Okay, so I decided to whip up some chicken pot pie the other day, but I wanted the easy version, you know? The kind you make with cream of chicken soup and those ready-to-bake biscuits. Super straightforward and always a crowd-pleaser in my house.
First thing I did was get that oven going. I cranked it up to whatever the biscuit package said, probably around 375 or 400 degrees Fahrenheit. It’s always a good idea to check those instructions on the biscuit tube; they know their stuff.
While the oven was heating, I got started on the filling. I had some leftover cooked chicken in the fridge – a real time-saver. I just shredded it up with my hands, nothing fancy, and tossed it into a big mixing bowl. If you don’t have cooked chicken, you could quickly boil some chicken breasts or even use a rotisserie chicken from the store. Easy peasy.
Next up, veggies. I grabbed a bag of frozen mixed vegetables – the classic kind with peas, carrots, corn, and maybe some green beans. I didn’t even bother thawing them out. Just dumped them straight from the freezer into the bowl with the chicken. It all cooks together in the oven anyway.
Then, for the “cream” part of this easy pot pie: I opened a can of cream of chicken soup. Actually, I think I used two cans because I like it nice and saucy. Poured that right over the chicken and veggies. It looked a little thick, so I stirred in a splash of milk, maybe about half a cup? I just eyeballed it until it looked like a good consistency – not too thick that it’s like paste, but not too runny either.
For flavor, I kept it simple: a good pinch of salt and a few grinds of black pepper. Gave everything a real good stir to make sure the chicken, veggies, soup, and seasonings were all mixed up nicely. You could add other stuff like dried thyme or a bit of onion powder if you wanted, but I was going for quick and comforting.
Assembling the Masterpiece
Once the filling was all mixed, I grabbed my trusty baking dish. A standard 9×13 inch dish works perfectly for this amount. I poured the chicken and veggie mixture right into the dish and spread it out evenly.
Now for the fun part – the biscuits! I used one of those tubes of refrigerated biscuits. You know the kind, you whack ’em on the counter and they pop open. Always makes me jump a bit! I separated the raw biscuits and then just arranged them right on top of the filling in the baking dish. I tried to cover most of the surface, leaving a little space between them so they could puff up and get golden.
Into the Oven It Goes
With the biscuits on top, the whole thing was ready for the oven. I carefully slid the baking dish onto the middle rack. I set a timer for about 20 minutes to start, but I knew I’d have to keep an eye on it.
- I was looking for the filling to be hot and bubbly, especially around the edges of the dish.
- And, of course, the biscuits needed to be beautifully golden brown and cooked all the way through.
It ended up taking closer to 25, maybe 30 minutes in my oven. Ovens vary, you know. If the biscuits start getting too dark before the filling is super bubbly and the biscuits seem cooked, you can loosely lay a piece of aluminum foil over the top for the last few minutes. I didn’t need to do that this time, thankfully.
Once it looked perfect – bubbling hot filling and golden, fluffy biscuits – I carefully pulled it out of the oven. The whole kitchen smelled amazing! It’s super important to let it sit for at least 5 to 10 minutes before you try to serve it. That filling is like molten lava when it first comes out, and it needs a little time to set up too.
And there you have it! A really simple, hearty chicken pot pie, topped with biscuits and made easy with cream of chicken soup. It was delicious, and not a lot of fuss, which is just what I needed. Definitely a go-to recipe for a comforting meal.
