Comforting Chicken Pot Pie

Paula Todora


This is my all-time favorite and easiest chicken recipe for my family, and they LOVE it! My grandmother, who is no longer with us, made it for me and my family when she lived with us back in the 60s and 70s-talk about tried and tried and TRUE!

It's so easy-canned soup, canned veggies, you can even use canned chicken, but I tend to boil chicken and dice it for mine.

The topping is the easiest, made with biscuit topping, and you can even make it easier by using canned biscuits!

It's versatile to use any meat, vegetable or topping that you may have left over, and a good veggie-sneaker!

★★★★★ 1 vote
30 Min
25 Min


4 medium
boneless, skinless chicken breasts
1 Tbsp
chicken bouillon granules
10 3/4 oz
can cream of chicken soup, undiluted
15 oz
can mixed vegetables, drained
1/4 tsp
black pepper
1/4 tsp
onion powder
1/8 tsp
dried thyme, crushed in palm of hand
1 c
biscuit mix
1/2 c
1 large


1Preheat oven to 400 degrees and spray a 9" pie plate with nonstick spray.
2Boil chicken breasts in water, adding bouillon granules to water.
3Chop chicken into 1" cubes and add 1/4 c. of the water to the chicken in a large bowl.
4To the chicken, add soup vegetables and seasonings; Stir
5Pour mixture into prepared pie plate.
6In a medium bowl, mix biscuit mix with milk and egg; Whisk until smooth.
7Pour topping mixture over chicken mixture.
8Bake in the 400 degree preheated oven for 25 minutes, or just until top is set and golden. Serve warm!

About this Recipe

Course/Dish: Chicken, Pies, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #easy