The Easiest Chicken Pot Pie

Once in a great while I crave chicken pot pie. I was craving one for a few days last week, but didn’t have the motivation to make a pie crust from scratch, and pre-made crusts just aren’t the same.

In my attempt to satisfy my craving without all the work, I improvised and ended up with a delicious and easy dinner.

What you need:

• chicken breasts (I used two for four servings, a pre-cooked rotisserie chicken would also work)
• 1 can of cream of chicken soup
• 1 cup chicken broth
• 1 bag of frozen mixed vegetables
• 9 Pillsbury Biscuits
• 1 TBL butter

Directions:

1. If you are using chicken breasts, cook them. I baked mine earlier in the day, but putting them in the crockpot would work too.
2. Once the chicken is fully cooked, shred it and let it cook (pro tip, use a hand mixer to shred your chicken)
3. Place butter in a medium pan on medium-high heat
4. Once butter is melted, add frozen vegetables and cook until thawed
5. Add in the cream of chicken soup
6. Add in one cup of chicken broth and mix well (if you like your sauce thinner you can add more soup)
7. Once the sauce is mixed together, stir in the shredded chicken
8. Pour mixture in an 8×8 pan
9. Place biscuits on top of chicken mixture
10. Bake at 400 for 10-12 minutes or until biscuits are done.

You could also pre-cook the biscuits half-way while you are cooking the chicken to speed up baking time later.

A few of the recipes I found used the same basic recipe, but spread it into a 9×13 pan. I want a higher biscuit to mixture ratio, so I used an 8×8, but you can use what you have.

Aaron’s exact words while eating this were “there is nothing in a pie that is as good as these biscuits”. I’m taking that as an easy dinner win.