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Chicken Pot Pie

One of our family’s favorite one-dish delights!

(I always double to feed 8-10.)


  1. Melt ½ cup margarine in saucepan.
  2. Stir in ½ cup Bisquick, ½ cup chopped onion, ¼ tsp pepper and 1/8 tsp thyme.
  3. Cook over low heat, stirring until bubbly.
  4. Remove from heat.
  5. Stir in 1 ½ cups chicken broth and 2/3 cup milk.
  6. Heat until it bubbles.
  7. Boil/stir for one minute until thick.
  8. Stir in 1 ¾ cups chopped chicken and vegetables (carrots, corn & beans).  You can use 10 oz frozen package, 2 cans or 2 cups fresh.
  9. Heat until warm and maintain over low heat.


Crust for top:

  1. Mix 1 ½ cups bisquick, 2 tsp celery, sesame OR poppy seed, 3 Tbsp hot water and 3 Tbsp of soft margarine or butter.
  2. Mix until dough forms.  Roll out until it is the size of your pan.(we use 9x9)
  3. Spray cooking spray into pan and then scoop in chicken mixture.
  4. Put dough over the top of mixture and cut some slits in dough.
  5. Bake for 20 minutes at 425 degrees or until golden brown.


You and your kids will love this!

Copyright © 2008-2015 Dawn Sheridan Kollar

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