Pot Pie 2 Ways

A pot pie is my number one comfort food.  I love me a good pot pie for supper…especially on a cold winter night.  Today, I’m sharing with you my classic pot pie recipe and my Tex-Mex version…one method mixed and matched two different ways.
On this cold night, take a few minutes to make a pot pie for your family too.  Simple, delicious, quick and perfect for supper.
Both recipes serve four adults.

Classic Chicken Pot Pie
Shopping List
1 tablespoon butter
1 pound chopped, cooked chicken (click here to see how I get my chicken)
2 cups frozen vegetable medley (mine had corn, carrots, peas and Lima beans in it)
1 can cream of chicken soup
1 cup milk
1 can biscuits (I used Grands)
Salt and Pepper (S&P)
Preheat the oven to 425 degrees.
Melt butter in an oven safe skillet over medium-high heat (see below if you don’t have an oven safe skillet).  Add in your cooked chicken, frozen veggies, soup and milk with a generous amount of S&P.  Heat through about 5 minutes.
Top mixture with your biscuits and pop in the oven.  Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.
Remove from oven and serve.
The bottom of the biscuits will not brown up but stay soft.  Enjoy!
Tex-Mex Chicken Pot Pie
Shopping List
1 pound chopped, cooked chicken (click here to see my perfect chicken)
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
1 (10 oz) can Rotel tomatoes (do not drain)
1 (6 oz) can tomato paste
1 tablespoon chili powder
1 cup chicken stock
1 cup frozen corn
1 can biscuits (I used Grands)
Salt and Pepper (S&P)
1 cup shredded Cheddar Cheese
Preheat the oven to 425 degrees.
Lightly spray an 8×8 baking dish with cooking spray, set aside.
 In a large skillet, combine the cooked chicken, onion, bell pepper, jalapeno, Rotel, tomato paste, chili powder, stock and corn over medium-high heat.  Add in a pinch of salt and pepper and bring to simmer for about five minutes.
After simmering, pour the chicken mixture into your prepared baking dish.  Remove your biscuits from the can and lay them across the top of your chicken mixture in the baking dish.  Sprinkle a little cheese down over the tops of each biscuit.
 Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.  The underside of the biscuits will not brown up just the tops.
Remove from oven and serve.
No matter which way you make it, your family will love it!
Enjoy!
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  • Megan January 22, 2015 at 11:52 am

    Pot Pie is one of my all time favorites..I can make myself sick on it at times!! I can't wait to try the tex mex version! Looks super good! Thanks for sharing!

  • Haley Southey January 22, 2015 at 12:15 pm

    I crave this comfort food 24/7. So excited to whip this up!

  • Mandi Moore January 22, 2015 at 12:43 pm

    Great recipe and so easy! Can't wait to try!

  • Paula January 22, 2015 at 12:44 pm

    Tex Mex kind sounds fabulous! I need to try that!

  • TorontoSAM January 22, 2015 at 1:31 pm

    I love all of these tex-mex options. Before I started reading your blog we ate Mexican food (and I mean boring tacos – ground beef, cheese, tomatoes, lettuce, salsa, sour cream if we were being fancy) maybe four times a year. Now a tex-mex meal is made at least once a week. I love it!
    Sarah – http://www.TorontoSAM.ca

  • Megan Taylor Schmitz January 24, 2015 at 6:59 pm

    What sort of oven safe skillet so you use?

  • Mix and Match Mama January 24, 2015 at 10:35 pm

    I typically use a cast iron skillet. Rachael Ray's skillets are oven safe up to 350 degrees, so I use her skillets too. Enjoy!

  • Anonymous January 28, 2015 at 5:09 am

    I made this last night, it was SO GOOD!! We usually have leftovers but not with this dish. It was so easy I kind of felt like I was cheating. Thanks for the recipe!