Weeknight Chicken Pot Pie Recipe

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This chicken pot pie is one of my favorite go-to recipes!

I’ve been wanting to share this delicious recipe for Weeknight Chicken Pot Pie with you for a long time!

When I’ve been out of the house all day, the last thing I want to do is to come in and spend a lot of time preparing supper.  It’s a snap to prepare and is sooo yummy.  It’s comfort food at its finest plus its fool proof.

Chicken pot pies in a white ramekin.

The chicken pot pie is assembled from pre-packaged foods, like canned chicken, canned vegetables and canned soup.  No need to spend time fixing anything from scratch.  Mix it up and add any vegetables that you like!

 It’s really a meal in one, but we love to add a simple salad or some fruit.

Easy weeknight chicken pot pie recipe with a fork scooping out a bite.

Easy Weeknight Chicken Pot Pie

Did you make this recipe? Leave a review!

Servings 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
An easy and delicious chicken pot pie recipe that is perfect at the end of a long day. Comfort food at its finest!
Author Suzy Handgraaf

Ingredients

  • 1 - 10.75 oz can condensed cream of celery soup
  • 1 - 10.75 oz can condensed cream of potato soup
  • 1 cup milk
  • 1/4 tsp. dried thyme leaves crushed
  • 1/4 tsp. ground black pepper
  • 1 - 14.5 oz can sliced carrots drained
  • 1 - 14.5 oz can cut green beans drained
  • 2 - 12.5 oz cans white premium chunk chicken breast drained
  • 1 - appox. 10 oz can buttermilk biscuits

Instructions

  • Preheat oven to 400 degrees fahrenheit.
  • Place chicken into a bowl and break the chunks up with a fork.
  • Add soups, milk, thyme, black pepper and vegetables.
  • Mix thoroughly.
  • Place into a 3 quart shallow baking dish.
  • Bake at 400F for 15 minutes. Remove from oven and stir.
  • Cut each biscuit into quarters.
  • Arrange cut biscuits over chicken mixture.
  • Return to oven and bake 15 minutes or until biscuits are golden.

Notes

Chicken mixture may be prepared a day ahead and refrigerated. Do not bake until ready to serve.
Adapted from Campbell's Soup

DISCLAIMER: I am not a Nutritionist. I rely on information from third parties to provide all nutritional information, which can vary depending upon brands of products used.
Tried this recipe?Mention @worthingcourtblog or tag #worthingcourtblog!

Even though this is a quick and easy recipe, I love to serve it when company comes for supper.  It can be easily divided up into multiple small casserole dishes.  I think that serving such a “homey” dish, makes my guests feel all the more welcome. Everyone loves home cooking!

The baked pot pies in white dishes.

 What’s your favorite comfort food?

IF YOU’RE LOOKING FOR QUICK & EASY WEEKNIGHT DINNERS, PIN IT FOR LATER!

Fast & Easy Chicken Pot Pie poster.

You might like these main dish recipes too.

 

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59 Comments

  1. Perfect comforts food! I love chicken pot pie. I am starting a linky party in a couple of weeks called Tasty Tuesday and would love if you could join with a recipe link. I will blog about the date it starts soon.

  2. This looks delicious, Suzy. When can I come for dinner? Seriously!

    I’ve never thought to make pot pie with canned biscuits, but what a great shortcut. And those individual serving dishes look awesome. Wonderful food styling.

  3. I love chicken pot pies but have never really tried making them. This recipe seem simple enough. This is definitely comfort food. Stopping by from the SITS girls linky!

  4. My mom always made her chicken pot pie topped with biscuits – so delicious and satisfying! She also used canned chicken and her home canned veggies. Comfort food at it’s best!!

  5. Experiencing our first frost of the season. A perfect time for this quick and easy recipe. Will be digging out the individual ramekins!

  6. I’m a ‘from scratch’ kind of cook but it is always good to have a few shortcut recipes in the rotation for busy nights! Thanks!

  7. Sounds like a great recipe…simple! I’m assuming that if you are using the individual ramekins, you simply divide the recipe in fourths. But, does the baking time stay the same for the first bake? The one without biscuits. Can not wait to try this. 😉

    1. Ha! That’s a great question, Donnamae! You prepare the whole recipe and then divide that into fourths. The main thing with the first bake is to get the ingredients good and heated through. I can’t tell you exactly how long to bake when it has been divided into fourths though – maybe 8-10 minutes??? I think you’d have to try it and see how long it takes.

  8. This does look easy and delicious. I’m thinking there are ways to cut the recipe in half and make it just for 2 – maybe 1 can of soup & chicken and a bag of frozen mixed vegetables, etc. Thanks – will give it a try!

  9. Oooo, easy and yummy! Looking forward to trying this for my family! I think one of my favorite dishes is Chicken Devan (and it’s even low carb)!

  10. Thanks for sharing this recipe. I don’t usually cook very often because my children are all grown up with families of their own but this sounds so good, I’m think I’m going to try it. Chicken pot pie is one of my favorite things to eat and I really like the idea of serving it in individual dishes.

  11. I can’t wait to try your easy pot pie recipe. I have one I love, but it is very labor intensive, which isn’t good on a weeknight. Thanks for sharing!

  12. Thank you for your recipes! I have tried the chicken pot pie and it was wonderful! Will be trying the others as well!

  13. Gonna try this, but maybe with rotisserie or boiled chicken rather than canned. Do you think it would be ok to use frozen (thawed) veggies instead of canned? Pinned to try!

    1. Hi Linda. Yes, I absolutely think it would be fine to use frozen veggies in place of canned ones. I’m not sure if they’d need to be thawed or cooked a little bit first though, since this doesn’t bake in the oven all that long.

  14. These look really nice just wondering what a can of buttermilk biscuits are in the UK? Ready roll pastry?

    1. Oh my goodness, Lisa – I honestly don’t know! I did some searching on Google and found people mentioning making their own or else using ready-made refrigerator pastry (as long as it isn’t sweet). I’m sorry that I couldn’t be of more help.