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Easy Chicken Pot Pie

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

Face it, everyone loves pot pie, and you can make this Easy Chicken Pot Pie with 6 ingredients in 30 minutes.  How is this so easy?  The cream of chicken soup.  Mixed with milk, it melts into a savory, creamy gravy that coats the chicken and veggies for a rich, comforting filling.  This homey Easy Chicken Pot Pie has a fluffy biscuit crust (make it in an oven-proof skillet for insta-worthy presentation) but you can also try this version with pie crust and 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 or Condensed Unsalted 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

    • If preparing using Unsalted Cream of Chicken you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • 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.  Season the mixture with salt and pepper.

  • 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.


Sort By:
  • 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.