Classic Comfort Chicken Pot Pie
This easy chicken pot pie brings all the comforts of home with tender chicken, creamy vegetables, and a golden, flaky crust that will warm your heart and satisfy your appetite.
Equipment
- baking dish
Ingredients
- 2 cups diced cooked chicken
- 1 medium onion chopped
- 4 boiled eggs grated or chopped
- 2 cans 15 ounces each mixed vegetables, drained
- 2 cans 10.5 ounces each cream of chicken soup
- 1 can 10.5 ounces cream of celery soup
- ½ cup chicken broth
Crust
- 1 cup sweet milk
- 1 cup mayonnaise
- 1 cup self-rising flour
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Filling: In a large baking dish, layer the diced cooked chicken, chopped onion, and boiled eggs.
- Prepare Soup Mixture: In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
- Stir in the drained mixed vegetables until well combined.
- Pour Soup Mixture: Pour the soup mixture over the layered chicken, onion, and eggs in the baking dish.
- Prepare Crust: In another mixing bowl, whisk together the sweet milk, mayonnaise, and self-rising flour until smooth.
- Spread this mixture evenly over the soup layer in the baking dish to form the crust.
- Bake: Place the baking dish in the preheated oven and bake for 1 to 1 1/2 hours, or until the crust is golden brown.
- Serve: Remove the chicken pot pie from the oven and let it cool slightly before serving.
- Slice and enjoy warm.
Notes / Tips / Wine Advice:
Wine Advice
Pair this hearty chicken pot pie with a light-bodied red wine like Pinot Noir or a crisp white wine such as Chardonnay to complement the rich flavors.
Nutritional Information
Calories: 500 kcal | Carbohydrates: 40 g | Protein: 20 g | Fat: 30 g | Fiber: 4 g | Sugar: 8 g | Salt: 1000 mg
