My husband and I fondly refer to this canned chicken pot pie as “Cheater Pot Pie.” It’s similar to a standard pot pie but doesn’t take as long to make.
Prep Time::15 mins
Cook Time::25 mins
Additional Time::15 mins
Total Time::55 mins
Servings::8
Yield::1 9-inch pot pie
Ingredients
3 tablespoons butter, melted, divided
1 (16 ounce) package frozen mixed vegetables
1 (5 ounce) can chicken chunks, drained
2 (10.5 ounce) cans condensed cream of chicken soup
½ cup reduced-fat milk
salt and pepper to taste
1 (10 ounce) can refrigerated flaky layer biscuits
Directions
Preheat the oven to 425 degrees F (220 degrees C). Butter a 9-inch deep-dish pie pan with 1 tablespoon melted butter.
Combine mixed vegetables and chicken in a saucepan over medium heat; cook until vegetables are tender, 5 to 7 minutes. Fold in condensed soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Season with salt and pepper; bring to a boil.
Remove from the heat and spread mixture into the bottom of the prepared pie pan. Separate biscuits into layers and place gently on top of chicken-vegetable mixture. Drizzle remaining 2 tablespoons melted butter over biscuits.
Bake in the preheated oven until golden brown, about 15 minutes.
Remove from the oven and let stand for 15 minutes before serving.
Recipe Tip
You can use whole milk if preferred.