Chicken pot pie is a classic comfort food that is simple to make and perfect for chilly nights. This easy chicken pot pie recipe comes together with just 5 basic ingredients – chicken, frozen mixed vegetables, cream of chicken soup, biscuit baking mix, and milk. In under an hour, you can have a hearty and delicious chicken pot pie meal on the table.
Chicken is the star ingredient and provides plenty of protein. Boneless, skinless chicken breasts or thighs work well, simply dice them into bite-sized pieces. Feel free to use leftovers or rotisserie chicken to save even more time.
The vegetables add color, texture, and nutrients. A combination of peas, carrots, corn, and green beans is classic, but you can use whatever frozen mixed veggies you have on hand.
Cream of chicken soup acts as the sauce, adding creamy flavor and binding everything together. Make sure to use condensed soup, not pre-diluted.
Biscuit baking mix makes an easy and flaky topping. Mix it with milk just as the package directs to form a simple dough.
Lastly, milk adds moisture to the biscuit dough for a light, tender texture. Any type of milk will work well.
Assemble and Bake
Preheat oven to 400°F. Cook chicken until no longer pink and set aside. In a mixing bowl combine soup, vegetables, chicken, and any seasonings until well mixed. Pour into a 9-inch pie pan or casserole dish. Prepare biscuit dough as directed and drop spoonfuls to cover the top of the chicken mixture. Bake for 18-22 minutes until biscuits are puffed and golden brown. Allow to cool for 5 minutes before serving.
For added flavor consider stir in a dash or two of dried thyme, rosemary, parsley, or other herbs into the filling. You can also sprinkle the top of the unbaked pie with cheeses like parmesan, cheddar, or Swiss.
Make it a Meal
While chicken pot pie is hearty enough to be a meal on its own, it also pairs nicely with simple sides like a fresh salad or veggie. For a fun variation, serve individual chicken pot pies in large ramekins for single-serving ease.
Storage and Freezing
Chicken pot pie stores well in the refrigerator for up to 3 days. Reheat individual portions in the microwave or full pies in the oven until warmed through. You can also assemble pies in disposable pie pans and freeze them unbaked up to 3 months. When ready to eat preheat oven to 375°F and bake frozen pot pie 45-60 minutes until hot and bubbly.
Chicken pot pie is a wholemeal in one dish. This streamlined 5 ingredient recipe comes together quickly with pantry staples. Homemade chicken pot pie never disappoints!
