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 25-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!”
[Tweet “5 Ingredients and 5 Minutes for this easy Dump and Bake #Chicken Pot Pie Recipe!”]
NOTE: Thanks to reader feedback, this DUMP-AND-BAKE CHICKEN POT PIE RECIPE was updated in February, 2018.
Dump and Bake Chicken Pot Pie Recipe
Yield 4-6 servings
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)
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.”
*You can also use 2 smaller 10.5-ounce cans if you can’t find the larger family size.
Serving Size 1/6 of the casserole (plus one biscuit)
Amount Per Serving
% Daily Value
Total Fat 12.8 g
Saturated Fat 4.5 g
Cholesterol 41 mg
Sodium 1340 mg
Total Carbohydrates 47.6 g
Dietary Fiber 4.6 g
Sugars 7.8 g
Protein 22.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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