Comfort food at its best! Here’s a delicious chicken pot pie recipe that the whole family will love! The best part is the no fuss biscuit-style crust. You just mix it together and spoon it on top, there’s no kneading or trying to make the perfect pie crust.
While it’s cooking enjoy these beautiful sunset photos I took here at the TY Ranch!
Best Chicken Pot Pie Casserole with Easy Crust
Course: MainCuisine: American, SouthernDifficulty: Easy8
servings10
minutes46
minutesOld-Fashioned chicken pot pie with an easy-spooned on biscuit like crust!
Ingredients
- Crust
1 cup self-rising flour
1 cup milk
1 stick of butter, melted
- Pie Filling
1.5 pounds of cooked chicken, shredded (can use rotisserie, 4 breasts, or thighs and breasts combo)
1 cup of chicken broth
1 onion, diced
1 can carrots, drained
1 can peas, drained
1/2 bag frozen corn (8 oz)
1 can cream of chicken soup
1 can cream of celery soup
1 can of water chestnuts, drained
1 teaspoon pepper
Salt to taste
Directions
- If using raw chicken, boil your chicken about 45 minutes or until easily shredded with a fork. Save one cup of the chicken broth.
- Preheat oven to 425
- Spray a 9×13 dish with nonstick spray
- Mix all pie ingredients together in a large bowl and stir.
- Pour pie ingredients into the baking dish.
- In a bowl, mix together 1 cup of milk, 1 cup of self-rising flour, and 1 stick of melted butter.
- Pour or spoon flour mixture over the pie filling.
- Bake at 425 for about one hour or until crust is golden brown. Start checking pie at 45 minutes.
Notes
- Nutrition and Calorie info is based on using Einkorn All-purpose Flour, Fat-Free Milk, and 98% fat free cream of mushroom soup.
