Go Back
+ servings
3.67 from 6 votes
Dump and Bake Chicken Pot Pie Recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

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!

Course: Dinner
Cuisine: American
Keyword: Chicken Pot Pie, Easy Chicken Pot Pie
Servings: 4 servings
Calories: 394 kcal
Author: The Seasoned Mom
  • 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
  1. Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
  2. In a large bowl, stir together condensed soup, milk, vegetables, and chicken. Transfer to the prepared baking dish.
  3. Bake in the oven for 20 minutes (or until heated through and bubbly).
  4. While the casserole is in the oven, arrange biscuits on a separate baking sheet.
  5. 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).
  6. 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.”
  7. 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).
Nutrition Facts
Dump and Bake Chicken Pot Pie Recipe
Amount Per Serving (1 /6 of the casserole (plus one biscuit))
Calories 394 Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 4.5g28%
Cholesterol 41mg14%
Sodium 1340mg58%
Carbohydrates 47.6g16%
Fiber 4.6g19%
Sugar 7.8g9%
Protein 22.5g45%
* Percent Daily Values are based on a 2000 calorie diet.