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Easy Chicken Pot Pie

  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 361 1 serving

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


cost per recipe: $5.14

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


  • 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.
  • 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.


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  • Husband approved!

    Melissa W.
    January 27, 2016

    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!

  • Fast and delicious

    mary p.
    June 8, 2017

    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.

  • Easy Chicken Pot Pie

    December 6, 2008

    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!

  • Basic, simple, a good start

    Justin B.
    December 16, 2019

    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!

  • Very tasty

    Sergio S.
    August 24, 2020

    One of the best pot pie I've tried in years, thank you!

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    Campbell's Pinterest
    Calories 361
    Total Fat 12 g
    Sat. Fat 3.6 g
    Trans Fat 0 g
    Cholesterol 87 mg
    Sodium 944 mg
    Total Carb 40 g
    Dietary Fiber 4 g
    Sugar 4 g
    Added Sugars 0 g
    Protein 20 g
    Vitamin D 5 %DV
    Calcium 12 %DV
    Iron 15 %DV
    Potassium 9 %DV
    Calories 283
    Total Fat 7 g
    Sat. Fat 2.4 g
    Trans Fat 0 g
    Cholesterol 81 mg
    Sodium 421 mg
    Total Carb 34 g
    Dietary Fiber 4 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 19 g
    Vitamin D 5 %DV
    Calcium 15 %DV
    Iron 14 %DV
    Potassium 9 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.