Cheddar Chicken Pot Pie
Submitted by terri
Lighter cheddar chicken pot pie with a Bisquick crust, loaded with potatoes, carrots, celery, and chicken in a cheesy broth filling. Comfort food with less guilt, ready in 90 minutes.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minA chicken pot pie that doesn’t require a nap afterward. This lighter version swaps the heavy butter crust for a quick Bisquick biscuit topping and uses skim milk and fat-free cheddar to keep things on the leaner side without sacrificing that creamy, comforting filling.
Potatoes, carrots, celery, onions, and bell peppers simmer in chicken broth until tender, then get thickened with a flour-and-milk slurry and two cups of melted cheddar. Fold in the cooked chicken, pour it into a casserole, and seal it under that biscuit crust.
Forty minutes in the oven and you’ve got a golden-topped pot pie that feeds a crowd and actually has some nutritional redemption built in.
Chef Tips
- Use leftover rotisserie chicken to skip the cooking step entirely. Shred it or cube it and stir right into the filling.
- Cut the vegetables the same size so everything cooks evenly during the 15-minute simmer. Nobody wants crunchy carrots next to mushy potatoes.
- Seal the crust edges to the casserole dish and cut steam vents. This keeps the filling bubbling underneath without making the crust soggy.
- Let it rest 10 minutes after pulling from the oven. The filling thickens as it cools and won’t run all over the plate.
Ingredients
Directions
Preheat oven to 425 degrees F.
To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously.
Gently smooth dough into a ball on floured surface.
Knead 5 times. Follow directions accordingly for crust.
To prepare filling, heat broth in a saucepan.
Add potatoes, carrots, celery, onions, and bell peppers.
Simmer 15 minutes or until all is tender.
Blend flour with milk.
Stir into broth mixture.
Cook and stir over medium heat until slightly thickened.
Stir in cheese, chicken, and poultry seasoning.
Heat until cheese melts.
Spoon into a 2-quart casserole dish.
Place crust over filling in casserole.
Seal edges.
Make slits in crust for steam.
Bake, for 40 minutes or until golden brown.
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