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Easy Chicken Pot Pie

Easy Chicken Pot Pie

4.47 79

Turn leftover chicken or turkey into the ultimate comfort food 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 pot pie.  If you looking to step it up a notch, try this version with Cheddar cheese: Ultimate Chicken Pot Pie

serves 4 people

Ingredients

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

    egg

  • 1

    cup biscuit baking mix

view nutrition info

How to Make It

Heat the oven to 400°F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet.        . 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). Bake for 20 minutes or until the topping is golden brown.
Step 1

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

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

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

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

Ratings & Reviews

(79)
  • 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!

    Was this helpful?

    (22) (1)
  • 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.

    Was this helpful?

    (9) (1)
  • 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!

    Was this helpful?

    (7) (0)
  • Justin B.

    December 16, 2019

    Basic, simple, a good start

    This is a good start. I like to saute onions, celery and minced garlic then add all that to the filling. This recipe is wife approved!

    Was this helpful?

    (1) (0)
  • ANGie c.

    May 14, 2020

    Didnt like the biscuit crust

    Its not that the crust was BAD, it was just a bit unexpected. The way it absorbed into the pot pie made it dense and it wasnt flaky like I was hoping for. My fiance and I agreed it was almost like a cornbread texture. Maybe too eggy. I dont know if it was just the brand I used? I used Zatarains biscuit mix. Either way we still enjoyed it. Its a very simple and quick recipe. I would just go with the traditional pie crust next time. Everything else was great. Next time I think I will also add some cream of potato. You dont HAVE to add seasoning for this to taste good but Im sure it would be better with!

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    (0) (0)

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