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Chicken Potpie Bread

Updated on February 4, 2014

Chicken Potpie Bread

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Chicken Potpie Bread

The other day I had some leftover chicken. The kids were asking what was for dinner - it was going to be a crazy night with people going all over. I needed to make something EVERYONE would like and be able to eat at all different times.

So, I got creative. This started out as chicken potpies in muffin cups, but I didn't want to spoon everything into the cups and then wash the tins. I just didn't have the time. And, I have one little one who chooses not to like potpies (not sure what to do with that kid!)

I created a quick, warm, and tasty Potpie Bread that can be used as dinner, snack, and an appetizer! Wow! I felt as if I had accomplished a lot in one day!


Cook Time

Prep time: 15 min
Cook time: 1 hour 5 min
Ready in: 1 hour 20 min
Yields: One Loaf


  • 1 cup diced cooked chicken
  • 1 cup cream of celery soup, (or any other cream soup)
  • 1 cup shredded cheese
  • 1/4 cup diced celery and onions, (or any other veggie you have on hand)
  • 2 cups Bisquik Baking mix
  • 3/4 cup milk
  • 1/4 cup shredded cheese
  1. Dice up cooked chicken and place in a bowl.
  2. Add cream soup and any veggies you would like (or are leftover in your fridge).
  3. Add shredded cheese. Mix up.
  4. Add Bisquik mix and milk. Mix until incorporated well.
  5. Spray bread pan with spray oil or grease with butter or olive oil. Place mix in pan.
  6. Bake at 350 degrees for about an hour (more or less depending on your oven.)
  7. About 10 minutes before pulling out of oven, top with shredded cheese of your choice.


  • Add French's French Onions into the batter in place of real onions. Makes it super yummy!
  • Add 3 TBSP BBQ sauce into the batter for an amped up bread.
  • Add 3 TBSP hot sauce in place of some of the milk in preparation. When cooled, cut up bread into cubes and serve with bleu cheese dressing as a Buffalo Chicken Appetizer.
  • Toast cooled bread the next morning for a quick breakfast. Top with apple butter or cranberry jelly. If you put warm butter on it, I won't tell!!
  • Cut up stale bread into croutons for a Caesar Salad.
  • Use as sandwich bread for a Thanksgiving meal outside of November (use mashed potatoes, cranberries, stuffing, etc...).
  • Cut bread into slices and then into sticks. Warm in oven for 10 minutes at 350 degrees for some warm breadsticks. Dip into gravy or ranch dressing.
  • Serve like meatloaf with ketchup, mustard, cranberry mustard (one of our favorites!), cheese sauce, ranch dressing, cranberry sauce, etc....
  • Sub any veggie and any cream soup you want to come up with the flavor you want! Super easy!

© 2014 lilyofthevalley17


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