Easy Chicken Pot Pie
Last month I was gone for conferences and a cooking demonstration a couple weeks and when I came home I had an empty fridge to make dinner from. So I got inspired to make simple pantry/shelf ingredient dinner, since I had no other option. So by chance, I found in my pantry that I had a package of biscuit mix, a can of cream of chicken soup, and a can of cooked chicken. Since traveling to South Carolina these ingredients inspired me in making chicken pot pie. I checked the freezer to make sure I had frozen veggies and for my luck I did. So easy chicken pot pie became our dinner that night. Everyone enjoyed it and I was happy to see they eat all their food, my daughter even wanted seconds.
This easy chicken pot pie recipe is classic, homemade but seriously the ultimate comfort food! This recipe is simple to put together with only a hand full of ingredients. You can use canned or fresh ingredients, its no fail. This recipe works great with chicken and turkey, so here is another idea for us to use leftover thanksgiving turkey meat. This recipe turned out in less than 40 minutes from beginning to end, tasted so good and creamy with a buttery flaky biscuit topping. This classic homemade easy chicken pot pie is the perfect meal for when you are craving comfort food. My family loved it and I did too!
You can make it from fresh rotisserie chicken or even cooked and drained canned chicken. I was even thinking this can be an easy way to use up all the left over thanksgiving turkey meat. Can be used perfectly for your leftover turkey and be an easy turkey pot pie making the perfect post holiday meal. Now that’s a great idea when you can make a meal in 40 minutes or less, I am all over that. Enjoy this easy ultimate comfort food that will became your family favorite as well. Happy November!
Easy Chicken Pot Pie
1 (7 oz.) bag Biscuit mix
1 (10.5 oz) can Cream of Chicken Soup
1 1/2 cups frozen mixed vegetables or 1 (15 oz.) can Peas & Carrots undrained
1 (10 oz.) can Cooked Chicken (drained) or 1 cup shredded rotisserie chicken
Salt & Pepper to taste
1 cup Milk or Milk Substitute
Heat oven 350 degrees F. Grease a 9-inch-pie pan and set aside.
In a medium bowl, mix together the cream of chicken soup, frozen vegetables or undrained can of vegetables, and drained chicken or fresh shredded rotisserie chicken. Add the salt and pepper to season for taste. Pour the mix into your pie pan. In a small bowl prepare the biscuit mixture with 1 cup of milk or milk substitute. Next spread the biscuit batter over the chicken mixture. Bake for 30-35 minutes or until the top is golden brown. Garnish with chopped herbs on top.