The best chicken pot pie recipes are savory, delicious, and of course, easy to make. We’ve taken everything you love about classic chicken pot pie and turned it into an irresistibly easy bubble-up bake that takes just 15 minutes to prep before going in the oven. All you need to get this marvelous makeover on the table are a couple cans of cream of chicken soup, frozen vegetables, a can of Pillsbury™ Grands!™ Flaky Layers biscuits and some leftover rotisserie chicken. Everyone at the table will love the light and fluffy dumplings, tender and flavorful chicken and deliciously creamy sauce, but you’ll especially enjoy the fact that you can put this amazing homemade biscuit pot pie on the table in a quick 40 minutes.
The key to this casserole is taking your time to sweat the veggies, and ensure you get a bit of color on them. This will add a layer of flavor complexity that really shows up in the final dish. If you have fresh peas on hand then feel free to use those, but we’re a big fan of frozen peas because they’re available year round.
Chicken Pot Pie Bake
Ingredients
For the Dough:
- 1 shortcrust pastry crust, 28 cm (11 in.)
- 1 shortcrust pastry sheet, 25 cm (10 in.)
For the Filling:
- 1 can condensed cream of mushroom soup (284 ml)
- 500 ml (2 cups) chicken broth
- 1 large onion, chopped
- 250 ml (1 cup) carrots, diced
- 125 ml (1/2 cup) celery, diced
- 3 small potatoes, diced
- 30 ml (2 tbsp) butter
- 45 ml (3 tbsp) flour
- 500 ml (2 cups) cooked chicken, diced
- 250 ml (1 cup) green peas
- 5 ml (1 tsp) salt
- 1 pinch of pepper
- Fresh parsley, chopped (to taste)
Preparation
- Preheat Oven: Preheat your oven to 205°C (400°F).
- Prepare Soup Mixture: Dissolve the cream of mushroom soup in the chicken broth.
- Cook Vegetables: In a large skillet, sauté the onion, carrots, celery, and potatoes in butter for 2 to 3 minutes.
- Thicken the Mixture: Sprinkle the sautéed vegetables with flour and stir well. Pour in the soup and broth mixture, bringing it to a boil while stirring continuously. Add the chicken, peas, salt, and pepper, and mix well.
- Assemble the Pie:
- Place the larger pastry crust into a 25-cm (10-inch) pie plate.
- Pour the filling mixture into the pie plate.
- Cover with the second pastry sheet. Trim any excess dough and seal the edges with a bit of water.
- If desired, make a few small incisions on the top crust to allow steam to escape.
- Bake: Place the pie in the oven and bake for 20 to 30 minutes, or until the pastry is golden brown.
- Serve: Garnish with freshly chopped parsley and enjoy your homemade chicken pot pie bake!