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Easy Chicken Pot Pie

Our version of this classic comfort food will warm up kids and adults alike.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 tablespoon olive oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 can (10-3/4 ounces) cream of chicken soup
1 cup frozen mixed vegetables
1/2 cup 2% milk
1/4 cup finely chopped onions
1/4 teaspoon pepper
1 can (7-1/2 ounces) refrigerated buttermilk biscuits

Instructions 

Preheat oven to 375°F. Lightly coat 9-inch pie plate and a baking sheet with cooking spray.

Heat oil in large skillet over medium-high heat. Add chicken; cook, turning occasionally, for about 10 minutes or until chicken is thoroughly cooked.

Transfer chicken to a plate. When cool, cut into 1/2-inch squares.

Stir together soup, vegetables, milk, onion, pepper, and chicken in large bowl. Transfer to prepared pie plate. Bake on top oven rack for 20 minutes.

While chicken mixture is baking, place biscuits on prepared baking sheet; bake for 10 minutes on bottom oven rack.

Remove chicken mixture and biscuits from oven. Arrange biscuits over top of chicken mixture. Continue to bake for about 12 to 15 minutes or until biscuits are lightly browned and filling is bubbling.

Tips 

Serve with a side of sliced seasonal fruits for a balanced, comforting meal.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      334
    • Calories from Fat 
      25%
    • Total Fat 
      9g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      35g
    • Protein 
      29g
    • Sugars 
      4g
    • Cholesterol 
      71mg
    • Dietary Fiber 
      2g
    • Sodium 
      957mg
  • DAILY VALUE
    • Vitamin A 
      41%
    • Vitamin C 
      4%
    • Calcium 
      7%
    • Iron 
      11%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      1.5
    • Vegetable 
      1
    • Very Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source