betty crocker chicken pot pie recipe

Written BySheba G Updated On
betty crocker chicken pot pie recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best betty crocker chicken pot pie recipe

Chicken pot pie is one of those dinners I make when I want everyone at the table without a fight about the menu. The Betty Crocker version is the one I keep coming back to because it does not ask much of me. Cooked chicken, a bag of frozen vegetables, a can of soup, and a box of baking mix turn into something that looks like I spent the afternoon on it. I usually have most of it on hand already, which matters on a Tuesday when I have not planned ahead.

My kids clean their plates with this one, and that is not something I can say about many dishes with peas in them. The filling is creamy enough that nobody picks around the carrots, and the biscuit topping gives them something to scoop with. I make it for birthdays when someone gets to pick the menu, and I make it on plain weeknights when I want dinner done in under an hour. It works for both, which is why it stays in my rotation.

It is also a meal I feel fine about serving. Chicken brings the protein, the vegetables bring fiber and vitamins, and the milk in the filling adds a little more substance. I am not going to call it a health food, because it is not, but it is a real dinner made from real ingredients instead of a box pulled from the freezer. I use leftover roast chicken when I have it and add extra carrots when I am trying to stretch what is in the fridge.

Classic Chicken Pot Pie

Classic Chicken Pot Pie

4.6 from 514 votes

Tender chicken and vegetables in a creamy, from-scratch sauce, topped with a soft biscuit crust that bakes up golden and pillowy. It is a home-style comfort bake that comes together in one saucepan and one dish, with no rolling pin required.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

1/3 cup butter
1/3 cup chopped yellow onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cooked chicken, cut into 1/2-inch cubes
2 cups frozen mixed vegetables, thawed and drained

For the Biscuit Topping

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp cold butter, cut into small pieces
1/2 cup milk

👨‍🍳Directions

1Preheat the oven to 400°F. Have a 2-quart casserole dish ready; there is no need to grease it.
2Melt 1/3 cup butter in a 2-quart saucepan over medium heat. Add the onion and cook for 2 to 3 minutes, stirring often, until soft and translucent.
3Stir in 1/3 cup flour, the salt, and the pepper. Cook for 1 minute, stirring constantly, until the mixture bubbles and smells toasted rather than raw.
4Pour in the broth and milk gradually, whisking as you go to keep the sauce smooth. Cook for 5 to 6 minutes, stirring, until the sauce thickens and comes to a gentle bubble.
5Stir in the chicken and vegetables and cook for 2 minutes more, just until everything is heated through. Pour the filling into the casserole dish and spread it evenly.
6For the topping, whisk the flour, baking powder, and salt in a mixing bowl. Cut in the cold butter with a pastry blender until the mixture looks like coarse crumbs with a few pea-size pieces left.
7Stir in the milk just until a soft, sticky dough forms. Drop the dough by rounded spoonfuls over the hot filling, leaving small gaps between mounds so steam can escape.
8Bake for 25 to 30 minutes, until the topping is golden brown and springs back when pressed and the filling bubbles at the edges. Let stand for 10 minutes before serving.

🔧Equipment

2-quart saucepan
Whisk
2-quart casserole dish
Mixing bowl
Pastry blender or two knives
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 24g

📝Notes

Cook the filling until it is noticeably thick; a loose sauce will bubble up around the biscuit topping in the oven. Rotisserie chicken or leftover roast chicken both work well, and thawed frozen vegetables should be drained so they do not water down the sauce. Cool leftovers completely, refrigerate for up to three days, and reheat covered at 350°F until hot throughout. For a single-crust version, pour the filling into a 9-inch deep-dish pie plate and top with a rolled refrigerated pie crust, sealing it to the rim and cutting a few slits in the top.

Watch Video Of How Classic Chicken Pot Pie Works

I keep the Betty Crocker chicken pot pie recipe in my back pocket because it feeds a crowd without much fuss, and it fits everything from a weeknight dinner to a holiday table with relatives packed in the kitchen. It is one of those dishes that pleases kids and adults at the same table, so I never worry about whether guests will eat it. If you need something reliable for a family gathering, this is the one I reach for.

❓ Frequently Asked Questions About Chicken Pot Pie

1. Can I make chicken pot pie without Bisquick?

Yes. The Bisquick topping is really just a simple drop biscuit batter, so any all-purpose baking mix works as a one-to-one swap. If you don’t have a mix on hand, you can stir together flour, baking powder, a pinch of salt, and a little melted butter or shortening with the milk and egg. The texture will be slightly different, but it still bakes into a tender, craggy crust that soaks up the filling nicely.

2. Can I use fresh vegetables instead of frozen?

Absolutely, though you’ll want to cook them first. Frozen mixed vegetables go straight into the filling because they’re already blanched. Fresh carrots, peas, and potatoes need a head start — simmer or steam them until just tender, then drain well before folding them into the sauce. Skipping that step can leave the vegetables crunchy and release extra liquid that thins out the filling.

3. Do I have to use cream of chicken soup?

It’s the easiest way to get a thick, creamy base, but it isn’t mandatory. You can build the filling from scratch with butter, flour, and chicken broth whisked into a white sauce, then season it with salt, pepper, and a little poultry seasoning or thyme. Canned cream of celery or cream of mushroom also works if that’s what’s in the pantry. Just keep the total volume close to what the recipe calls for so the filling stays thick enough to hold up under the topping.

4. How do I know when the pot pie is finished baking?

Look at the topping, not the clock. The biscuit layer should be domed and evenly golden brown, with no pale, doughy patches in the center, and a toothpick inserted into the thickest part should come out clean. Most versions bake at 400°F for roughly 30 to 35 minutes. If the top is browning faster than the middle is cooking, tent it loosely with foil and give it another few minutes.

5. Can I assemble it ahead of time or freeze it?

You can assemble the filling and spread the topping in a baking dish, cover it, and refrigerate for up to a day before baking — add five to 10 minutes to the bake time since you’re starting from cold. For longer storage, freeze the cooled filling on its own and add the topping fresh on baking day; a raw biscuit layer frozen on top tends to bake up dense and uneven. Leftovers keep covered in the refrigerator for about three days and reheat well in a 350°F oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts