Easy Chicken Pot Pie

I never used to be a fan of chicken pot pie growing up. I think it was the soggy bread (food textures and I have an interesting relationship haha). However, I found this recipe last year and have made it a couple times. It’s restored my love for pot pie so I figured I would share it with you!

Also, my kids actually eat it and as you know, if my kids will eat it, it’s a keeper!

Chicken Pot Pie Recipe


  • 1 can of biscuits
  • 2 cooked chicken breasts, shredded. (I cook mine in the crockpot all day for juicier/easy shredded chicken)
  • 1 bag of frozen mixed veggies
  • 2 cans of Cream of chicken soup (or whip up your own- recipe below)
  • 2-3 tbsps butter, melted


  1. Preheat oven to 375 degrees.
  2. Pre-bake biscuits for about 8 minutes.
  3. Thaw frozen veggies in some butter over med-high heat. Then add shredded chicken and soup mixture. Stir.
  4. Pour the mix into a 9×13 baking dish.
  5. Place half-cooked biscuits on top of pie mixture (baked side down).
  6. Bake for 10-12 minutes (or until biscuits are golden brown)
  7. Remove and let cool before serving.

Homemade Cream of Chicken Soup Recipe

Ingredients for equivalent of 2 cans:

  • 2 tbsp flour
  • 6 tbsp butter
  • 1 cup chicken broth
  • 1 cup milk
  • Salt and pepper to taste


  1. Melt butter over med-high heat and whisk in flour.
  2. Once smooth, whisk in chicken broth and milk and bring to a low boil.
  3. Keep whisking until mixture is thickened. Add salt and pepper to taste.

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