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Quick and Easy Chicken Pot Pie

  • Category: Main Dish, Poultry
  • Submitted By:
  • Town/State: Sonora, CA
  • Serving Size: 4 – 6
  • Preparation Time: 10 minutes
  • Total Cooking time: 30 minutes

This is a very simple and extremely quick to make chicken pot pie recipe. Using biscuits (especially the canned type you find in the refrigerator section of your local grocery store) makes for a very rich and no fuss topping to a thick and hearty base of chicken and chopped fresh vegetables. For a variation, you may want to try using croissant rolls instead of biscuits.

Amount Measure Ingredients
1 lbs boneless skinless chicken breasts diced into ½” cubes
1 tablespoon Oil
1/2 teaspoon garlic powder
1/4 teaspoon Salt
1/4 teaspoon pepper
1 cup carrot, diced
1 cup celery, diced
1/2 cup yellow onion diced
2 cup potatoes, diced (2 small potatoes)
4 oz canned sliced mushrooms
15 oz can condensed cream of celery soup
1/2 cup milk
1 can Grands style prepared biscuits (large can) or Croissant rolls

To prepare:

Heat a large skillet over moderately high heat, add oil then chicken, garlic powder, salt and pepper, sauté 2-3 minutes then add carrots, celery, potatoes, and onion. Stir to coat evenly then add in the mushrooms and cream of celery soup. Stir in then add the milk, simmer 10 minutes or until potatoes are just tender. Pour into a 9×13 casserole pan and top with canned biscuits or croissant roll triangles (place triangles flat on top of pot pie base) place in a preheated 375 degree oven 15 minutes or until biscuit top is golden brown. Serve immediately.