You are here: Home » Recipes » Easy Chicken Pot Pie Easy Chicken Pot Pie Recipe by Relish ContributorKitchen Tested Yield 6 servings A super easy chicken pot pie using precooked chicken (or leftovers) and a biscuit-like crust. PrintEmail Ingredients 1 cup diced peeled carrot1 cup sliced fresh mushrooms1/2 cup chopped celery1/2 cup frozen English peas1/4 cup minced onion2 (10 3/4-ounce) cans 98% fat-free cream of chicken soup3/4 cup water Pepper to taste1/2 teaspoon dried thyme3 to 4 cups diced cooked skinless, boneless chicken breast1 cup self-rising flour1 1/2 teaspoons light stick margarine1/4 cup skim milk Instructions Preheat oven to 425F. In a large skillet coated with nonstick cooking spray, saute carrot, mushrooms, celery, peas and onion over medium heat until tender, about 5 minutes. In a large bowl, combine soup, water, pepper and thyme; stir well. Add vegetables and cooked chicken, stirring well. Spoon chicken mixture evenly into a 9-inch square baking dish coated with nonstick cooking spray. 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.