Who doesn’t love an incredible chicken pot pie?! There’s a reason that Bisquick recipes often feature this amazing meal: pot pie casseroles are the real deal. But if you’re tired of unhealthy options that fill your gut, this healthy comfort food recipe is for you.
Since a chicken dinner like this is such a classic comfort food, it’s often easy to take it for granted. Especially since a pot pie is often a bit fussy and annoying to make. Thankfully, our approach takes all the best parts and makes it easier to cook.
You won’t struggle to contain overflowing chicken sauce or deal with a crust that just won’t listen. Instead, you’ll get an amazing pie that brings together savory and sweet flavors into the kind of main dish that you dream about when prepping a microwave pot pie.
We have a ton of chicken pot pie recipes that I think you’ll love! For example, our Bubble Up Chicken Pot Pie Casserole brings the flavor and offers a delicious alternative to this meal. Try it out if you want something a bit more decadent.
Why You’ll Love This Recipe
- Savory ingredients that don’t cost an arm and a leg to buy
- Simple preparation that won’t take you all day to get done
- Easy storage that keeps your meal fresh for days
- Adaptable recipe that you can tweak however you want
- No top crust, which is usually the hardest part for most people to get right
Ingredient Notes & Substitutions
Shredded Chicken Breast: The core ingredient of this meal, the one that gives it its name and taste: how can you do without it? Well, turkey is good in a pinch, and tofu is… acceptable.
Green Peas: Few people want to eat a chicken pot pie without green peas. It’s practically unthinkable! Well, if you somehow don’t like them, I’d suggest broccoli florets or even garbanzo beans.
Onions: While onions might not be the first thing you think of when you eat a pot pie casserole, they are always there. If you’re not a fan, onion powder works, as does garlic or shallots.
Premade Pie Crusts: We know that your chicken dinner comfort food might be better with a homemade crust. If you have the time to make one, go for it. However, it’s simply easier and more efficient to use a premade one.
Carrots: Peas and carrots go in your vegetable bake, like… well, peas and carrots! If you somehow don’t like this combination, green beans work as a decent substitute.
Tips for Success
- You can prep your ingredients ahead of time (letting them simmer in a slow cooker) for a truly tender approach
- Don’t take your pie out of the oven until the crust is golden brown; it might not be quite done until then
- Put a pan underneath your pot pie in the oven because the toppings will be bubbling and might spill out
- Make sure to perforate the prebaked pie crust to help it cook more evenly in the oven
- Sprinkle some bread crumbs on top of the pie to add a little extra flavor to its surface
Storage & Reheating
Some people will keep a cooked chicken pot pie on the counter for a day. Even some Bisquick recipes say that it’s okay. I wouldn’t treat my pot pie casserole so casually! Instead, I’d put my chicken dinner comfort food in a plastic wrap and refrigerate it for five days.
Freezing it is possible but requires a good airtight container. Cook it again in the oven. Set it to 350 degrees and bake for no more than 15-20 minutes. That’s a good warming temperature and shouldn’t burn your delicious vegetable bake.
Serving Suggestions
- Cook a vegetable bake with your chicken pot pie, as they go together so well
- Need something to sop up your pot pie casserole fillings? Try cornbread from your favorite Bisquick recipes
- Serve tomato soup with this meal to accentuate its flavor to the finest level
- Mash your favorite potatoes up and serve with butter with your chicken dinner comfort food
- When in doubt, just make a salad for your pot pie casserole
Notes
When it comes to chicken pot pie, I’m actually something of a newbie. While I’ve baked many Bisquick recipes over the years, I never quite got the appeal of this dish until I made this amazing pot pie casserole. Then, I really, really understood it.
After all, there’s nothing quite like a chicken dinner comfort food to cool your anxiety. And while I’ve definitely tweaked this to make an alternative vegetable bake, I really feel like this works best with the meat. It’s up to you to decide that for yourself, though.
A Crustless Chicken Pot Pie Recipe We Love at Cheeky Kitchen
Ingredients
- 2 cups Cooked chicken shredded or diced (rotisserie chicken works perfectly)
- 4 tbsp. Unsalted butter
- 1 Small yellow onion finely chopped
- 2 Cloves garlic minced
- ⅓ cup All-purpose flour
- 2 cups Good quality chicken broth
- ½ cup Heavy cream or whole milk
- 2 cups Frozen peas and carrots blend no need to thaw
- ½ tsp. Dried thyme
- ½ tsp. Garlic powder
- Salt and freshly cracked black pepper to taste
- 1 can 16.3 oz. Refrigerated flaky layers biscuits (such as Pillsbury Grands)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish or a deep 10-inch oven-safe skillet with non-stick cooking spray and set it aside.
- Melt the 4 tablespoons of unsalted butter in a large skillet or Dutch oven set over medium heat. Drop in the chopped onion and sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for 1 additional minute until highly fragrant.
- Sprinkle the ⅓ cup of all-purpose flour evenly over the sautéed aromatics. Stir continuously for 1 to 2 minutes to toast the flour starches and eliminate the raw flour taste. The mixture will form a thick paste.
- Slowly pour in the chicken broth a little at a time, whisking vigorously to dissolve the flour paste completely and prevent lumps from forming. Once smooth, stir in the heavy cream.
- Bring the liquid to a gentle simmer over medium heat. Let it cook for 3 to 4 minutes, stirring often, until the sauce thickens into a rich, glossy gravy baseline that coats the back of a spoon.
- Stir in the dried thyme, garlic powder, salt, black pepper, diced cooked chicken, and the frozen peas and carrots. Let the entire filling matrix simmer together for 2 minutes until heated through. Taste and adjust seasonings if preferred.
- Pour the hot chicken filling directly into your prepared 9×13-inch baking dish (or leave it right in your skillet if using an oven-safe pan). Smooth it into a flat, level layer.
- Pop open the can of refrigerated biscuits. Arrange the individual dough rounds flat across the top of the hot chicken mixture, leaving a fraction of an inch of space between them to allow for steam expansion during baking. Pro Tip: For a bite-sized top crust, use a kitchen knife to quarter each biscuit piece and scatter the dough dough pieces evenly over the top.
- Place the dish on the middle oven rack and bake at 375°F for 20 to 22 minutes. Watch the topping closely; it is finished the exact moment the biscuit crowns puff up fully and take on a beautiful, rich golden-brown color.
- Remove the pot pie bake from the oven and let it sit undisturbed on a cooling rack for 5 minutes. This cooling window allows the savory gravy baseline to settle slightly so it isn’t too runny when scooped. Serve hot.
