Easy Chicken Pot Pie is packed with vegetables, chicken and potatoes in a creamy, made from scratch, cream of chicken soup. Top with homemade drop biscuits for a complete, comfort food meal.

It may be March, but it’s freezing in Denver and we just got hit with a “Bomb Cyclone”…PLUS it’s day 2 of no school….a warm and cozy meal is needed and this one’s a crowd pleaser! I love making a big pan of chicken pot pie, but hate reheating it and ending up with soggy biscuits, so I came up with the perfect solution! Chicken Pot Pie with a side of Drop Biscuits so you can top your pie with biscuits, but they won’t get soggy when you are eating leftovers! A delicious, winning dinner combo, trust me!

What Goes With Chicken Pot Pie for Dinner?

The best part of this one pan dinner (other than the fact that it’s delicious) is that it’s all you need to serve! The pie is full of vegetables, carbs and protein. Just top it with a biscuit and you have yourself a one bowl dinner that the whole family will love!

How To Make Easy Chicken Pot Pie

• Start by whipping up a batch of Homemade Cream of Chicken Soup on your stovetop. While you can substitute this for a can of cream of mystery soup, you shouldn’t, ok?! Making homemade cream of chicken soup takes very little effort and it’s 100% worth 10 minutes of your time, I promise.
• While your cream of chicken soup is cooking, prepare the rest of your casserole.
• In a large mixing bowl, combine 2-3 cups of cooked & shredded chicken breasts (I boiled my chicken on the stovetop, but a rotisserie chicken would work great too), 3 cups of frozen mixed vegetables, 1 potato peeled & cubed and 12 oz of steamed or frozen cauliflower rice. I prefer to steam my cauliflower rice first, but you can throw it in frozen too.

• When the Cream of Chicken Soup is finished cooking on the stovetop, mix in 1/2 cup of chicken broth and 1/2 stick of melted butter and stir well (I add everything right into the pan I made the cream of chicken soup in).
• Once combined, pour the soup mixture over the veggie mixture and mix well, then pour in a 9×13 inch casserole dish.

• Bake casserole at 350 degrees for 1 hour.
• While casserole is baking, prepare a batch of Drop Biscuits.
• Place biscuits on a baking sheet in the oven with the casserole for the final 15 minutes.
• The casserole & biscuits will be done at the same time and ready to serve!

Print

Easy Chicken Pot Pie

Easy Chicken Pot Pie is packed with vegetables, chicken and potatoes in a creamy, made from scratch, cream of chicken soup. Top with homemade drop biscuits for a complete, comfort food meal. 

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 9

Ingredients

• 2-3 chicken breasts cooked & shredded
• 3 cups frozen mixed vegetables
• 12 oz cauliflower rice frozen or steamed
• 1 large potato peeled & cubed
• 16 oz homemade cream of chicken soup
• 1/2 cup chicken broth
• 1/2 stick butter melted

Instructions

1. In a large mixing bowl, combine shredded chicken, frozen mixed veggies, cauliflower rice and potatoes. 

   Mix in chicken broth and melted butter to homemade cream of chicken soup. 

   Pour soup mixture over veggie mixture and combine well. 

   Pour mixture into a 9x13 inch baking dish. 

   Bake casserole at 350 degrees for 1 hour. 

   Serve with Drop Biscuits. 

Recipe Notes

Links to Homemade Cream of Chicken Soup and Drop Biscuits can both be found in the text of this blog post.