Do you love the taste of chicken pot pie, but hate trying to roll out a pie crust? This recipe is simple and uses biscuit dough for the crust, it truly is easy as pie!
Chicken Pot Pie on the Fly
Ingredients
- 2 cooked and cut up chicken breasts
- 8 peeled diced, and cooked potatoes (you can use two cans of diced potatoes)
- 2 cans cream of chicken soup
- 1/2 cup milk
- 1/2 cup onion chopped
- 1 bag frozen vegetables
- Seasonings
- Biscuit Dough you can use canned biscuits, homemade from scratch, or Bisquick
Instructions
- Mix all the pie ingredients together and place in a 9 x 13 baking dish.
- Mix biscuit dough adding a little extra milk. Drop spoonfuls of biscuit mix on top of the pie ingredients.
- Bake at 350 degrees for about 30 minutes or until biscuits turn golden brown.
This meal was a huge hit with the kids. They literally scraped the pan clean! You can also freeze the filling in a ziploc bag.
Here are some other pie recipes you might like…
This post is linking to Kitchen Tip Tuesday, Tempt My Tummy Tuesday and Tasty Tuesday.
Amanda says
Chicken Pot Pie is my VERY FAVORITE thing. I love it so much I don’t even mind making a from-scratch, two-crust pie (okay, I buy the crust).
Unfortunately, in my household of three, I’m the only one who will eat it. Makes me very sad…
No way am I going through that much effort just for me.
Along the same lines of this recipe is creamed chicken and biscuits, another fave for me. It is tolerated by the rest of the family – they are too picky.
Shynea @ Penny Pinching Diva says
This recipe is super simple. Just how I like them. I am definitely bookmarking this and adding it to my list of recipes to try. Thank you for posting this recipe.
Lynn says
This looks much easier then regular chicken pot pie. It looks really good and a great comfort food.
Lisa@BlessedwithGrace says
Love the idea of the biscuit mix! I wanted to tell you that the enchilada recipe is so easy. I love enchiladas, as well. I NEVER made them, I figured it was too complicated. That recipe is NOT complicated, at all. So, enjoy! Thanks for sharing the recipe and joining us for Tempt My Tummy Tuesday.
Amanda from Faith, Food and Family says
This looks really yummy! I am going to have to add this to my menu within the next week or two. I love chicken pot pie. 🙂
God bless,
Amanda
Lianne says
This sounds fantastic! Thanks for sharing!
StephanieK says
Sounds yummy!
Sherry says
I love making chicken pot pie this way. It is so much easier! 😀
Stephanie says
This is too funny! In our house, b/c of DH, this is NOT chicken pot pie! Chicken pot pie is what I call chicken n dumplings!!! But this does look good So it’s a “rule” here that I can’t call what you are making chicken pot pie.. funny huh?
Kristie says
Thank you so much for this quick and easy recipe! I love pot pie but always had “issues” with making the crust. Our leftover can biscuits from breakfast will be perfect for this. Keep up your great work!
Kim @ Forever Wherever says
I can eat Chicken Pot Pie every week! I love it! Thanks for sharing your easy recipe. Maybe I’ve been making it too hard all these years!
~Kim
Jerri says
I make this too, but I haven’t made it in a while. I’ll have to put it on the menu soon.
Tabby says
This is the way I always do it, too. I LOATHE making pie crust, though I adore eating it. Biscuits are just as yummy in this application, though. 🙂
jsprik says
i have always wanted to make homemade pot pies, but never been brave enough to do it…this looks easy enough!! 😉 thnx!!
miss mary says
when I make this I add the dumplings to the casserole dish with all the other ingredients, then place a pie shell over top. I have round baking dishes and this works really well.
Love the recipe, thanks for sharing.
have a wonderful day
Hugs
Amy says
Oh, that looks soooo yummy!! Who can resist chicken pot pie? Not me!!
Jenna @ Newlyweds says
This looks good, and I love how easy, and yummy!! Thanks for sharing.
Kirstin says
I make this almost all the time now. It’s so much quicker than pie crust!! And it’s yummy, reduces the crust to one biscuit and everyone likes it!!
stampedwithgrace says
I make this ame thing, but here’s my crust recipe for a 9×13 pan…
I use the Walmart or Aldi brand instead of Bisquick:
3 cups baking mix
1 c. milk
3 eggs
stir together, pour over chicken and veges and sprinkle with cheese.
Bake 30 min at 350, yum 🙂
Wendy says
Stephanie’s husband must be from the Philadelphia – South Jersey area where I, too, have always called what is known in the South as chicken & dumplings chicken potpie. I can still go to a couple of restaurants here that sell that kind of potpie. Anything all mixed together with a topping or a crust is just pie. Chicken pie, meat pie, beef pie, turkey pie. LOL Talk about confusing!!! But, this does look very good and very easy!!
Beckie Tetrault says
I know this is an older post, but I just discovered your blog 😉 I made this for dinner tonight, and it was a HIT, but any suggestions on biscuits that don’t cook through? I used canned biscuit dough, and it was raw on the bottom 🙁
Sabrina says
I tried to look up your recipe for the biscuits you use here, and it sent me to a home decor site. LOL!! If I used the recipe for drop biscuits from Better Homes and Gardens, do you think it would turn out as well??
TheHappyHousewife says
Yes, I’m sure it would work great.
Sabrina says
Yes, it did work great. I used my recipe for chicken pot pie (no offense, but I love mine) and chicken leg quarters. I have found this to be the cheapest way to go for my family of 7. I buy a big bag of chicken leg quarters, bake them, and then pull off all the meat and stretch it for two meals. I season the skin when I make them because all of my children love the skin and I would just throw it out otherwise. I also just used a bag of frozen mixed veggies. I always keep mixed veggies on hand in the freezer and I find that easier than trying to have fresh one on hand. It was a big hit and because of the biscuits, I believe it stretched further than with using pie crusts. Thank you!
Pearly Branstutter says
Be pleased about which will extremely practical composing
Kayleigh Sheehy says
I found this recipe and was excite because it seemed quick and easy. It was until I ran into a problem. Even after 45min of baking the middle and bottoms of the biscuits were still raw, not wet for the soup but actually raw. I had to flip them all over so that they would cook and then it wasnt much a of crust but biscuits on top. 🙁
wanda says
cook your botton crust first then add your filling and then the top crust or biscuits ..but i would flatten the can bisguits some first for the top will cook through then..just saying..