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Weeknight Chicken Pot Pie

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    45 minutes


2 teaspoon Olive oil
1 1/4 lb Boneless chicken tenders
1/4 teaspoon Black pepper, freshly ground
1/2 teaspoon Poultry seasoning
1/2 cup Finely chopped onion
2 each Garlic clove, minced
16 oz Frozen mixed vegetables
3 tablespoon Whole milk, 3.25%
12 oz Canned chicken gravy
1 3/4 cup Biscuit Baking Mix (Crust)
3/4 cup milk (Crust)
1 egg, beaten (Crust)
Weeknight Chicken Pot Pie


1. Preheat oven to 400 degrees F.
2. Heat oil in a large skillet over medium heat. Add bite-size chicken pieces, black pepper, poultry seasoning, onion, and garlic. Cook and stir until chicken is cooked through, about 6 to 8 minutes. While chicken is cooking, combine crust ingredients in a medium mixing bowl. Mix thoroughly and set aside.
3. Add frozen vegetables to skillet. Stir to combine. Add milk and bring to a simmer. Add gravy to skillet and bring back to a simmer, stirring well until combined. Transfer mixture to an 8 x 8 inch baking pan.
4. Spoon crust mixture over filling and spread it over top of pie. Some vegetables or gravy may poke through crust.
5. Place in oven with a cookie sheet or tin foil underneath to catch ay leaks and bake at 400 degrees F for 25 to 30 minutes, until golden brown and bubbling. Remove from oven and let cool for at least 10 minutes before serving.
Source: Hannaford fresh Magazine, January - February 2007


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 620 kcal (31%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (37%)
Saturated Fat 8 g (38%)
Cholesterol 145 mg (48%)
Sodium 1330 mg (55%)
Total Carbohydrates 61 g (20%)
Dietary Fiber 7 g (28%)
Protein 45 g (75%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a