Comfort food at its best! Here’s a delicious chicken pot pie recipe that’s easily adaptable to different ingredients you have on hand. It’ll be on the table in about 40 minutes! The whole family will love this pot pie and the best part is the no fuss crust. You just mix it together and spoon it on top, there’s no kneading or trying to make the perfect pie crust.
You can make the “Southern Fried Skinnyfied” healthier version by using the same ingredients I used!
Southern Fried Skinnyfied Swaps
- Use Fat Free Milk + 1 tablespoon of lemon juice instead of buttermilk
- Use 98% fat free cream of chicken soup
- Use Einkorn or Whole Wheat Flour in place of White Flour. I used Einkorn Flour and loved how it turned out! It’s an ancient grain that has never been hybridized!
While it’s cooking enjoy these beautiful sunset photos I took here at the TY Ranch!
Easy Chicken Pot Pie with Spooned on Crust
Course: MainCuisine: American, SouthernDifficulty: Easy8
servings10
minutes30
minutes356
kcal32
24
15
Delicious chicken pie filling topped with a no fuss Einkorn flour crust
Ingredients
- Crust
* If using self-rising flour *
1 cup self-rising flour
1 cup buttermilk (or 1 tablespoon lemon juice added to 1 cup of fat free milk)
1 stick of butter, melted
*If using all-purpose flour*
1 cup all-purpose flour (white, whole wheat, or einkorn)
1.5 teaspoon baking powder
1/2 teaspoon salt
1 stick of butter, melted
1 cup of buttermilk (or 1 tablespoon lemon juice added to 1 cup of fat free milk)
- Pie Filling
1.5 pounds of shredded chicken
2 cups frozen peas and carrots
1 can cream of chicken soup (I used the 98% fat free version)
2 cups of milk (fat free)
1 teaspoon of dried thyme
1/4 teaspoon of sage
1 can of water chestnuts
Salt
Pepper
Directions
- Preheat oven to 425
- Spray a 9×13 dish with nonstick spray
- In a small soup pot, heat 2 cups of milk and chicken soup. Whisk and season with salt, pepper, thyme and sage. Bring to a low boil.
- Add peas, carrots and chicken to the baking dish. Season with salt and pepper.
- Pour hot soup mixture over the chicken and veggies.
- Self-rising Crust
- Mix together melted butter and milk.
- Stir in the self-rising flour.
- Add more milk or flour if needed to reach a pancake batter consistency.
- Spoon and spread over the top of the casserole.
- Bake at 425 for 25-30 minutes until top is golden brown.
- All-Purpose Crust
- Mix together the butter and milk in a bowl.
- Sift together the flour, salt and baking soda and add to the bowl.
- Mix together. Add more milk or flour if needed to reach a pancake batter consistency.
- Spoon and spread over the top of the casserole.
- Bake at 425 for 30 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.
