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Chicken Pot Pie

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“This pot pie is easy to make and comforting on cold days.”
READY IN:
50mins
SERVES:
15
YIELD:
1 piece
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 (10 3/4 ounce) canreduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 12 cup plus 2/3 cup 2% low-fat milk, divided
  • 12 teaspoon dried thyme
  • 14 teaspoon poultry seasoning
  • 1 (12 ounce) package frozen corn
  • 1 (12 ounce) package frozen peas
  • 1 12 cups cubed cooked chicken breasts
  • 1 (16 ounce) box hot roll mix
  • 2 cups red potatoes

Directions

  1. In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken.
  2. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350 degrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

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