This easy chicken pot pie recipe is perfect for using up leftover chicken and leftover veggies. It can also be made as a turkey pot pie or even ham pot pie!
Chicken pot pie is a great dish for a cold night but it can be pretty time consuming to make from scratch. This recipe is still from scratch but so much easier and I find it even more delicious.
Instead of a pastry crust, it uses a homemade biscuit crust. Can make it a Bisquick chicken pot pie or I like to use my homemade baking mix to make sure the ingredients are the best possible.
After Thanksgiving, I like to make turkey pot pie or ham pot pie uses leftovers. It’s such an easy and delicious way to use Thanksgiving leftovers or even Christmas leftovers.
The sauce is made with cheese and homemade cream of chicken type sauce. You can use any veggies you’d like. I often use riced broccoli. It’s so easy to throw in and it’s really good with the cheesy sauce.
This will quickly become your favorite chicken pot pie recipe! We enjoy having it at least once a month during the cooler months. And it reheats really well for lunch the next day so considering doubling the recipe.
- 2 cups leftover chicken (or ham or turkey), chopped
- 2 cups leftover veggies
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup cheddar cheese, shredded
- salt & pepper to taste
- 1 cup homemade baking mix (or Bisquick)
- 1/2 cup cheddar cheese, shredded
- 1/3 cup milk
- Melt butter over medium heat. Add flour and cook for about 1 minute.
- Slowly add chicken broth, whisking constantly. Bring to simmer, whisk occasionally. It should be fairly thick. Remove from the heat and add salt and pepper. Stir in cheese until melted.
- Add meat and vegetables to the sauce and mix well. Pour mixture into the pan.
- Biscuit topping: Mix all of the topping ingredients with a fork until everything is evenly mixed. Spread thinly over mixture in the pan. Gaps are okay as it will spread as it bakes.
- Bake at 400ºF for 25 minutes or until biscuit topping is golden and filling is bubbling.
This is such a fun recipe to play with, experiment with different meat and veggies. You could use more veggies and skip the meat if you are a vegetarian.
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Amount Per Serving: Calories: 551 Total Fat: 34g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 124mg Sodium: 1092mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 31g
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