Super Simple Shortcut Chicken Pot Pie 🥧🍗

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Serves: 6
Prep Time: 10 minutes
Cook Time: 30-32 minutes

Ingredients

  • Protein:
    • 1 can (10 oz) chicken (or 1½ cups leftover rotisserie chicken, shredded)
  • Vegetables:
    • 1 bag (28 oz) frozen mixed vegetables (or 2 cans, 14 oz each, drained)
  • Sauce:
    • 2 cans cream of chicken soup
  • Spices:
    • ½ tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp dried thyme
    • ½ tsp dried rosemary
    • Salt to taste
  • Topping:
    • 1 can (10-count) Great Value buttermilk biscuits
    • Additional pepper, rosemary, and thyme for garnish

Instructions

Step 1: Prep the Filling

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, combine the chicken, mixed vegetables, cream of chicken soup, black pepper, garlic powder, onion powder, thyme, rosemary, and salt. Mix until well combined.

Step 2: Assemble the Pot Pie

  1. Spray a 9-inch oval or similarly sized casserole dish with non-stick cooking spray.
  2. Pour the chicken and vegetable mixture evenly into the prepared dish.

Step 3: Prepare the Biscuit Topping

  1. Open the biscuit can and cut each biscuit into quarters.
  2. Arrange the biscuit pieces over the top of the pot pie filling.
  3. Sprinkle the top with a dash of pepper, rosemary, and thyme for extra flavor.

Step 4: Bake

  1. Place the casserole dish in the preheated oven and bake for 30 minutes or until the filling is bubbly and the biscuits are golden.
  2. For a crispier biscuit topping, switch the oven to broil and cook for an additional 1-2 minutes. Keep a close eye to prevent burning.

Step 5: Serve and Enjoy

  • Remove the pot pie from the oven and let it cool for 5 minutes before serving.
  • The biscuits will be crisp on the outside and fluffy on the inside, creating a perfect complement to the creamy filling.

Tips & Variations

  • Vegetables: Frozen vegetables yield a fresher taste, but canned can work in a pinch. If using fresh veggies, sauté them slightly before mixing.
  • Spices: Add a pinch of paprika or cayenne for a slight kick.
  • Chicken: Swap canned chicken for leftover turkey or cooked shredded chicken breast.

This recipe is perfect for busy weeknights or when you need a comforting meal without the hassle. ❤️ Enjoy!

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