Insanely Easy, Weeknight Chicken Pot Pie Bake

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I am a cheater!

That may be a bit dramatic. I bet you want some juicy details. Actually, I just cheat with my Chicken Pot Pie.

There was a time when I made a legit, from scratch, chicken pot-pie. Those days have passed. Maybe not for good….but with our current busy lives, I ain’t got time for that.

Josiah loves chicken pot pie, but they are a bit time-consuming. I had stooped to the level of frozen ones from Aldi, because they are quick in the microwave… but know it isn’t the healthiest and always feel a tinge of guilt. You mamas know what I mean…the guilt that says ” I know I should be feeding them something grass fed that came out of my backyard so I can guarantee everything that’s in it” guilt.

But, sometimes you do what you gotta do.

Cue my Chicken Pot Pie hack!

While scouring the web for easier ways to make Chicken Pot Pie, Pillsbury came to my rescue with a recipe that utilized canned biscuits as the crust.

I made this my own as I don’t use the cheese in their recipe list. Mr. Lawrence would never stand for that.

This recipe is a great way to use up chicken or turkey leftovers ( if you need more ideas for that, you are going to want to check out this post for more.) I had a leftover rotisserie chicken from the night before I made this ( store bought…cause life is life. #sorrynotsorry), so I didn’t even cook up the chicken.

The full low-down on what you need is:

• 2 cans of biscuits ( The cheap kind is fine… I get the .49 buttermilk ones at Aldi). Alternatively, you can use 1 can of jumbo biscuits and call it a day.
• 1 bag of frozen mixed veggies
• 2 cans of Cream of Chicken Soup
• Leftover chicken or turkey- a couple of cups, shredded

(Special note for my gluten-free friends. I feel ya. I don’t advertise it much here, but I am gluten-sensitive. Because I am gluten-sensitive and not Celiac, I generally do fine with recipes that touch gluten. So, in this recipe, I just don’t eat the biscuit portion and put the cooked filling over a GF English muffin.)

Now, we may proceed.

Start by heating your oven to 375.

Mix your chicken, soup, and veggies together in a big bowl.

Shoutout to Pyrex! I have had these bowls forever, and they are uh-maze-ing. Microwaveable AND dishwasher safe. Cha-ching

Spray a 13 x9 glass baking dish with cooking spray and spread your chicken mixture in the pan.

Melt some butter in a bowl, but don’t go crazy. 2 Tablespoons will do it.

Quarter up your biscuits and coat with the butter.

Layer your buttered biscuits ( isn’t that fun to say) on your chicken filling mixture.

Pop in the oven for 20-22 minutes until biscuits are cooked through and golden brown.   

Voila! You will have a quick, chicken pot pie that your family will love. Josiah, our 6-year-old, devours this!

If you loved this chicken pot pie recipe, would you mind sharing it so other busy mamas can enjoy it, too?

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