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Easy Weeknight Chicken Pot Pie

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

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

Recipe Notes

Chicken mixture may be prepared a day ahead and refrigerated. Do not bake until ready to serve.

Adapted from Campbell's Soup