Super Simple Chicken Pot Pie
This Super Simple Chicken Pot Pie recipe is the perfect warm weeknight meal for winter. With cream of broccoli soup, refrigerated biscuits, assorted vegetables and delicious cooked chicken in the mix, it's hard to go wrong with a chicken pot pie like this. Sometimes simple is best, and this recipe for chicken pot pie proves that in spades. You don't need tons of fancy spices or seasonings to create a great chicken casserole dish. This back-to-basics recipe has everything you could need and more. One bite will have you convinced of that!
Notes
Variation: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking. Turkey can be substituted for chicken. The vegetables which can be used include carrots, broccoli, potatoes, cauliflower, frozen or fresh.
Cooking Time30 min
Ingredients
- 2 can cream of broccoli soup
- 1 cup milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 4 cup cooked cut-up vegetables
- 2 cup cubed cooked chicken
- 1 can refrigerated flaky biscuits
Instructions
- Preheat oven to 400 degrees F.
- In a 3 quart baking dish, combine the soup, milk, thyme, and pepper.
- Stir in the vegetables and chicken or turkey.
- Bake that at 400 degrees F for 15 minutes or until mixture begins to bubble.
- Meanwhile, cut each biscuit into quarters.
- Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture.
- Bake another 15 minutes or until golden brown.