Easy Chicken Pot Pie

Why make this recipe

Easy Chicken Pot Pie is a comforting dish that brings warmth and satisfaction. It’s perfect for busy weeknights when you want something hearty without spending too much time in the kitchen. This recipe is simple, quick, and uses ingredients you probably already have at home. Plus, it’s a great way to use up leftover chicken or vegetables.

How to make Easy Chicken Pot Pie

Making Easy Chicken Pot Pie is a straightforward process. Just toss everything in the slow cooker, and let it do the work while you go about your day. Here’s how to make it.

Ingredients:

• 1 lb chicken breast, diced
• 1 cup frozen mixed vegetables
• 1 can cream of chicken soup
• 1 cup biscuit mix
• 1/2 cup milk
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions:

1. In a slow cooker, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir to mix well.
2. In a separate bowl, combine the biscuit mix and milk until just mixed.
3. Drop spoonfuls of the biscuit mixture over the chicken and vegetable mixture in the slow cooker.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the biscuits are fluffy.
5. Serve hot and enjoy!

How to serve Easy Chicken Pot Pie

Serve Easy Chicken Pot Pie in bowls, making sure everyone gets a portion of the chicken and fluffy biscuits. It pairs well with a side salad or some crusty bread if you want to add a little extra. Enjoy it warm for the best flavor!

How to store Easy Chicken Pot Pie

To store Easy Chicken Pot Pie, let it cool completely before transferring it to an airtight container. Place it in the refrigerator if you plan to eat it within a few days. It can also be frozen for up to three months. Just thaw in the refrigerator before reheating.

Tips to make Easy Chicken Pot Pie

• Use rotisserie chicken for an even quicker meal.
• Add your favorite herbs like thyme or rosemary for more flavor.
• Feel free to switch out the mixed vegetables for whatever you have on hand, such as peas, corn, or carrots.

Variation

For a creamy twist, you can add a cup of sour cream or cream cheese to the chicken mixture. This will make the sauce even richer and more delicious.

FAQs

Can I use other meats instead of chicken?
Yes! You can substitute chicken with cooked turkey or even beef.

Can I make this on the stovetop?
Yes, you can make this in a pot on the stovetop. Just cook the chicken and veggies first, then add the soup and biscuit mixture at the end.

What if I don’t have biscuit mix?
If you don’t have biscuit mix, you can make your own with flour, baking powder, and some butter.

Easy Chicken Pot Pie

A comforting and simple dish perfect for busy weeknights, using leftover chicken and mixed vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, diced Use rotisserie chicken for a quicker meal.
• 1 cup frozen mixed vegetables Substitute with your favorite vegetables.
• 1 can cream of chicken soup
• 1 cup biscuit mix Can be homemade if not available.
• 1/2 cup milk
• to taste Salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Method

 

Preparation

1. In a slow cooker, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir to mix well.
2. In a separate bowl, combine the biscuit mix and milk until just mixed.
3. Drop spoonfuls of the biscuit mixture over the chicken and vegetable mixture in the slow cooker.

Cooking

1. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the biscuits are fluffy.

Serving

1. Serve hot in bowls, ensuring everyone gets a portion of chicken and fluffy biscuits.

Notes

This dish pairs well with a side salad or crusty bread. Store any leftovers in an airtight container in the refrigerator for a few days, or freeze for up to three months.