Easy Chicken Pot Pie (Printer-Friendly)
Tender chicken, mixed vegetables, and buttery biscuits come together for a comforting baked dish in under 45 minutes.
# What You'll Need:
→ Biscuits
01 -
8 Pillsbury Grand Biscuits
→ Vegetables
02 -
12 ounces mixed frozen vegetables (corn, peas, carrots)
→ Protein
03 -
4 cups shredded rotisserie chicken
→ Sauce and Seasoning
04 -
2 cans (10.5 ounces each) cream of chicken soup, low sodium
05 -
2 cups milk
06 -
2 tablespoons Better Than Bouillon Chicken Base, reduced sodium
07 -
2 teaspoons fresh parsley
08 -
2 teaspoons lemon juice
09 -
1 teaspoon poultry seasoning
10 -
1 teaspoon dried oregano
11 -
½ teaspoon dried thyme
12 -
½ teaspoon salt
13 -
½ teaspoon black pepper
14 -
2 tablespoons melted butter
# Steps to Follow:
01 -
Set oven temperature to 375°F (190°C).
02 -
Arrange biscuits on an ungreased baking sheet and bake for 10 minutes to partially cook.
03 -
In a 9x13-inch baking dish, mix frozen vegetables, shredded chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper until evenly combined.
04 -
Place the baking dish in the oven and bake for 25 minutes uncovered.
05 -
Remove dish from oven, arrange partially baked biscuits on top, brush with melted butter, then return to the oven and bake for an additional 10–12 minutes until biscuits are golden and filling is bubbly.
06 -
Remove from oven and sprinkle with additional fresh parsley as desired before serving.
# Extra Suggestions:
01 -
Partial baking of biscuits prevents sogginess and ensures a golden crust.
02 -
Using reduced sodium soup and chicken base allows better control over salt levels.
03 -
Leftover protein such as ham or beef can be substituted for chicken.