This Whole Wheat Chicken Pot Pie, with a biscuit-like top crust, makes an easy and comforting weeknight dinner and comes together quickly.
I am a Midwestern girl. I don’t put on airs. I wear Dansko clogs because they’re comfortable and lipstick only if I have to.
And I love a good cream soup casserole. It’s the food of my people. And I refuse to apologize for it.
Homemade cream soup isn’t hard to make (I’ve used this recipe from Pinch of Yum). But some weeknights, I don’t want to make cream soup from scratch. I want to save time and get dinner done. So I was pleased to discover this organic version of cream of chicken soup that has pretty simple ingredients including creme fraiche, cream, and cooked chicken.
I use it in this Whole Wheat Chicken Pot Pie, which is a twist on a recipe I’ve had for years. A friend’s mother brought this to us when we had our first baby. It’s true comfort food–hearty, bubbly, and filling, with a biscuit-like top crust.
This Whole Wheat Pot Pie comes together fast then bakes for about an hour–so put it in the oven and then go put your feet up with a glass of wine. You deserve it.
Whole Wheat Chicken Pot Pie
This Whole Wheat Chicken Pot Pie, with a biscuit-like top crust, makes an easy and comforting weeknight dinner and comes together quickly.
Ingredients
- 4 tablespoons butter
- 3/4 cup milk
- 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 cups cooked, shredded chicken
- 3/4 cup frozen peas and carrots
- 1 12- ounce box Pacific cream of chicken soup
- 1/2 cup plus 1 tablespoon chicken broth
Instructions
- Preheat oven to 350 degrees F.
- Melt butter and set aside to cool slightly.
- Measure flour into a medium mixing bowl and stir in baking powder and salt. Pour in melted butter and milk and mix until just combined. Set aside.
- Combine cooked chicken and peas/carrots in a square baking dish or 6-cup casserole dish.
- Combine cream of chicken soup and broth in a small bowl, pour over chicken, and mix until well combined.
- Spoon flour/butter/milk mixture on top of chicken and bake uncovered for 50-60 minutes or until browned on top and bubbly around edges. Let it sit for five minutes then serve.
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 429Saturated Fat: 8gCholesterol: 132mgSodium: 829mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 35g
Sign up for my weekly email and you'll receive a FREE e-book, "16 Game-Changing Tips For Feeding Kids".
Katie says
I’m a West Coast girl. I try to wear lipstick as often as possible and when I wear clogs, there is usually a heel involved. AND, I can’t wait to try this 🙂
Tracy Williams says
I assume you combine the flour, baking powder, and salt before adding the milk and melted butter? This is probably obvious to most but I thought you might want to edit the instructions for less experienced cooks. 🙂
Sally says
Oh gosh, how did I miss that?! THANK YOU! Fixed! 🙂
Jennifer Vincent says
Hi Sally, if I were to use the homemade cream of chicken soup recipe you suggested (Pinch of Yum), how much would I use? I’m not sure about equivalency with 12 oz carton of Pacific soup.
Thanks.
Jennifer
Sally says
I can’t remember how much the Pinch of Yum recipe ultimately yields, but I would just 12 ounces of it in this recipe (12 ounces = 1 1/2 cups).
Tracy says
Made this for dinner tonight. Quote from my husband “I was sure this wouldn’t be very good but…yum! Is there more?” It was delicious. I couldn’t find Pacific cream of chicken but found cream of mushroom and it was good. I mixed the mushroom soup, broth, chicken, and vegetables all in the casserole dish that I baked it in to save another dirty dish and that worked fine. This is definitely going into our regular rotation!
Sally says
Oh yay! Glad you like it. Good idea about mixing everything in the casserole dish as well. Thanks for letting me know you enjoyed it!
Meghan says
Do you think that this would freeze well? I am thinking it wouldn’t be hard to double as you were making it and then store one in the freezer for a later date.
Sally says
Meghan–hmmm, I have never tried freezing it. I do make double the cooked, shredded chicken and just freeze that. Then I just have to put it together but the chicken’s already cooked which saves a lot of time.
Patty says
I was just curious how you cook your shredded chicken? I love your website and your books!
Sally says
Hi Patty–I used to boil it but now I use the Instant Pot! https://myheartbeets.com/instant-pot-shredded-chicken-pressure-cooker/