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Quick Chicken Pot Pie

Quick Chicken Pot Pie

Quick Chicken Pot Pie


Makes 4 servings


1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1 can (about 14 ounces) chicken broth
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1 package (10 ounces) frozen mixed vegetables, thawed
1 can (about 4 ounces) button mushrooms, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup biscuit baking mix
6 tablespoons milk


  1. Preheat oven to 450°F. Place chicken and broth in large skillet; cover and bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
  2. While chicken is cooking, mix flour and butter; set aside. Combine mixed vegetables, mushrooms, basil, oregano and thyme in greased 2-quart casserole.
  3. Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. Cook and stir until thickened. Add to vegetable mixture; mix well.
  4. Blend biscuit mix and milk in medium bowl until smooth. Drop 4 scoops batter onto chicken mixture.
  5. Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.


This dish can be prepared through step 3 covered and refrigerated up to 24 hours, if desired, proceed with step 4. Bake as directed for 20 to 25 minutes.

Nutritional Information

Protein 24 g
Fiber 3 g
Carbohydrate 36 g
Cholesterol 87 mg
Total Fat 19 g
Calories 417
Sodium 1,056 mg

Dietary Exchange

Fat 2-1/2
Meat 2-1/2
Vegetable 2
Starch 1-1/2

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