fat: 12.6g, Cholesterol: 40g, Sodium: 984mg, Carbs: 31.9g, Protein: 19.5g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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