Chicken Pie

This recipe is a quick, easy, and delicious way to use leftover chicken. I typically use leftover chicken from my roast chicken dinner or from a rotisserie chicken. You can also boil chicken specifically for this recipe. The good thing about this recipe is that it is easily flexible to use whatever amount of chicken you have. For that reason, consider the measurements given as a rough guideline. This recipe yields a 9x13 pan, but it can be easily adjusted.



About 4 to 4-1/2 cups cooked chicken, chopped

1(26 oz) family size can cream of chicken soup

3 cups chicken broth (or 1 can of broth, using the can from the soup)

2-1/2 cups milk

About 4 cups biscuit baking mix (e.g. Bisquick) 

Place the chopped chicken in the bottom of a 9x13 pan (for this recipe). You can also use a large casserole dish if you prefer.

Mix the cream of chicken soup and chicken broth together and pour over the chicken in the pan.

Mix the milk and biscuit baking mix to form a soft dough. You want it a little thinner than normal biscuit dough. Dollop it on top of the soup mixture until the surface is pretty well covered.

Bake at 400^○F for 40-45 minutes or until the top is well browned and the biscuit topping is not gooey inside. Serve with your favorite veggie (green beans or peas work well). Enjoy!

Note: To adjust the recipe for other amounts of chicken, simply adjust the amount of chicken soup mixture and biscuit topping used. Use approximately equal volumes of soup and broth and keep the biscuit topping a little thinner than regular biscuit dough. For example, for an 11x7 pan, you might use about 3 cups chicken, 2 (10.5 oz) cans of cream of chicken soup, 2-1/4 cups broth, 1-3/4 cups milk, and 3 cups baking mix. If you have a little more or less soup mixture or biscuit topping, it doesn’t make a big difference. You just don’t want it too dry.

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