Dairy Farmers of Canada

Shortcut Chicken Pot Pie

Traditional pot pie is a perennial favourite but does take quite some time to make from scratch. This version takes a few shortcuts on the preparation, but delivers the full comforting delight. Use leftover cooked chicken or pick up deli-roasted one and mix in a nutritious bag of frozen vegetables to make the filling and simply stir together the tender, herbed biscuit topping.

  • Prep: 15 min
  • Cooking: 30 min
Yields 4 servings
shortcut chicken pot pie


  • Filling
  • 1 tbsp (15 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup 10% half-and-half or 18% table Cream
  • 3 cups (750 mL) coarsely shredded cooked chicken (12 oz/375 g)
  • 1 Pack (500 g) frozen mixed vegetables thawed and drained
  • Topping
  • 3/4 cup (175 mL) whole wheat flour
  • 1/2 cup (125 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 2 tsp (10 mL) granulated sugar
  • 1 tsp (5 mL) dried basil or 1 tsp (5 mL) rosemary
  • 1 tsp (5 mL) dry mustard
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (175 mL) 10% half-and-half or 18% table Cream
  • 2 tbsp (30 mL) butter melted
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Preheat oven to 425°F (220°C). Butter an 8-inch (20 cm) square baking dish.

Filling: In a large bowl, whisk together flour, salt, pepper and Cream; add chicken and vegetables and toss to coat. Spread in baking dish. Bake for 10 min.

Meanwhile, prepare Topping: In a bowl, whisk together whole wheat flour, all-purpose flour, baking powder, sugar, basil, mustard, salt and pepper. Pour in Cream and butter and stir with a fork just until evenly moistened. Drop 8 spoonfuls on top of chicken mixture and spread slightly to almost cover.

Bake for about 20 min or until topping is puffed, golden and a tester inserted in the centre of biscuit comes out clean.


Choose your favourite mixture of frozen vegetables for this recipe; there are so many options these days, you can use a different mix each time you make it.

Leftover turkey works well in this recipe instead of the chicken.

If you have leftover gravy, add 1/2 cup (125 mL) to the chicken mixture for a saucier texture.

Add 1/2 tsp (2 mL) smoked paprika or chipotle powder with the herbs in the topping.

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Nutritional information

Per serving
Energy: 518 Calories
Protein: 40 g
Carbohydrate: 52 g
Fat: 18 g
Fibre: 8.1 g
Sodium: 631 mg

Top 5 Nutrients

(% DV*)
Calcium: 24 % / 262 mg
Niacin: 72 %
Phosphorus: 46 %
Selenium: 97 %
Vitamin B6: 45 %