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Easy Chicken Pot Pie

Easy Chicken Pot Pie

4.47 74

Turn leftover chicken or turkey into the ultimate comfort food recipe in just 30 minutes. Our cream of chicken soup makes a rich and creamy sauce and the biscuit mix topping makes it easier than ever to whip up this chicken pot pie. If you looking to step it up a notch, try this version with Cheddar cheese: Ultimate Chicken Pot Pie

serves 4 people


cost per recipe: $5.14

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    cup reduced fat (2%) milk

  • 1

    package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)

  • 1

    cup cubed cooked chicken or turkey

  • 1


  • 1

    cup biscuit baking mix

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.

Step 2

Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).

Step 3

Bake for 20 minutes or until the topping is golden brown.

Recipe Tips

  • For a drop biscuit topping, reduce the milk in the batter to 1/4 cup.  Drop the batter by spoonfuls over the chicken mixture, then bake as directed.
  • You can substitute reduced fat all-purpose baking mix for the biscuit baking mix.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

  • Melissa W.

    January 27, 2016

    Husband approved!

    This recipe was great, but I did make a couple changes. I added 1/4 cup diced shallots, a 4 oz can of mushrooms, and used two frozen pie crusts instead of biscuit mix (one for the top and one for the bottom). I popped the bottom crust in the oven for 10 minutes before filling so it wouldn't get mushy. I brushed the top crust with melted butter before baking the pie. Fantastic!

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    (14) (0)
  • mary p.

    June 8, 2017

    Fast and delicious

    I am neither a pot pie lover or a biscuit lover, but I had seconds on this. I did make some additions though. I sauted some chopped onion,celery and a couple potatoes to add into the vegetables. I thought I made a mistake with the biscuit crust. It was rather runny, not firm like I expected it to be. However, the batter ran into the pie and baked up nicely. This is a fantastic recipe. Not a plain pie crust, but a flaky biscuit topping it off. I think next time I might try sprinkling a little cheddar cheese between the veggie and biscuit layers.

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    (4) (0)
  • carolann914

    December 6, 2008

    Easy Chicken Pot Pie

    This was so easy to make it was ridiculous. It was tasty and I only had to wash one bowl and the pie plate. Now THAT'S dinner!

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    (2) (0)
  • Randall S.

    February 17, 2019

    Love this recipe

    I'm not a vegetable person, so I just use a can of corn and diced potatoes. Mm! Mm! Good!!

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    (0) (0)
  • Jamie L.

    February 10, 2019

    Easy and fast

    I have returned to some more traditional cooking for comfort and ease to make 4 servings for us and eating leftovers the next day. I am pleased with this one to see how low in calories and yet balanced and satisfying this is. Making this again!!

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    (0) (0)

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