I love comfort food and Chicken Pot Pie is definitely one of the all-time greats. I once made a chicken pot pie that took me over an hour to assemble. I thought, “yeah, right! That’s the last time I make that recipe!” Well, this one is quick and simple and just as yummy! You can easily throw this simple recipe together in minutes and have a wonderful meal that will be sure to get everyone around the dinner table. This is also a great way to use up leftovers from cooking a whole chicken. I like pairing Chicken Pot Pie with a fresh Caesar salad. Mmmm….delicious!
1 (14 oz) bag frozen vegetables (like carrots, peas, and potatoes)
1 1/2 cups cooked, chopped chicken (or vegetarian substitute)
1 can condensed cream of chicken soup
1 can condensed cream of potato soup
1 cup milk
2 tsp. parsley
1/2 tsp. thyme
1 tsp salt-free seasoning (like Mrs. Dash)
pepper to taste
2 cups biscuit baking mix (get recipe here)
1 tsp parsley
1/2 tsp pepper
1 cup milk
2 eggs, beaten
Preheat oven to 375 degrees. Combine filling ingredients in a bowl and pour into a greased 9×13 baking dish. Combine crust ingredients and pour over chicken mixture in the baking dish. Cook for 45 minutes or until crust is golden and pie is bubbling at the sides. if the crust is golden before it begins bubbling, then cover loosely with foil and continue cooking until bubbling.