6-Ingredient Chicken Pot Pie Recipe Is the Easiest 30-Minute Dinner Ever by Ann Marie Patitucci
My husband and sons love chicken pot pie. To be honest, I was never a huge fan, until I found this easy chicken pot pie recipe. Now we all love this comforting meal.
This easy six-ingredient chicken pot pie recipe – my take on the Campbell’s chicken pot pie recipe – is so delicious and easy to make that it may just make everyone in your family a fan of chicken pot pie, too. This is a savory dinner that's ready is only about 30 minutes.
The easy chicken pot pie recipe is made with cream of chicken soup, milk (I used reduced-fat milk), frozen mixed vegetables, cooked chicken, an egg and biscuit baking mix. The cream of chicken soup, 1/2 cup of the milk, frozen vegetables and chicken are mixed together in a pie plate. The remaining milk, egg and baking mix are stirred together and then spread over the top to create the pot pie crust. Bake for about 20 minutes until golden brown. Delicious!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 can (10 ounces) cream of chicken soup
- 1 cup reduced-fat milk (divided)
- 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
- 1 cup cubed cooked chicken (I tend to use rotisserie chicken and use slightly more than a cup. I save the remainder for another recipe like chicken soup.)
- 1 egg
- 1 cup biscuit baking mix
Here's how to make it:
- Heat the oven to 400 degrees F. Stir a 1/2 cup of the milk, soup, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Season the mixture with salt and pepper, to taste.
- Stir the remaining milk, egg and baking mix in a small bowl. Spread the batter evenly over the chicken mixture (the batter will be thin but will bake up into a perfect crust).
- Bake for 20 minutes or until the topping is golden brown.
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