A comforting and super easy way to make a chicken pot pie. This recipe needs only 5 minutes prep and 20 minutes cooking time, it really couldn't be any easier!
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!
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.
What You Need to Make Chicken Pot Pie
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.
Ingredients
- Cooked chicken
- Condensed cream of chicken soup
- Milk
- Mixed frozen vegetables
- Refrigerated biscuits
How to Make Chicken Pot Pie
To make this super easy recipe simply mix all the ingredients together apart from the biscuits and place in a baking dish, bake in the oven until bubbling.
Place the biscuits on a baking tray and bake them in the oven separately according to the packet instructions. Once cooked bring both dishes out of the oven and place the biscuits on top of the chicken pie to form the crust.
It’s as simple as that and the whole family is sure to love this comforting meal!
Top Tips For Making Chicken Pot Pie
- You can use any mix of vegetables, frozen or fresh. Why not try adding in some mushrooms or chopped green beans?
- You can use 2 10.5 ounce cans of cream of chicken soup if you can’t find the family size can.
- Add the biscuits to the oven on the final 10 minutes of baking as they don’t take long.
- You can also substitute the biscuits for puff pastry, simply cut it into triangles and place on a baking sheet and brush with egg. Bake according to packet instructions and top the chicken pie afterward.
- Leftovers will store well in the fridge or freezer (without the biscuits).
NOTE: Thanks to reader feedback, this DUMP-AND-BAKE CHICKEN POT PIE RECIPE was updated in February, 2018.
More Delicious Chicken Recipes You Might Like:
- Dump and Bake Chicken Pot Pie Pasta
- Chicken Pot Pie Pockets
- Dump and Bake Chicken Wild Rice Casserole
- Southern Baked Chicken Parmesan
Dump and Bake Chicken Pot Pie Recipe
A comforting and super easy way to make a chicken pot pie. This recipe needs only 5 minutes prep and 20 minutes cooking time, it really couldn't be any easier!
Ingredients
- 1 22.6 ounce family-size can condensed cream of chicken soup (I used Campbell’s Healthy Request)*
- 2 cups milk I used 2% milk
- 24 ounces about 5.25 cups frozen mixed vegetables, thawed (I used a mix of carrots, peas, corn, and green beans)
- 2 cups diced cooked chicken about 9 ounces
- 1 can refrigerated biscuits I used Pillsbury Grands! Biscuits
Instructions
- Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, stir together condensed soup, milk, vegetables, and chicken. Transfer to the prepared baking dish.
- Bake in the oven for 20 minutes (or until heated through and bubbly).
- While the casserole is in the oven, arrange biscuits on a separate baking sheet.
- During the final 10 minutes of the baking time, place biscuits in the same 400-degree oven as the casserole. Bake biscuits according to package instructions (about 10 minutes).
- When the casserole is heated through and the biscuits are golden brown, remove both from the oven. Give the casserole a stir, and then arrange the cooked biscuits on top in a single layer to form the “crust.”
- Serve.
Recipe Notes
- You can use any mix of vegetables, frozen or fresh. Why not try adding in some mushrooms or chopped green beans?
- You can use 2 10.5 ounce cans of cream of chicken soup if you can't find the family size can.
- Add the biscuits to the oven on the final 10 minutes of baking as they don't take long.
- You can also substitute the biscuits for puff pastry, simply cut it into triangles and place on a baking sheet and brush with egg. Bake according to packet instructions and top the chicken pie afterward.
- Leftovers will store well in the fridge or freezer (without the biscuits).
I love your dump and bake casseroles. I’m not a Mom and I love to cook, but I don’t love being in the kitchen forever!
Thank you, Megan! You don’t have to be a mom to appreciate quick and easy recipes! 🙂
This is such a great recipe! I am so with you – I love recipes that are quick and easy but still delicious so I can spend more time with the ones I love!
Thanks, Kristy!
I can’t wait to try this!!
Hooray! Hope you love it! 🙂
Chicken pot pie reminds me of childhood. Growing up in the chilly Midwest, this was a winter staple meal. I love how you’ve transformed it and made it SO easy!!
Total childhood classic for me too, Chrissa! The easy version ROCKS!
Looks delicious! How thick is the chicken/veggie mixture? Is it really soupy or more consistent with traditional pot pie?
