Wednesday, March 18, 2015

Chicken Pot Pie

I love chicken pot pie.  There is nothing better than some good ole southern comfort food.  I’ve made this before with a pie crust, but it gets too soggy when I have leftovers.   YUCK.  I’ve gotten to where I love boneless skinless chicken thighs.  I just think they are easier to cook and a lot juicier and tender.  I’m sure Mike will love this when he gets home from work in a bit.  


3-4 boneless skinless chicken thighs
2 cans of mixed veggies, drained
1 can of cream of mushroom soup
1 cup of milk


2 cups of Bisquick
1 tablespoon of mayo (I used Duke’s)
1 beaten egg


Preheat oven to 400 degrees.  In a big bowl, mix the veggies, soup and milk and set aside.  Brown the chicken and shred, then add to the veggie mixture.  Pour the mixture into an 11x7 baking dish.  Mix the Bisquick, mayo and beaten egg until it’s crumbly then sprinkle over the chicken mixture.  Bake for 30 minutes or until the top has browned and sauce is bubbly.



  1. I bake entire bags of boneless, skinless chicken thighs on Sunday afternoons. That way I have tons of chicken for whatever I may want to cook that week. Looks like this week may be a chicken pot pie.

    1. I should do that too, or I've thought about getting a couple of refrigerated rotisserie chickens and freezing the meat!


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