Chicken pot pie recipe that’s super easy
Chicken pot pie recipe that’s super easy 🥧 is a easy American recipe that serves 4. 350 calories per serving. Recipe by Problem Solved on YouTube.
Prep: 24 min | Cook: 25 min | Total: 59 min
Cost: $8.17 total, $2.04 per serving
Ingredients
- 1 can (10.5 oz) Cream of Chicken Soup (low‑sodium if available)
- 1/2 cup Milk (whole milk, half‑and‑half, or chicken broth can be used)
- 1 cup Frozen Mixed Vegetables (peas, carrots, corn blend works well)
- 2 cups shredded Frozen Cooked Chicken (can substitute rotisserie chicken, cooked breast, or leftover roasted chicken)
- 1/2 tsp Salt (kosher salt preferred)
- 1/4 tsp Cracked Black Pepper (freshly cracked for best flavor)
- 1/4 tsp Dried Thyme (optional but adds aroma)
- 1 tube (8 biscuits) Refrigerated Biscuit Dough (any brand; keep cold until used)
- 1 large Egg (for egg wash)
- 1 tbsp Half‑and‑Half (mixed with egg for wash; can use milk or water)
- 1 sheet Aluminum Foil (to prevent over‑browning)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and let it preheat fully.
Time: PT10M
Temperature: 400°F
Make the Filling
In a mixing bowl combine the cream of chicken soup, milk, frozen vegetables, shredded chicken, salt, pepper, and dried thyme. Stir until smooth.
Time: PT5M
Transfer to Baking Dish
Pour the filling into a 9x13‑inch baking dish, spreading evenly.
Time: PT2M
Arrange Biscuit Topping
Place the biscuit pieces on top of the filling, spacing them evenly; they will expand as they bake.
Time: PT3M
Prepare Egg Wash
In a small bowl whisk together the egg and half‑and‑half (or milk) until well blended.
Time: PT1M
Brush Biscuits
Using a pastry brush, lightly coat the tops of all biscuits with the egg wash.
Time: PT2M
Season the Top
Sprinkle a little extra cracked pepper, salt, and dried thyme over the brushed biscuits.
Time: PT1M
Bake Uncovered
Place the dish in the oven and bake for 15 minutes, or until the biscuits are puffed and lightly golden.
Time: PT15M
Temperature: 400°F
Prevent Over‑Browning
If the biscuits are browning too quickly, loosely cover the dish with a sheet of aluminum foil and continue baking for another 5‑10 minutes until fully cooked through.
Time: PT10M
Temperature: 400°F
Rest and Serve
Remove the pot pie from the oven, let it rest for 5 minutes, then serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Contains gluten, Contains dairy, Not vegan, Can be made gluten‑free with GF biscuit dough
Allergens: Egg, Wheat, Dairy
Ingredient Substitutions
- Instead of Cream of Chicken Soup: Cream of mushroom soup, homemade roux
- Instead of Milk: Half‑and‑half, unsweetened almond milk
- Instead of Frozen Mixed Vegetables: Fresh peas and carrots, frozen green beans
- Instead of Frozen Cooked Chicken: Rotisserie chicken, cooked chicken breast
- Instead of Salt: Sea salt
- Instead of Cracked Black Pepper: White pepper
- Instead of Dried Thyme: Fresh thyme (1 tsp)
- Instead of Refrigerated Biscuit Dough: Homemade biscuit dough, store‑bought puff pastry
- Instead of Egg: Egg white only, milk wash
- Instead of Half‑and‑Half: Milk, water
- Instead of Aluminum Foil: Parchment paper (loose tent)
Equipment Needed
- Mixing Bowl
- Whisk
- 9x13‑inch Baking Dish
- Pastry Brush
- Oven
- Aluminum Foil
- Measuring Cups and Spoons
- Oven Mitts
Critical Steps — Do Not Skip
- Mixing the soup with milk to achieve a smooth, pourable filling
- Arranging biscuit pieces without overlapping
- Applying egg wash for a golden crust
- Covering with foil if biscuits brown too fast
Chef Tips from the Video
- Use rotisserie chicken for extra flavor and moisture
- Add a splash of chicken broth instead of milk for a richer taste
- For a herbier crust, mix dried thyme into the biscuit dough before arranging.
Troubleshooting
Biscuit tops are still doughy after baking
Cover with foil and continue baking 5‑10 minutes longer; ensure oven is fully preheated.
Filling is watery
Thicken by adding a tablespoon of flour or cornstarch mixed with cold water before baking.
Biscuits brown too quickly
Loosely tent the dish with foil after the first 10 minutes of baking.
Storage
Refrigerator: Cool in an airtight container for up to 3 days.
Freezer: Not recommended because the biscuit topping becomes soggy; if needed, freeze the filling separate and add fresh biscuits when reheating.
Room temperature: Can sit at room temperature for up to 1 hour after baking.
Make-Ahead Tips
- Assemble the filling and biscuit topping up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding an extra 5 minutes to the cooking time.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie in American cuisine?
Chicken pot pie is a classic American comfort food that evolved from British meat pies brought by early settlers. Over time it became a staple of home cooking, especially during the Great Depression and wartime when canned soups and frozen vegetables made it quick and affordable.
What regional variations of chicken pot pie exist within the United States?
In the Midwest, corn and potatoes are common additions; the South often includes okra or a biscuit crust like this recipe; the Pacific Northwest may feature fresh herbs and locally sourced vegetables. Each region adapts the filling to local produce and preferences.
How is chicken pot pie traditionally served in American households?
It is typically served hot from the oven, often with a simple green salad or steamed vegetables on the side. Leftovers are reheated for lunch the next day, making it a versatile family meal.
During what occasions is chicken pot pie traditionally enjoyed in American culture?
Chicken pot pie is a go‑to comfort dish for family dinners, holiday gatherings, and especially on cold winter evenings. It’s also popular for potlucks because it can be made ahead and reheated easily.
What makes chicken pot pie with biscuit topping special compared to traditional crust versions?
The biscuit topping provides a light, fluffy, and buttery texture that contrasts with the creamy filling, while also cutting down on preparation time because no pastry dough needs to be rolled out. It adds a homestyle, “Grandma’s hug” feel.
What are the most common mistakes to avoid when making this chicken pot pie?
Common errors include over‑browning the biscuits (fix by tenting with foil), a watery filling (thicken with a slurry), and not seasoning the filling enough. Also, avoid stacking biscuits so they bake unevenly.
Why does this recipe use an egg wash instead of just milk for the biscuit topping?
Egg wash contains both protein and fat, which creates a glossy, deep‑golden crust that milk alone cannot achieve. The egg also helps the thyme and pepper adhere to the biscuit surface.
Can I make this chicken pot pie ahead of time and how should I store it?
Yes, you can assemble the pie up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake directly from the fridge, adding a few extra minutes to ensure the biscuits cook through.
What does the YouTube channel Problem Solved specialize in?
The YouTube channel Problem Solved focuses on quick, practical solutions for everyday cooking challenges, offering step‑by‑step tutorials that simplify classic comfort dishes for home cooks of all skill levels.
How does the YouTube channel Problem Solved’s approach to American comfort food differ from other cooking channels?
Problem Solved emphasizes minimal ingredient lists, using pantry staples and frozen items to cut prep time, whereas many other channels rely on fresh, specialty ingredients. Their videos are concise, targeting busy home cooks who want reliable, no‑fuss results.
Last updated: September 6, 2026