Hi, Lisa Marie! It’s definitely not soupy, so I’d say more like a traditional pot pie mixture. Hope that helps! 🙂
I tried this tonight but noticed after 18 mins the notions of the biscuits were still raw and the “filling” was still cold? I’m trying to flip the biscuits over and put them back in… We’ll see how it works. Has anyone else had this issue?
Bottoms… Not notions lol
Hey, Tabitha! No problem! If your biscuits are not cooked yet or your filling is still cold, then you can just cover the dish with aluminum foil and continue baking. The biscuits won’t get burned on top as long as they’re covered with the foil, and that will give the rest of the dish more time to catch up and finish cooking. Hope that helps!
I had the exact same experience when I followed the recipe. I flipped the biscuits over, turned the oven down to 350 and cooked for another 15 minutes. This allowed the biscuits to brown and the filling to be hot not just warm.
This is what I found. I think it best to cover with foil and cook for 30 minutes then uncover and brown. Not such a great recipe.
Do I still add a can of water to the condensed soup?
Hi, Joe! Nope, there’s no need to add any water! Enjoy. 🙂
GREAT RECIPE! I WARMED UP THE FILLING FIRST, THEN PUT THE BISCUITS ON TOP TO COOK. TURNED OUT GREAT!
Excellent! So glad that you enjoyed it, Kim! Thanks for letting us know!
My biscuits also didn’t cook all the way through. Perhaps they need to be added to the dish after the filling cooks. This was sort of a fail, but worth the try.
Hey, Savannah! I’m sorry that you didn’t love the end result. Did you cover the biscuits with foil and allow them to finish baking? The foil will prevent any additional browning on top, but will allow them to continue cooking through. 🙂
Me too. The same happened to me:(
I’m having the same issue. Had to remove the biscuits and cook in the microwave until the chicken casserole firmed. Then put back in oven to finish cooking biscuits. About 1 hour to get it fully cooked.
Hey, Susan! I’m sorry that it took so long — were you using the miniature biscuits called “Jr. Grands” as instructed in the recipe? They cook faster than the big biscuits, so maybe that was the problem?
Hey, Ashley! Did you use the “Jr. Grands,” as instructed in the recipe? Those are the mini biscuits, which cook a lot faster than the giant biscuits. Maybe that was the problem?
Same issue here. Great concept but I had no foil and a rambunctious toddler so I improvised. I used a spoon to turn over the biscuits and kept it in the oven on 350 for another 10 to 15 minutes.
Hi, Laurie! I’m glad that you figured out a solution, but I’m sorry for the trouble. Were you using the “Jr. Grands,” which are the miniature biscuits as instructed in the recipe? They cook a lot faster than the big biscuits, so I’m wondering if that was the problem. I’ll update the recipe to put those instructions in bold so that others don’t make the mistake. Hope that helps!
Could canned vegetables be used instead of frozen?
Yes, Brandy! 🙂
One Star – The biscuits did not cook and there was barely enough food to go around….
This looks delicious! Looking forward to sharing it. Thanks so much 🙂
Thanks for including me in your roundup, Gwen!
I do this with every bubble up casserole- cook the casserole for about 10 minutes then take out and top with the biscuits! it heats up more and prevents the biscuits from sinking into the casserole. works every time! loved this recipe- it was perfect for a cool fall night and so easy
Great tip to wait before adding the biscuits, Kim! So glad that you enjoyed it! 🙂
I made this, but with croissants instead of biscuit dough, and it was delicious!
Perfect, Megan! So glad that it was a hit! The croissants sound like a great alternative!
This casserole sounds very tasty & easy to prepare, but IMO, 4-5 oz. of chicken doesn’t seem to be enough for 5 servings. If I added more chicken, by how much should I increase the rest of the ingredients?
Hey, Angelina! You’re right — these are definitely small servings. I would double the chicken, and then double the rest of the ingredients accordingly. Bake the dish in a 9 x 13-inch casserole and you should be all set! 🙂
This is a great, quick alternative to traditional chicken and dumplings! I added some sauteed celery and onion, and it was great!
Thanks, Mandy!
I tried this tonight and although I love the concept I had issues with the biscuits as well. I covered with foil and used the Jrs. as stated. I think the published version should be revised. I pulled the biscuits off, flipped them and finished cooking the separately. I should have read these comments first!