Chef Mia

Easy Chicken Pot Pie Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Chicken Pot Pie Recipe

  • Author: Chef Mia
Print Recipe

Description

Using store-bought pie crust makes this recipe really as easy as pie!

Ingredients

Scale
  • 3 cups chicken breast cooked and shredded
  • 1– 10.5 oz can cream of chicken and herbs soup
  • 1– 14.5 oz can chicken broth
  • 1– 16 oz bag frozen mixed veggies
  • 1 tablespoon dried parsley
  • Salt and pepper to taste
  • 2 refrigerated 9” pie crusts
  • 1 egg beaten

Instructions

  1. Preheat the oven to 350 F. In a large bowl, mix the cooked chicken, cream of chicken and herb soup, chicken broth, frozen veggies, dried parsley, salt, and pepper to taste
  2. If using a 9 x 13-inch casserole dish, stretch the round pie crust with your rolling pin to fit the bottom of the casserole dish. You can also use a round pie dish. Poke holes in the crust with a fork and add the chicken/veggie mix on top
  3. Stretch the other crust and place it on top of the chicken/veggie mix. Try to seal the edges that match and brush with the beaten egg. Bake for 30 minutes or until the crust is brown.

Nutrition

  • Calories: 523kcal
  • Protein: 22.5g

One Pot Gnocchi Chicken Pot Pie

Warm up your dinner table with this comforting One Pot Gnocchi Chicken Pot Pie recipe. Creamy, savory chicken blends beautifully with fluffy gnocchi and fresh vegetables, all cooked in a hearty sauce that will delight your family. Perfect for busy weeknights, this dish comes together in one pot for easy prep and cleanup, making it an ideal choice for a cozy meal.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Gnocchi Chicken Pot Pie: An Amazing Ultimate Recipe

  • Author: Chef Mia
Print Recipe

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts (cubed) 2 cups fresh gnocchi 1 cup frozen mixed vegetables (peas, carrots, corn) 1 medium onion (chopped) 2 cloves garlic (minced) 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 cup chicken broth 1 cup heavy cream 1 tablespoon olive oil Salt and pepper to taste Fresh parsley (for garnish)

Instructions

    Nutrition

    • Calories: 480 kcal
    • Protein: 25g

    Easy Chicken Pot Pie Casserole

    You’re going to love this Easy Chicken Pot Pie Casserole! With only 10 minutes of prep, it’s the perfect busy weeknight dinner. While this creamy, yummy casserole recipe is the perfect comfort food idea, it is also great for a crowd at potlucks!

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Easy Chicken Pot Pie Casserole

    • Author: Chef Mia
    Print Recipe

    Description

    This creamy chicken pot pie casserole delivers all the comforting delicious flavors of pot pie with only 10 minutes of active time! It’s a simple weeknight dinner that’s easy to make.

    Ingredients

    Scale
    • 12 oz package of medium egg noodles
    • 2 cans of cream of chicken
    • 1 can of cream of mushroom
    • 2 cans of chunk chicken breasts, drained or you could use rotisserie chicken
    • 1 package of frozen veggies
    • 1 soup can of chicken broth
    • 2 cups cheddar cheese
    • 1 cup sour cream
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon pepper

    Instructions

    1. In a large pot, cook egg noodles according to package directions. Drain water and pour the noodles back into the large pot.
    2. Add cream of chicken, cream of mushroom, chicken chunks, frozen veggies, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and pepper. Mix everything together with the noodles.
    3. Cook on medium heat, for 15-20 minutes. Serve with Pillsbury grand biscuits.

    Notes

    Notes Dont overcook the noodles. I actually recommend undercooking them slightly since they will continue cooking in the oven. More veggies. This dish is great to use up vegetables hanging around in the crisper drawer. Chop them up and mix them in along with the other ingredients. Ive tried it with spinach, kale, broccoli, and cauliflower. Just make sure theyre chopped into similar-sized pieces as the frozen veggies. Ground meat. Swap the chicken for cooked and drained ground turkey or ground beef. Store. Leftovers in the fridge for up to four days. I dont recommend freezing. Reheat. In the microwave in one-minute intervals stirring in between each or in a skillet on the stove.

    Nutrition

    • Calories: 535kcal
    • Sugar: 3g
    • Protein: 34g

    Paula Deen Chicken Pot Pie

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Paula Deen Chicken Pot Pie

    • Author: Chef Mia
    Print Recipe

    Instructions

      Red Lobster Biscuit Chicken Pot Pie Recipe and Tips

      I can’t get enough of this Red Lobster Biscuit Chicken Pot Pie! It’s a creamy and flavorful dish topped with golden, flaky biscuits that are simply irresistible. Perfect for a cozy dinner at home, this recipe packs a punch with its delicious flavors and comforting texture. You have to try it!

      Print

      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      Red Lobster Biscuit Chicken Pot Pie Recipe and Tips

      • Author: Chef Mia
      Print Recipe

      Description

      This comforting dish combines tender chicken and veggies in a creamy sauce, topped with warm, fluffy Red Lobster-style biscuits. Perfect for a cozy dinner, this pot pie brings together the best of home cooking with a touch of restaurant flair.

      Ingredients

      Scale
      • 3 cups cooked chicken, diced You can use rotisserie chicken to save time.
      • 1 cup frozen mixed vegetables Peas, carrots, and corn.
      • 1 cup cream of chicken soup
      • 1 teaspoon garlic powder For filling and biscuit topping.
      • 1 teaspoon onion powder
      • to taste salt and pepper
      • ½ cup chicken broth
      • 2 ½ cups all-purpose flour
      • 1 tablespoon baking powder
      • 1 teaspoon salt
      • ½ cup unsalted butter Cold and cubed.
      • 1 cup shredded cheddar cheese
      • ¾ cup milk
      • 1 tablespoon garlic powder For a Red Lobster touch.

      Instructions

      1. Preheat your oven to 375°F (190°C).
      2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
      3. Transfer the filling to your casserole or pie dish, spreading it evenly.
      4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
      5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
      6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
      7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
      8. Allow to cool for a few minutes before serving.

      Notes

      You can use rotisserie chicken to save time.
      Feel free to customize the vegetables based on your preference or what’s in season.
      This dish can be made ahead and stored in the refrigerator for a couple of days before baking; just add a few extra minutes to the baking time if going from cold.

      2026 Exorecipes. All rights reserved.

      Contact Us

      Privacy Policy

      About me