Easy Chicken Pot Pie – a delicious recipe with white onion, garlic, Cream of Mushroom soup, chicken, flaky biscuits, Accent spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Taking peeled apart biscuits, line an ungreased glass pie pan to 1/8 of an inch thickness. Bake for 10 minutes at 350 degrees.
2
In a skillet add 1 cup water (or milk) bring to a boil, reduce to simmer. Add whole chicken breasts and vegetables, cover and cook through. Remove chicken, dice and add back to vegie mixture. Pour Cream of Mushroom soup into skillet and let simmer till pie crust is ready.
3
Let the pie crust cool for 2 minutes. You need to let the moisture evaporate out of the crust.
4
Pour the soup mixture into pie crust. Begin tearing the remaining biscuits and lay them over top of the pie, completely covering the soup mixture.
5
Bake at 350 degrees for 10 minutes or until the top is golden brown.
270
kcal
Calories
6
g
Fat
12
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 carrott diced, 1 white onion diced, 3 cloves garlic, 1 can Cream of Mushroom soup, and more.
Yes, Easy 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.
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