Cheerful'S Easy Leftover Fried Chicken Pot Pie

Name: Cheerful'S Easy Leftover Fried Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken tenders, leftovers chopped; 1 cup frozen carrots, chopped; 1/2 cup frozen sweet peas; 1 cup French fries, leftovers chopped; 2 tablespoons butter (unsalted); 2 celery ribs, chopped; 1 cup country cream gravy, leftover; 1 (10 1/2 ounce) can cream of chicken soup; 1/2 cup heavy cream (or to taste); fresh cracked pepper; fresh thyme; 1 (8 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits

Servings: persons

2 cups chicken tenders, leftovers chopped
1 cup frozen carrots, chopped
1/2 cup frozen sweet peas
1 cup French fries, leftovers chopped
2 tablespoons butter (unsalted)
2 celery ribs, chopped
1 cup country cream gravy, leftover
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup heavy cream (or to taste)
fresh cracked pepper
fresh thyme
1 (8 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits

1
Preheat oven to biscuit cooking temperature Mine was 350 degrees.
2
Heat butter in pretty large skillet on med temperature.
3
Add chopped celery, french fries, carrots, and sweet peas.
4
Saute until tender the potatos will be soft but that is ok, trust me.
5
Add chicken and saute until heated through, I added more butter here -- that is a personal taste. You don't need to.
6
At this point your oven should be ready to cook your biscuits so go ahead and cook those to ALMOST done -- explained later.
7
Transfer the sauted mixture to a seperate bowl
8
Add gravy and chicken soup to your hot skillet and heat till warm.
9
now add your cream -- this is to taste. I like it really creamy and you need to make sure you have enough cream sauce -- so its up to you.
10
Add some pepper and the thyme now and pour saute mixture back into your skillet.
11
You can use whatever cooking dish you like for your pot pie, I used my 9 inch cast iron skillet -- one dish meal -- it really doesn't matter. Use what you have.
12
Now, cover the top with biscuits and put in the oven. Heat until bubbly.
13
I would guess it took about 7 or 8 minutes in the oven -- this is the reason the biscuits are not fully cooked already. But, soggy biscuits are gross so you want to make sure they are mostly done -- mine where barely golden on the egdges when I put them on the top of the pie and baked it. By the time the dish was bubbly the biscuits were golden and perfect.
14
NOTE: the baking time is approximately it made me put something there and that is a total time for pre-baking your biscuits before you put them on the pie and finish the baking. Your cooking time may be different.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chicken tenders, leftovers chopped, 1 cup frozen carrots, chopped, 1/2 cup frozen sweet peas, 1 cup French fries, leftovers chopped, and more.

Yes, Cheerful'S Easy Leftover Fried Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!