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Festival Foods

Creamy Chicken Pot Pie

This Creamy Chicken Pot Pie is the perfect comfort food.

  • Creamy Chicken Pot Pie
  • Ingredients
    • Cooking spray
    • 2 Tbsp. canola oil
    • 1 cup chopped onion
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • 3 Tbsp. all purpose flour
    • 1 tsp. poultry seasoning
    • ¼ tsp. salt
    • 1 cup reduced sodium chicken broth
    • 1 (12 oz.) can fat free evaporated milk
    • 1 cup frozen peas
    • 1 lb. cooked chicken, chopped
    • 1 ½ cups Bisquick® Original Pancake and Baking Mix
    • ½ cup skim milk

    1. Preheat the oven to 450⁰F and lightly coat an 8 ½ x 11 baking dish with cooking spray. 1. In a large skillet over medium-high heat, sauté onion, carrot and celery in canola oil until crisp-tender (about 3 minutes). Sprinkle the vegetables with flour, poultry seasoning and salt, stirring until well combined. Let cook for 1 minute. 1. Stir in chicken broth and evaporated milk. Simmer until thickened, about 10 minutes. Sauce should coat the back of a spoon. 1. Add the frozen peas and cooked chicken, stirring to combine well. Add mixture to prepared baking dish. 1. Meanwhile, combine Bisquick and skim milk, stirring until just mixed (batter will be lumpy). Dollop six balls of dough onto vegetable and chicken mixture. Bake uncovered for 7-10 minutes or until biscuits are golden brown.


    Calories 350, Total Fat 10g (Saturated 1.5g, Trans 0g), Cholesterol 45mg, Sodium 700mg, Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 14g), Protein 24g, Vitamin A 90%, Vitamin C 15%, Calcium 40%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 6 servings

    Winter Main Dish Kid-friendly Fall Baking American