The Easiest Chicken Pot Pie

The Easiest Chicken Pot Pie


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Chicken pot pie recipes have been a household favorite for years and years. In the Easiest Chicken Pot Pie, cream of chicken soup, frozen veggies, and a biscuit crust are baked together for a savory 30 minute meal. It's so delicious, you might want it twice a week.


Preparation Time10 min

Cooking Time30 min

Cooking MethodCasserole


  • 1 can (10.75 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 cup milk
  • 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)
  • 1 cup cubed cooked chicken or turkey
  • 1 egg
  • 1 cup biscuit baking mix


  1. Preheat oven to 400 degrees F.

  2. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.

  3. Stir the remaining milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.

  4. Bake for 30 minutes or until the topping is golden brown.

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This is the pot-pie recipe that my Mum has been making for AGES! It is one of our family favourites. Honestly, in the fall we make it a few times a month. It comes together so quickly that you will wonder why this recipe hasn't been in high rotation at your house as well. A tip that my family does is save leftover turkey and chicken at Christmas or Thanksgiving in pre-portioned Ziploc bags. We just throw them in the freezer. It is so easy to just grab one when you want to make a pot-pie and it is already pre-portioned and ready to go. Yum yum yum!

I like how this recipe uses some the things you already have on hand. It makes a wonderful dish to make after you have leftover chicken. I think it would be fun to make these in muffin tins. I want to try spooning some of the biscuit mix into the muffin tray and then some of the chicken and veggies then more of the biscuit.

This recipe looks lovely, it's one I could make and have for a few days...which is always a good recipe to me) I have a vegetable patch so I was wondering if you could use fresh vegetables instead of frozen vegetables? would you recommend pre cooking the fresh vegetables first before popping them in?

This sounds very similar to mine. I don't use milk or egg. I use a can of mixed vegetables undrained. Mix the cooked chicken with the soup and can of mixed vegetables. I use the pie crust that you unroll and put it in a 8x8 inch pan, then put the chicken mixture in and then top with the other roll of pie crust. Cut off excess pie crust and use a fork to mash the edges of the pie crust together. Make four or five slits in the top and put it on a cookie sheet and bake at 375 degrees until golden brown.

This is so easy and delicious! It reminds me of the comfort food I ate growing up. I would visit my cousins often and they had a huge family of 6, so we had lots of hearty casseroles to fill us up. You don't have to have a huge family to enjoy this, though! Take it for your lunch the at work the next day!


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