Yummiest Chicken Pot Pie

Recipe by Gabby LSW

This recipe came from my SIL and seems similar to Paula Deen's. I've modified it to fit my needs (the original started with a raw chicken!). It's always a winner at my house!

Top Review by Erindipity

As Gabby LSW stated, this is very similar to the Paula Deen recipe. I have made both. I found this recipe wasn't quite as rich as the Paula Deen version, but without the sour cream and cheese it was also a little healthier. I goofed slightly and wasn't paying attention to the recipe. I ended up adding 2 16 oz cans of potatoes and a 16 oz bag of frozen veggies, which was actually okay for us because we really like the veggies. I also added about a tablespoon of dijon mustard. I mixed all the filling ingredients together and poured half into an 8x8 pan. I froze the rest along with half the biscuit mix. The dish was very tasty.

Ingredients Nutrition

  • 2 -3 cups bite size cooked chicken or 2 -3 cups cooked turkey
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 2 (16 ounce) cans mixed vegetables, drained or
  • 1 (16 ounce) bag frozen mixed vegetables, thawed & drained
  • 1 (2 cup) can chicken broth
  • 1 12 cups Bisquick baking mix
  • 1 12 cups milk
  • 12 cup butter or 12 cup margarine, melted


  1. Spread chicken pieces over bottom of 13 x 9 baking pan.
  2. Spread vegetables over top.
  3. Spoon cream of chicken soup over veggies and spread out.
  4. Pour chicken broth over this.
  5. Mix milk, melted butter and bisquick together until fairly smooth (batter will have small lumps but they will break up during cooking).
  6. Pour the batter over the other ingredients. It will look like there is too much liquid but it does absorb during cooking.
  7. Bake at 350 degrees for 1 hour or until golden brown.

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