Comida Kraft
Recipe Box

Homemade Chicken Pot Pie Recipe

Homemade Chicken Pot Pie Recipe is rated 4.0 out of 5 by 62.
Prep Time
15
min.
Total Time
45
min.
Servings

5 servings

Make a silky filling with cheddar and cream cheese, while chicken and veggies make it classic. Prep this Homemade Chicken Pot Pie recipe in 15 minutes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Combine vegetables, chicken and soup; spoon into 5 (2-cup) ovenproof bowls. Top with cheddar.
  • Mix flour and baking powder in medium bowl. Cut in cream cheese spread until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms dough.
  • Divide into 5 balls. Pat each into 5-inch circle on lightly floured surface. Prick several times with fork to allow steam to escape.
  • Place biscuits on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown.

Serving Suggestion

Serve this warm dish with fat-free milk.

Substitute

If you do not have 2-cup ovenproof cereal bowls, spoon chicken mixture into deep-dish pie plate or 1-qt. casserole. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.

Variation

You can use 2 cups of your family's favorite frozen vegetable or vegetable blend instead of the frozen mixed vegetables.

Servings

  • 5 servings

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories 380
Total fat 15g
Saturated fat 7g
Cholesterol 80mg
Sodium 1180mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 4g
Protein 27g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from My younger sister and I made this recipe last night and we were both left dissapointed. My younger sister and I made this recipe last night and we were both left dissapointed. She has never had chicken pot pie before and I LOVE it, so I thought it would be a great recipe to try out. We made it exactly as the recipe shows, but we also took it out of the oven after about 20 minutes, sprinkled some shredded cheddar on top, then popped it back in the oven for 5 more minutes. The top ended up being all that we liked about it! It was too dry for me and too vegetably for her, eventhough she likes veggies! It was not to our liking but there are some good reviews from others, so maybe we just have weird taste buds, Haha. Don't knock it until you try it I suppose.
Date published: 2010-03-18
Rated 5 out of 5 by from I got this recipe from your magzine the winter issus i thought it would be a great one to try with... I got this recipe from your magzine the winter issus i thought it would be a great one to try with my grandson. it was!!! it was very easy and quick. i used leftover roast chicken. it was very tasty and everyone in the family ate it!! which is very hard sometimes with two growing teens that dont like much for anything. but they liked this. i double the recipe to fill my crocks. I WILL COOK THIS AGAIN. THANKS FOR THE GREAT RECIPE
Date published: 2006-02-03
Rated 4 out of 5 by from This was really good, the only thing i would do differently is use something like bisquick for the... This was really good, the only thing i would do differently is use something like bisquick for the top, I wasn't a huge fan of the cream cheese and flour mixture. I went ahead and added some parboiled potatoes and a can of mushrooms, it was good! I might even try adding a little chicken broth to make it a little more creamier. I also used chicken breast that I baked, I feel it gives more flavor than the prepackaged stuff!:)
Date published: 2006-06-27
Rated 5 out of 5 by from Delicious! Delicious! I just made this tonight and wow, it was so simple and yummy! But I doubled the sauce to 2 cans of cream of chicken soup and I added about 1/2 cup of milk to the mix (i used 1 lb. chicken breast i cooked tonight, and a 16 oz. bag of thawed frozen veggies). The biscuit top was crunchy and just a perfect balance to the creamy filling. My version was very yummy and i would definitely make this again! Thanks Kraft!
Date published: 2007-03-26
Rated 5 out of 5 by from I have made this recipe quite a few times since it was first published. I have made this recipe quite a few times since it was first published. I always double it to make a 9x13 pan. It is a family favorite. I use cnned chunk chicken. I always have the ingredients in my pantry and freezer. It is very easy to put together and toppings can be varied between pie crust or a bisquit mix. My huaband is not fond of one dish meals but often asks for this one.
Date published: 2009-09-16
Rated 4 out of 5 by from I made this using a 9" pyrex pie pan. I made this using a 9" pyrex pie pan. It cooked for a little less than 25 minutes. As soon as I took it out of the oven I put some extra shredded cheese on top of the crust. I used my own cooked chicken (two large chicken breasts). I only had regular cream cheese (not the tub of spread) so I used that (but a little less than 4 oz.). It turned out good and everyone liked it.
Date published: 2006-01-25
Rated 5 out of 5 by from yummy yummy yummy... yummy yummy yummy... My 7yr old and I made this for dinner tonight and everyone ate it up, even my 19 mo old who is sooo picky!! We used cream of chicken and mushroom soup cause thats what I had in the pantry and the left over chicken from one I roasted a couple of days ago. We will make this every time we have left over from roast chicken. Thanks Kraft!!
Date published: 2007-03-28
Rated 3 out of 5 by from I made this in a 13x9in. I made this in a 13x9in. casserole dish and doubled all of the ingredients. I added broccoli as well. It took 45 min in the oven at 400 degrees. I had never in my life made dough and it came out perfect! I only gave it 3 stars because the dish didn't have much flavor. I will make this again, but will try to spice it up somehow. Any ideas?
Date published: 2006-03-01
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