Easy Chicken Pot Pie

It’s not very often that you will find me posting a recipe for something without decent nutritional value (these do have the redeeming quality of  lean protein and veggies), so when I do, trust that I find it worthy of the extra calories/fat/less than pure ingredients because I think that it tastes amazing. I’m also a sucker for anything “personal sized” and these individual pot pies are too cute.  We are actually going to have a few solid days of rain this week and this makes a great rainy day meal.

easy pot pie

~Inspired by Pillsbury~


Muffin tin

2 cups frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can condensed cream of chicken soup

1 can Pillsbury Grands Flaky Layers refrigerated biscuits


  • 1 Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
  • 2 Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • 3 Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.


A little bit about the ingredients I used- I used turkey breast and it substituted perfectly for chicken. I make sure that I buy condensed cream of chicken soup that doesn’t contain Monosodium Glutamate and I am still in search for one that I would actually recommend. Any version of Campbell’s just has too many ingredients that I am not comfortable with. Trader Joe’s has a Condensed Cream of Portabella Mushroom Soup that I do recommend- I may have to change things up and try that in here next time. And well the buttery, delicious biscuits, there is no cutting corners there. Just enjoy their yumminess.

To quote my mother’s famous line, “It’s ok if you don’t eat it that often!”

I doubled the recipe when I made this and had a lot left over. They are small, but dense and filling. It really depends on who you’re feeding. It’s a good idea to serve a healthy green salad alongside this anyway, so if you’re worried it won’t stretch far enough, that’s an option.


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