Easy Chicken Pot Pie with Biscuits
Easy Chicken Pot Pie is a delicious recipe featuring a creamy filling loaded with tender chicken, mixed vegetables, and a hint of herbs and spices. Topped with a golden biscuit crust, it's a savory and satisfying dish that brings warmth to your table. Whether for a cozy family dinner or a potluck gathering, this easy-to-make pot pie is sure to become a favorite.
Servings 6
Calories 328kcal
Equipment
- Tablespoon
- Casserole dish 13 x 9
Ingredients
For the chicken filling
- 10¾ ounce condensed cream of chicken soup , undiluted
- 10¾ ounce condensed cream of mushroom soup , undiluted
- ½ cup fat-free milk
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ⅛ teaspoon poultry seasoning
- 1½ cups cubed cooked chicken breast
- 16 ounce frozen mixed vegetables , thawed
For the biscuit topping
- 1½ cups biscuit baking mix
- ⅔ cup fat-free milk
Instructions
- Preheat oven to 350 degrees F. Spray a casserole dish with cooking spray and set aside.
- In a large bowl, combine the soups, ½ cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
- Transfer chicken pot pie filling to prepared casserole dish. Set aside.
- In a small bowl, stir biscuit mix and remaining milk just until blended. Spoon mixture by 12 rounded tablespoonfuls onto chicken mixture.
- Bake, uncovered, for 45 minutes or until filling is bubbly and biscuits are golden brown.
Nutrition
Calories: 328kcal | Carbohydrates: 38g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1181mg | Potassium: 469mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4042IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 3mg | Net Carbohydrates: 34g
