Easy Chicken Pot Pie

Kitchen Tested
  • Yield 6 servings

A super easy chicken pot pie using precooked chicken (or leftovers) and a biscuit-like crust.


1 cup diced peeled carrot
1 cup sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup frozen English peas
1/4 cup minced onion
2 (10 3/4-ounce) cans 98% fat-free cream of chicken soup
3/4 cup water
Pepper to taste
1/2 teaspoon dried thyme
3 to 4 cups diced cooked skinless, boneless chicken breast
1 cup self-rising flour
1 1/2 teaspoons light stick margarine
1/4 cup skim milk


  1. Preheat oven to 425F.
  2. In a large skillet coated with nonstick cooking spray, saute carrot, mushrooms, celery, peas and onion over medium heat until tender, about 5 minutes.
  3. In a large bowl, combine soup, water, pepper and thyme; stir well. Add vegetables and cooked chicken, stirring well.
  4. Spoon chicken mixture evenly into a 9-inch square baking dish coated with nonstick cooking spray.
  5. Place flour in a small bowl; cut in the margarine with a pastry blender until the mixture is crumbly. Add milk 1 tablespoon at a time, stirring with a fork until the dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake 15 to 18 minutes, or until the crust is golden.



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