Payne’s Pantry: Easy Chicken Pot Pie

Published 12:53 pm Wednesday, July 18, 2018

By Anne Payne


Equipment needed:

1- 9″X12″ oval casserole dish

1-large mixing spoon

1-large mixing bowl

1-measuring cup (w/1 c. line)

Cooking spray


1-kitchen knife



2-12.5 oz cans cooked chicken

2-cans cream of chicken soup, undiluted

1 cup milk (I use skim or 2%.)

1 small frozen pkg peas/carrots OR 1 sml pkg mixed veggies

1-can 10 biscuits, uncooked

Salt, pepper

(Pre-made pie crust, if using option 2. Comes in pkg of 2.)


Preheat oven to 400 degrees F.

Spray casserole dish with cooking spray.  Set aside. Open cans of chicken and drain in colander.  Dump drained chicken into large bowl.  Add cans of soup (undiluted), frozen peas/carrots or mixed veggies, and milk.  Add salt and pepper to taste.  Pour combined mixture into casserole dish. Bake at 400 for 20-25 minutes until very hot.


Option One:

While casserole is cooking, open the can of biscuits, slicing each of the 10 biscuits into qtrs.

When the casserole is very hot, remove from oven, quickly spreading out all the quartered biscuits on top of casserole. Return to oven for another 20-25 minutes.  Watch to not burn. When done, remove and allow to cool some on stove.


Option Two:

Take a pre-made pie crust, usually bought in the refrigerated dairy or cookie dough area, and remove one crust from pkg of two.  Place crust on top of casserole dish, making 3 slits in center of crust.

Trim edges off crust around rim of casserole dish.  Discard extra dough scraps.  Return to oven for another 20-25 minutes. Watch to not burn.  When done, remove and allow to cool some on stove.


Both crusts are good.  Just decide if you wish to have a biscuit or pastry crust.  Pot pie coming out of the oven!