Easy Biscuit Topped Chicken Pot Pie


As you know I do enjoy making things from scratch but sometimes there just isn’t time for all of that and in the case of this pot pie I found a really good and easy solution.


2 chicken breasts (medium sized)

1 can of cream of chicken soup (family sized…the big one)

½ to 1 cup of peas…depending on how much you like them….I like a lot they are my favorite part!

Sliced carrots, as many as you like (I also like a lot)

½ to 1 cup or corn….once again just depends on how much you like

1 large potato or 2 medium sized

1/2 stick of butter

1 can of Grand’s flaky layers butter tasting biscuits

1/2 tsp. onion powder

1/2 tsp. garlic powder

couple pinches of black pepper

you, of course, can leave any of these out, pot pies do not require an exact amount of ingredients. I do recommend however if you are choosing between canned or frozen veggies to go with frozen. There have even been a few studies recently that say frozen are just as good for you if not better then fresh since they are frozen so quickly after being picked…like I have said in the past though I am no expert but one thing I do know is I prefer the taste of frozen over canned!

Preheat your oven to 350 or whatever it says on your can of biscuits, I believe most all biscuits will say 350.

Now this recipe was made to be done quickly so I cook everything separately so first get a small saucepan and cut up your carrots and put enough water in the pan to cover your carrots and boil them with a little onion powder, black pepper, and just a little garlic salt. Once they are done (if you can stick a fork through easily) remove while keeping the water in the pan and add the peas boiling until tender, then repeat with the corn. This will only take a few minutes for all three veggies. Skin your potatoes and cut into small chunks, in another saucepan add your potatoes with enough water to completely cover them and boil until they are tender…this you can tell in the same way as your carrots, once a fork or knife can easily penetrate then they are done! While you are cooking your veggies you can cook your chicken as well. cut up your chicken into small chunks and heat a large skillet that is oven safe. If you do not have a skillet that is oven safe no worries! You can cook your pot pie in an oven safe dish. Once your skillet is heated add your butter, when it has melted add your chicken, sprinkle a little black pepper and onion powder while it cooks. Once your chicken is completely cooked add in your veggies and your cream of chicken, and mix together on a low heat to start the cooking process, once everything is mixed in simmer for just about 3-5 minutes.  I normally just put the disclaimer on the bottom of my posts but I am going to put it up here too…taste it as you are making it, this is a good point to add more seasoning if you want.  I haven’t had you add any salt which you may want to at this point.  It is just easy to over salt pot pie so I didn’t have you add it so if you do put some in just a little at a time, stir and taste!

Now get out your biscuits, the reason I said flaky layers is I take one biscuit and peel it in half or even peel three layers off from one biscuit. It just depends on how thick you want your top to be. Now peel them apart and cover your mixture completely. If you do not have an oven-safe skillet remove your filling and put it in a large baking dish and do the same.

Once your oven is preheated put your pot pie in and cook until the biscuits are golden brown!



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