a peek inside the fishbowl

28 Jan, 2014

Savory “upside down” chicken pot pie recipe

Posted by andrea tomkins in: Recipes and Food

I’ve had this recipe kicking around for years – written longhand on a sheet of paper. So long, in fact, that I decided I needed to get it down in a digital format to avoid catastrophe. And THEN I thought, hey, why not share it here too? There’s no photo, because it doesn’t look pretty and I don’t want to frighten anyone.

This chicken pie is laughably easy to make, and the crust, well, that’s the best part. This is the perfect chicken pot pie recipe for crust-averse folks like myself. There’s no kneading, chilling, rolling, or messing it up. AND, you can put the crust mixture on the bottom of the pie or spread it over top. (Which is my preference by the way.) And although I don’t normally promote recipes that use canned soup, I am making an exception in this case. Another great thing about it is that it helps clear out ye ol’ veggie drawer. Win win!

For the crust, you will need:

1 cup sour cream
1/2 cup butter
1 egg
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage

For the filling you will need:

1/2 each of chopped carrots, mushrooms, celery, red pepper, onion (but really, use what you like!)
2 tablespoons butter
2 cups cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
1/2 cup grated cheddar cheese (optional)

Preheat oven to 400F.

First, the crust. In a mixing bowl, combine the sour cream, butter, and egg. Add the flour, baking powder, salt, and sage. Mix well. It will be alarmingly sticky. Do not panic.

Grab an ungreased 10″ pie plate and choose your own adventure. You can spread the crust mixture evenly over the bottom and up the sides of the pie plate OR wait a bit and spread it over the top once your chicken mixture is ready to go.

For the filling, sautée the veggies in butter over medium heat until they’re straddling the border of crisp/tender. Add the cooked chicken and the soup, mix well. If the mixture is a little thick, thin with a bit of water. Spoon it all into the pie plate.

If you’ve opted to leave the crust for the top, add that now. I use a soup spoon and drop it in big gobs over the surface. Do not worry about the wallpaper paste-like texture, we’re not Martha, and we’re ok with that and IT WILL TASTE JUST FINE.

Sprinkle with cheese, if using, and bake for 30-35 minutes until the top is lightly browned. Let stand for 10 minutes before serving.

That’s it!


2 Responses to "Savory “upside down” chicken pot pie recipe"

1 | Javamom

January 28th, 2014 at 1:44 pm


Well I’m sorry but I would like to see a picture. :) Sounds delish, and I’m not a crust/baking/dough kinda gal either.

2 | Mary @ Parenthood

January 30th, 2014 at 11:14 pm


I can’t eat canned cream of anything soups, so I always make my own (see http://onceamonthmeals.com/homemade-cream-of-something-soup/ for a recipe, though I confess I often wing it)

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  • andrea tomkins: Lisa, I just LOVE the idea of cheeseburgers for breakfast. Sounds like the perfect hot meal, especially for growing kids!
  • andrea tomkins: The amount of sugar in grocery store products is positively astounding. Caesar salad dressing! Pita crisps! Ketchup! Battered fish! I wish I had a bet
  • Amy: I've recently been diagnosed with gestational diabetes, it's made me take a lot harder look at all the sugar in my diet. Even though I was trying to
  • Lisa from Iroqouis: I have no problem with ribs for breakfast. I love leftovers in the morning. No fuss no muss. Isn't that what leftover Chinese food and pizza is for
  • andrea tomkins: Food traditions are so interesting! I could continue to eat like this, but meat is my stumbling block. I would prefer to eat less of it, not more. I c
  • Claudette: I also prefer veg to fruit in the morning. The other day I was watching an episode of a cattle farmer and they don't eat anything until 10:30 am s
  • Misty Pratt: I read that NYT article (the one about reducing your sugar?) and went to check a few things in our cupboards. I was happy to see the Farm Boy pita cra

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My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark and our two daughters Emma (18) and Sarah (16). I am the managing editor of our community newspaper, the Kitchissippi Times. I am a longtime Ottawa blogger, and I've occupied this little corner of the WWW since 1999... which makes me either a total dinosaur or a veteran, I'm not sure which! The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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