You only need 5 ingredients and 5 minutes to make this Dump-and-Bake Chicken Pot Pie Recipe! It’s an easy, family-friendly dinner that’s perfect for busy weeknights!
Alright busy moms…I’m sharing the ultimate 20-minute dinner and it’s about to make you look like a Superhero!
Figuring out what to serve, getting food on the table each night, and hoping and praying that your kids will actually EAT it can be exhausting, right? Trust me…I know. I consider it a small miracle when I find a meal that everyone loves and that doesn’t require either (1) restaurant carry-out or (2) a ton of time, effort, and coordination on my part!
This easy Chicken Pot Pie Recipe is one of those rare gems — a dump-and-bake dinner that’s fast and 100% kid (and husband)-approved! I like to think of it as my own simplified version of the comforting, cozy childhood favorite that my mom served to our family on a regular basis when I was growing up. It was one of our most-requested cool weather suppers and I’m now continuing that tradition with my own boys…but with much less work on my part!
Plus, simple recipes like MY chicken pot pie recipe allow me to spend less time in the kitchen and more time with the little guys that I love.
Juggling everything is HARD work, but with just 5 ingredients and 5 minutes of time, you really can bring everyone together at the end of the day for at least a few minutes of uninterrupted family time. It makes life feel (slightly) less chaotic, you can be proud of serving a homemade meal, and those moments make everything else seem “worth it!”
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Dump and Bake Chicken Pot Pie Recipe
- 1 (10.5 ounce) can condensed cream of chicken soup (I used Campbell’s Healthy Request)
- 1 cup milk (I used 2% milk)
- 1 (12 ounce) package frozen mixed vegetables, thawed (I used a mix of carrots, peas, corn, and green beans)
- 1 cup diced cooked chicken (about 4-5 ounces)*
- 1 (6 ounce) can miniature refrigerated biscuits (I used Pillsbury Grands! Jr. Golden Homestyle Buttermilk Biscuits) -- the miniature biscuits cook faster than the standard-size refrigerated biscuits, which is important for this recipe
- Preheat oven to 400 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
- Place soup, milk, vegetables, and chicken in the prepared dish and stir until completely combined.
- Top with biscuit dough.
- Bake, uncovered, for 15-18 minutes, or until biscuits are golden brown and the filling is heated through and bubbly. Keep an eye on the biscuits as they’re cooking – if you think that the biscuits are getting too brown on top, just cover them very loosely with foil while you finish baking the dish.
*Store-bought rotisserie chicken or leftovers from another meal will both work for this recipe. Use whatever is easiest!
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