Ingredients
3 cups cooked chicken, shredded or chopped (rotisserie works well)
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
1 (10.5-ounce) can cream of chicken soup
1 cup chicken broth (low-sodium if possible)
1 cup self-rising flour
1 cup whole milk
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized casserole pan.
Spread the cooked chicken evenly over the bottom of the prepared baking dish. Scatter the frozen mixed vegetables over the chicken in an even layer; no need to thaw them first.
In a medium bowl, whisk together the cream of chicken soup and the chicken broth until smooth. Pour this mixture evenly over the chicken and vegetables, gently tilting the pan if needed to help it settle into the nooks without stirring.
In a separate bowl, whisk together the self-rising flour and the whole milk until you have a smooth, pourable batter. Try not to overmix; a few small lumps are fine.
Slowly pour the flour-and-milk batter over the top of the casserole, covering as much of the surface as possible. Do not stir—this layering is what gives you a creamy base with a biscuit-like top as it bakes.
Place the dish in the preheated oven and bake for 35–45 minutes, or until the top is golden brown and set, and the filling is bubbling around the edges.
Remove from the oven and let the pot pie bake rest for about 10 minutes before serving. This brief rest helps the layers settle and makes it easier to scoop neat portions.
Variations & Tips
Because this recipe is so streamlined, it’s easy to adapt without losing its Southern comfort vibe. If you don’t have self-rising flour, you can make a quick substitute: for each cup of all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. For a richer flavor, stir a tablespoon of melted butter into the flour-and-milk batter, or add a generous pinch of black pepper and dried thyme to the soup mixture before pouring it over the chicken. You can swap in cream of mushroom or cream of celery soup for a slightly earthier or more aromatic profile. For extra vegetables, fold in a handful of sautéed onions or mushrooms with the chicken layer. If you prefer dark meat, use cooked thighs instead of breast for a more traditional Southern-style richness. To stretch the dish for a larger group, serve it over a bed of fluffy white rice or mashed potatoes—very common in the South, where that creamy sauce is never wasted. Finally, if you like a more pronounced crust, bake it in a slightly shallower dish so the topping has more surface area to brown, and brush the top lightly with melted butter during the last 5 minutes of baking for extra color and flavor.