Almost Homemade Chicken Pot Pie

“I love this recipe because it reminds me of my mother. I remember her making it once as a child and now I love to make it for my son and husband. This is a quick and simple way to make a "comfort" food. You can also omit the chicken and cream of chicken soup for a great vegetarian dish. You can also prepare (do not add biscuits) and freeze this for a later time. I make 2 at a time. If choosing to make 2 at a time, just double all ingredients.”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 caserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil chicken breast and reserve 1 cup of the liquid.
  2. While chicken is cooling, add both cans of soup and can of chicken broth to the reserved liquid.
  3. Add all of potatoes, carrots, celery, garlic, onions, corn, and peas to this mixture.
  4. Cook on a low simmer for 20 minutes.
  5. Shred or cut chicken into bite-size pieces.
  6. Add chicken to mixture and stir together.
  7. Salt and pepper to taste.
  8. Add everything into a greased 13x9-inch pan.
  9. I prefer a glass baking dish or casserole dish.
  10. Top with the 2 cans of biscuits and bake at 350 degrees for an additional 30 minutes.
  11. Let cool for at least 15 minutes before serving.

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