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Kids Favorite Chicken Pie is an easy mix, pour and bake dinner that even the kids will love to help assemble!
Our family was made into lovers of chicken pie when a friend brought this to us after the birth of our third son. It was a great thing to bring; easy to make, carry and eat when it got here. She actually made hers with a “real” crust but I take the shortcut of a Bisquick type crust. It is delicious either way.
I also upped the ingredients some so I can make a 9 X 13 pan instead of a round pie sized dish. With 3 growing boys through the years, that was a good size for us.
I have also used this recipe for a 7-10 year old’s home school cooking class. They loved mixing up the filling and then the topping and the moms loved having supper ready to put in the oven when they got home. The kids were so proud to have made dinner!
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other must try Chicken recipes:
Slow Cooker Garlic Herb Chicken
How to Make Chicken Broth and Have Cooked Chicken for the Freezer
The chicken:
I often use two 12.5 oz cans to keep it super simple but 1 1/2 cups of shredded or diced chicken of any kind you have works fine. Leftover chicken is perfect.
I have also used chicken from my freezer that I have made for meal prep; How to Make Chicken Broth and Have Cooked Chicken for the Freezer. I do love to have broth and chicken ready to go in either the freezer or pantry and it is perfect for this!
Ingredients you will need to make Kids Favorite Chicken Pie:
- mixed vegetables, drained
- diced chicken or two 12.5 oz cans
- milk
- . pepper
- baking mix
- egg
The Process:
Gather your ingredients.
Combine top ingredients.
Pour into greased 9 x 13 rectangle baking dish.
Combine bottom ingredients.
Pour over chicken mixture.
Bake at 400 for 25-30 minutes.
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Kids Favorite Chicken Pie
Kids Favorite Chicken Pie is an easy mix, pour and bake dinner that even the kids will love to assemble!
Ingredients
- 1 10 ounce can cream of potato soup
- 1 10 ounce can cream of chicken soup
- 15 ounce can mixed vegetables, drained
- 1 ½ cup diced chicken
- ¼ cup milk
- ½ teaspoon pepper
- 1 cup baking mix
- ½ cup milk
- 1 egg
Instructions
- Combine soups, drained vegetables, chicken, 1/4 cup of milk and pepper.
- Pour into greased 9 x 13 rectangle baking dish.
- Combine baking mix, 1/2 cup of milk and egg.
- Pour over chicken mixture.
- Bake, uncovered, at 400 for 25-30 minutes.
Notes
1 1/2 cups of chicken are about two 12.5 ounce cans of chicken, drained.
Nutrition Information
Yield 8 Serving Size 1/8Amount Per Serving Calories 204Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 52mgSodium 609mgCarbohydrates 19gNet Carbohydrates 17gFiber 2gSugar 4gProtein 11g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
