Lizz's Easy Chicken Pot Pie

“This is a variation of a recipe of a dish my friend Lizz from N.J. made often. It is a simple and delicious chicken pot pie. I added a choice of 3 different topping crusts.”
READY IN:
35mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • Bottom
  • 1 (9 inch) frozen pie crusts, for bottom (optional)
  • Filling
  • 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
  • 1 cup 2% low-fat milk
  • 1 (15 ounce) can Veg-All, drained (mixed vegetables)
  • 1 -2 cup cooked chicken, cubed (leftovers or 1 large can chunk chicken, drained)
  • 12 teaspoon ground sage
  • salt and black pepper, to taste
  • Bisquick Topping
  • 12 cup 2% low-fat milk
  • 14 cup egg substitute
  • 1 cup Bisquick
  • Twisted Topping
  • 1 (11 ounce) package refrigerated breadstick dough (optional)
  • Pie crust topping
  • 1 (9 inch) deep dish pie shells (optional)

Directions

  1. Preheat oven to 375°F In medium bowl, mix filling ingredients and then pour into bottom pie crust (if using). Select your topping, and bake for 30-40 minutes.
  2. BISQUICK TOPPING: Mix milk, egg, and bisquick in a small bowl. Spread out over chicken mixture. (or the second pie crust if prefered).
  3. TWISTED TOPPING: Unroll and separate the breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
  4. TWO CRUST TOPPING: Place 2nd pie crust over top of filling, tucking the edges under the bottom crust and flute them together. Cut a few slits in the top to allow steam to escape.

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