Love & Best Dishes: Quick and Easy Chicken Pot Pie Recipe

Ingredients

• 2 cans Cream of Chicken Soup (10.5‑oz cans)
• 1 cup Sour Cream
• 0.5 teaspoon Parsley (Dried or fresh, finely chopped)
• 0.25 teaspoon Garlic Powder
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper (Freshly ground if possible)
• 1 cup Milk (Divided: ½ cup for filling, ½ cup for biscuit batter)
• 12 oz Frozen Mixed Vegetables (Corn, peas, and green beans; thaw before using)
• 3 cups Cooked Chicken (Shredded or chunked; rotisserie chicken works well)
• 1.5 cups Biscuit Baking Mix (Paula Deen biscuit mix or any self‑rising biscuit mix)
• 0.5 cup Sharp Cheese (Shredded sharp cheddar)
• 0.5 cup Buttermilk (Used to thin biscuit batter)
• 1 spray Olive Oil Spray (For greasing the baking dish)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the filling.

   Time: PT10M

   Temperature: 350°F

2. Combine Soup Base

   In a large mixing bowl, combine the two cans of cream of chicken soup, one cup of sour cream, ½ tsp parsley, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Stir until smooth.

   Time: PT5M

3. Add Milk to Filling

   Pour ½ cup of milk into the soup mixture and mix thoroughly.

   Time: PT2M

4. Incorporate Vegetables

   Stir in the thawed frozen mixed vegetables until evenly distributed.

   Time: PT2M

5. Add Chicken

   Fold in the 3 cups of cooked chicken, breaking up any large pieces so the meat is bite‑size.

   Time: PT5M

6. Prepare Baking Dish

   Lightly spray the 13×9×2‑inch baking dish with olive oil spray, then transfer the filling into the dish, spreading it into an even layer.

   Time: PT2M

7. Make Biscuit Topping

   In a small bowl, combine 1½ cups biscuit baking mix, ½ cup shredded sharp cheese, and ½ cup milk. Stir until the dry ingredients are just moistened.

   Time: PT5M

8. Thin Batter with Buttermilk

   Add ½ cup buttermilk to the biscuit mixture and stir until the batter is pourable but still thick enough to hold shape.

   Time: PT2M

9. Add Topping

   Pour the biscuit batter over the filling, using a spatula to spread it evenly to the edges.

   Time: PT2M

10. Bake the Pot Pie

    Place the dish in the preheated oven and bake for 45 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

    Time: PT45M

    Temperature: 350°F

11. Cool and Serve

    Remove the pot pie from the oven and let it rest for 10 minutes before serving to allow the filling to set.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Cream of Chicken Soup: Homemade white sauce, Cream of mushroom soup
• Instead of Sour Cream: Greek yogurt, Plain yogurt
• Instead of Parsley: Dried parsley, Italian seasoning
• Instead of Garlic Powder: Fresh minced garlic, Garlic salt (reduce added salt)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Seasoned pepper blend
• Instead of Milk: Half‑and‑half, Almond milk (for dairy‑free version)
• Instead of Frozen Mixed Vegetables: Fresh mixed vegetables, Frozen peas and carrots
• Instead of Cooked Chicken: Turkey, Cooked ham
• Instead of Biscuit Baking Mix: Self‑rising flour + baking powder, All‑purpose flour with leavening
• Instead of Sharp Cheese: Sharp mozzarella, Gruyère
• Instead of Buttermilk: Milk + 1 tsp lemon juice, Yogurt thinned with milk
• Instead of Olive Oil Spray: Vegetable oil spray, Butter brushed on dish

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk or Spoon
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Olive Oil Spray Bottle
• 13 x 9 x 2-inch Baking Dish
• Oven

Critical Steps — Do Not Skip

• Preheat oven to the correct temperature (350°F).
• Achieve the right biscuit batter consistency – thin enough to spread but not runny.
• Bake until the topping is golden and the filling is bubbling.

Chef Tips from the Video

• Use a rotisserie chicken for maximum flavor and convenience.
• Fresh parsley adds a brighter flavor than dried; add a tablespoon of chopped fresh parsley at the end if desired.
• Buttermilk in the biscuit batter creates a tender, slightly tangy crust.

Troubleshooting

Storage

Refrigerator: Cover and store up to 4 days.

Freezer: Freeze uncovered for up to 2 months; reheat from frozen at 350°F for 30‑35 minutes.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the pot pie up to step 9, cover, and refrigerate overnight; bake fresh the next day.
• Unbaked pot pie can be frozen after adding the biscuit topping; bake from frozen, adding 10‑15 minutes to the baking time.

Frequently Asked Questions