Deep Dish Chicken Pot Pie

No room for dessert this week in our household, so I baked up some savory dinner pies instead.

This recipe comes from the United States Air Force Reserve’s Cookbook, a gift from my mom. It was originally contributed by Nancy Collier: thanks, Nancy!  I made some modifications for my own kitchen, and I am posting with these modifications so this doesn’t exactly resemble the original recipe, but, credit where it is due.

This pie is really more of a casserole  due to its size. It is also made with Bisquick and doesn’t require a traditional pie crust! Useful if you haven’t mastered that yet. It makes a lot; more than my husband and I can eat in one night, but since I’m about to disappear for a week leftovers are welcome.

Ingredients you need:


3 cups Bisquick Mix
1 1/2 cups sour cream (the better part of a tub)


1/2 cup butter
1/2 cup flour
2 14 oz cans of chicken broth
1 lb cooked chicken breast, cubed (about 4 breasts)
1 16 oz bag of frozen mixed vegetables
Seasonings to taste: salt, black pepper, red pepper, celery salt

Vegetables cooking

Cooking chicken

Recipes are always telling me to have some cooked chicken. I guess you can buy it pre-cooked.  I usually just dice up some breasts and pan-grill them up. Above that, vegetables, also being cooked. You need to pre-cook both of these things, which makes the pie a little bit of work up front.

No pie tin

No pie tins today, my friends! The receptacle is thus: a large oblong casserole dish.  This one is 2 1/2 quarts and fit the dish perfectly.  Pre-grease with a little cooking spray.

Bisquick and sour cream

Bisquick and sour cream are all you need to make the crust.  It may seem a little gross at first and it’s kind of hard to mix, but it turns out great. This dough will be very sticky, so heavily flour everything before you roll it out. If it’s a little too dry you can add a splash or so of water.

Chicken pot pie bottom

I get angry at chicken pot pie recipes that do not make a proper pie.  You need both a bottom and a top to make it a pie in my view. So roll out half the dough, nice and flat, and spread it in the casserole. If it tears a bit, no big.  Seen in shot is my much-abused rolling pin.

About now you also want to preheat your oven to 400 degrees.

Melty butter

Butter is being melted in a saucepan. (There is no margarine. We do not speak of it in my kitchen.)

From here, add your flour, then stir until it’s smooth and boiling.  Then dump in the two cans of chicken broth to make a thickening gravy.

Pot Pie Filling

Add your seasonings (there were no exact measurements. Just eyeball them, toss them in, taste it and see if you like it).  Then add in the veggies and chicken, both precooked, and stir it up.

Pot Pie Preparations

Pour in to crust.

Roll out the rest of the crust, and put it on top of the pie, sealing the edges.

Sealed Chicken Pot Pie

I scored the top of the closed crust with a knife to let out steam and make it seem more down-homey-pie-like.

This bakes in the 400 degree oven for about 15 to 20 minutes.

Deep Dish Chicken Pot Pie

Then it is a large and delicious dinner!


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