Delicious and simple. the restaurant’s flavor exactly.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pot pie |
Ingredients
- 3 tablespoons butter, melted, divided
- 1 (16 ounce) package frozen mixed vegetables
- 1 (5 ounce) can chicken chunks, drained
- 2 (10.5 ounce) cans condensed cream of chicken soup
- ½ cup reduced-fat milk
- salt and pepper to taste
- 1 (10 ounce) can refrigerated flaky layer biscuits
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 9-inch deep-dish pie pan with 1 tablespoon melted butter.
- Combine mixed vegetables and chicken in a saucepan over medium heat; cook until vegetables are tender, 5 to 7 minutes. Fold in condensed soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Season with salt and pepper; bring to a boil.
- Remove from the heat and spread mixture into the bottom of the prepared pie pan. Separate biscuits into layers and place gently on top of chicken-vegetable mixture. Drizzle remaining 2 tablespoons melted butter over biscuits.
- Bake in the preheated oven until golden brown, about 15 minutes.
- Remove from the oven and let stand for 15 minutes before serving.
- You can use whole milk if preferred.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 990 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, with no need for a more complicated recipe
Quick. Easy. Crowd pleasing.
I used unsated Cream of Chicken. It tasted bland, however, it was the biscuits that helped to make it better.
So easy and really good. I try not to substitute anything, first time through a recipe. However, I didn’t have biscuits, so used puff pastry. A different recipe I’d read had put slices of swiss cheese on the bottom of the pie plate so did that too. Everything else was the same. This is a keeper. It’s quick to make and one of my husband’s favorite food.
This was a hit and super easy to make. Not sure if I will go back to traditional pot pie again!!
Awesome and super easy Definite family favorite
Was really yummy!!! I added an extra can of chicken and some garlic powder. I cooked half the biscuits for ten minutes first then added the chicken pot pie filling, then the rest of the biscuits on top. I used one can of cream of chicken soup and one cream of potato. And a can of mixed vegetables. This is definitely going into our weekly rotation. Nobody would guess this was all made with canned ingredients!!
My family really likes this recipe. I did tweak it by doubling the amount of chicken used and it was a huge hit with them.
Fast, easy and sooo yummy!! Followed the advice to make butter/flour/broth roux. I used vege broth & added thyme & celery seeds. Added frozen peas & carrots and entire package of frozen, pre-cooked, chicken breast. For biscuit, used hawaiian king bread. Dinner within an hour!!
I had cooked a whole chicken and was looking for another dinner to make with the left overs. This was perfect. I only had a can of cream of chicken and cream of mushroom soup but that worked perfectly. I added a can of white corn and some frozen peas. Came out great. I love a good, simple, quick recipe. This fits the bill!
Used 9×13 casserole dish, added precooked egg noodles, a splash more milk, flattened the biscuits to cover top. Oh yeah added twice the meat (leftover rotisserie chicken). Only thing I’d change is brush biscuits with butter midway through the baking time. Everyone loved, even my extremely picky stepson.
It came out great. We both loved it.
Extremely easy recipe and very delicious. Ready in 30-45 minutes. Once it cools its gone fast!
This might be the perfect pot pie recipe if you’re not interested in wasting an entire day for a simple dish. I made mini pot pies and they turned out beautifully with the exact same baking instructions. The only “changes” I made to the recipe were adding a good 4-5 tbs of poultry seasoning, 2tbs red pepper flakes and 2tsp nutmeg. The outcome was a perfectly seasoned dish (not overtly spicy, but not bland like most recipes). Another change was using homemade pie crust instead of biscuits, and it turned out quite tasty but I’m sure biscuits would have worked out well too (but I prefer the harder texture). And finally, I ended up adding at least a cup more water to thin out the filling and let it bubble for about 15 min (helped soften up the ingredients) This is honestly the best pot pie I or anyone in my family has ever had, and I’ve already had requests to make it again even though it’s not even finished!
So simple and yet so flavorful!!!!
Super good. So easy to make and it is delicious!!
Made this pretty much per the recipe and it was very tasty. I used a 12.5 oz can of chicken as that is what I had in my pantry but also 5 oz did not seem very much. I topped with puff pastry in place of biscuits and baked about 20 minutes at 420°. It was very good and will make again. Thank you for posting this recipe.
Perfect for a quick but delicious dinner!! I used all the ingredients (had peas instead of mixed vegetables), and I didn’t have refrigerated biscuits for I made Jiffy Mix biscuits (2 cups mix, a little under 2/3 cup milk). I put the Jiffy Mix biscuits in little drops all over the pot pie mixture. It browned beautifully, and tasted amazing. My family ate the whole dish and kept asking for seconds, especially the biscuit topping. I’m going to keep for nights we need a quick, easy dinner.
I didn’t have all the ingredients on the list so I tweaked it a bit with what I had…. I used mushroom soup instead of the cream of chicken and added some powder chicken soup base to it then covered it with a frozen pie crust but I would definitely wait till I bought some frozen biscuits the next time as YES I would make it again.
I made the recipe as shown except I used leftover rotisserie chicken in place of the canned chicken. The taste was great but the veggies were a little too firm and the biscuits burned on top while still remaining too doughy on the bottom. I had to peel off the top layer of the biscuits and cook a couple of extra minutes. Next time I will boil the vegetables a few minutes first to soften them a bit and I will lower the oven temp to 350 or 375. Hopefully that will cook the biscuits through without burning the tops.
This recipe was a huge hit… even with the finicky eaters in our house! I only made one change to the original recipe… I used one 12.5 oz can of chicken instead of one 5 oz can. I will definitely make this recipe again, maybe with some suggestions from other reviews.