Easy Chicken Pot Pie
This chicken pot pie has a place firmly on our family’s all time favorite comfort food recipes. I got the idea for the bisquick topping for the crust from a Paula Deen recipe and never looked back! This can be on the table in less than an hour (even faster if using leftover chicken!) and it tastes like you were slaving away in the kitchen all day. I just know y’all will love it! <3
Easy Chicken Pot Pie
Save RecipeIngredients
- 2 cups chopped, cooked chicken breast
- 1 TBSP butter
- 1 onion, diced
- 2 carrots, peeled and diced small
- 1/2 cup frozen peas
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1/2 tsp lawry’s seasoning salt
- 1/4 tsp black pepper
- 1 1/2 cups bisquick
- 1 cup whole milk
- 1/2 stick (1/4 cup) melted butter
Instructions
Preheat oven to 350 degrees F.
Saute the chopped onion and carrots in the TBSP of butter for 5 minutes over medium heat. Add in frozen peas, chicken, cream of chicken, chicken broth, lawrys and black pepper. Mix well and pour into a buttered 9 inch pie pan. Stir together the bisquick and milk and pour over the casserole. Drizzle melted butter over the top and bake for 30 – 35 minutes.
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