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| Magic Chicken Pie |
Pour it on! This delicious chicken pie casserole makes it’s own biscuit top and creamy gravy as it cooks!
Here’s a chicken pot pie that makes itself!
There’s very little work on your part, except for a bit of stirring. This is another recipe introduced to me from my friend Maria from Maria’s Mixing Bowl. Maria posted a version of this from one of her thousands of followers on Facebook. It looked good and easy, so I decided it was my kind of dinner.
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| Magic happens in the oven |
Maria’s fan said you could use any veggies, or combo of veggies you liked. I thought broccoli would be good, so that’s what I used, however, mixed vegetables would probably be more traditional if you wanted to go the pot pie route.
Don’t be alarmed at how it goes together–it will look like a real mess, but the magic happens in the oven as it bakes. Just make sure NOT to stir the ingredients once they’re added to the pan and add them in the order given in the directions.
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| Easy peasy supper |
This is a keeper. Next time I’m going to use cheddar cheese soup instead of the cream of chicken. I know many people don’t like cream of chicken, so use cream of mushroom instead. I don’t think anything would be lost as far as flavor is concerned. Use low-sodium soup and stock if you are concerned about salt. I usually use one or the other with things such as this. Remember you can add salt at the table if it’s too bland.
Magic Chicken Pie
Ingredients
- 4 tbsp butter
- 2 cooked boneless skinless chicken breasts, shredded
- 2 cups fresh or frozen vegetables your choice
- 1/4 cup onion chopped
- 1 cup shredded cheddar cheese
- 2 cups baking mix like Bisquick
- 1 1/2 cups milk
- 1 1/2 cups rich chicken stock
- 2 chicken stock cubes
- 10.75 oz can cream of chicken soup
Instructions
- Preheat oven to 350 degrees F.
- Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
- In a large bowl, mix the milk and baking mix; set aside.
- Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
- Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
- Distribute shredded chicken over melted butter evenly
- Distribute veggies over the chicken evenly
- Distribute the onion over the veggies evenly
- Distribute the cheese over the onion evenly
- Pour baking mix batter over the top evenly
- Pour the soup/stock mixture over the top evenly
- Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
- Remove from oven and let stand 10 minutes before serving.
Nutrition
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| Magic Chicken Pie |
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Lita says
So delicious sounding. This is the easiest chicken pot pie I've ever seen. Thanks for sharing.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
Barbara Retkowski says
This was delicious! I just made it tonight.
Judith Hanneman says
So happy you liked it Barbara! Nothing fancy about this one–just a delicious family-style dinner that sticks to the ribs!
SouthernMaster says
I liked the looks of this recipe, but it's unlikely I'll make it. The 2 chicken stock cubes alone are over 3000 mg. of sodium & along with the other sodium rich ingredients, it's a mine field for many of us.
Judith Hanneman says
This is just one of those recipes that really can't be made low sodium. Just the baking mix alone is over most folks' limit for the day (who have to watch their intake) and that just can't be eliminated.
NorthernJP says
Made it. Far too salty. The comment about the stock cubes was on the money, you could easily make this without them.
Judith Hanneman says
In stuff like this I generally use the lower-sodium soups/stocks for my taste.
Beth Hatcher says
Veggies cooked or raw?
Judith Hanneman says
I used raw, but that was broccoli. If you want to use carrots, then I’d use canned or cooked.
Shirley says
Can chicken broth be used stead of stock?
Judith Hanneman says
Sure! They’re pretty much interchangeable.
iris says
This calls or cooked chicken. It seems a long time to cook ingredients that are already pre-cooked.
Judith Hanneman says
You need the biscuit mix to bake, hence the longer cooking.
Jr says
Fantastic recipe! I left out the stock and used low sodium chicken broth based on the comments that it was too salty. My husband and son devoured it, and my husband requested that it be added to the weekly rotation. For those worried about salt, it is very easy to make condensed chicken soup with milk, flour and low sodium chicken broth to eliminate a lot of what you get with canned soup.
Judith Hanneman says
With things like this I always opt for the low-sodium variety of soups and stocks and such. Got out of the salt habit when my husband had to go low-so. I like your idea about your own cream of chicken because sometimes even the low-so variety is too salty for me!! Glad you liked this too. This is really a great recipe.
Jeannette says
I saw this on Pinterest and it looked like a great idea. I did not want to cook a lot tonight because I had so many other things to do. Well, I ended up doing a lot to change this and not much of the other things! That’s because I had to cook a chicken, use the broth to make a gluten free soup and buy dairy free milk (almond milk) and gluten free Bisquick. In all honesty, I wasn’t sure how it would taste with those changes, but it was GREAT; thank you!
ps) I didn’t add the bouillon or the cheese.
Judith Hanneman says
Thanks SO much for telling me what you did because I have a friend who is a celiac and she SOOOOooo wanted to make this and the only thing I could suggest to her was gluten-free Bisquick!!!
Jeannette says
You need to know there is gluten in broth!!! 🙁
Always read the labels!
To make the soup: 1/4 cup butter, 6 tablespoons gluten free flour ( I use white rice flour), 1 1/2 cups chicken broth and 1 1/2 cups milk. Mak we a roux with the first two, slowly stirring and adding the broth. When that has thickened, add the milk, again slowly andvstirring. Take it off the stove and add cooked chicken and/or cooked vegetables. You can also add seasonings to taste.
Judith Hanneman says
Thanks for the gluten-free substitution. Not being a celiac, I don’t have to worry about it, so it’s difficult for me to tell someone how to make it so they can eat it.
Sharon S. says
I’m sorry to be a downer, but I didn’t have success with this dish at all. I prepared it exactly as directed. After 50 minutes, the biscuit dough was still mostly runny. I put in back in the over twice for 10 minutes each time. Browned on top, still runny inside. I upped the oven temperature to 360, and it still took another 30 minutes to bake. My oven is fine, by the way. I put an oven thermometer in when it was taking so long, and the temp was right on. So after baking for two hours, it tasted doughy and very salty. I’m happy that everyone else had success. Just not one of my successful dinners.
Judith Hanneman says
Sorry it didn’t turn out. I can’t imagine what happened.
lil says
I would like to use my own homemade bisquck mix will that work
Judith Hanneman says
Sure!
likl says
Made this tonight it was excellent but the next time I will only use 1 cube t wo cubes for me was too strong
Judith Hanneman says
I usually use low sodium if it was the salt that was too strong. But glad you liked it!