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Easy Cheddar Chicken Potpie

 Easy Cheddar Chicken Potpie
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It’s delicious! —Linda Drees, Palestine, Texas
6 ServingsPrep: 20 min. Bake: 25 min.


  • 1 package (16 ounces) frozen vegetables for stew, thawed and coarsely chopped
  • 1 jar (12 ounces) chicken gravy
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cubed cooked chicken
  • 1 cup biscuit/baking mix
  • 1/4 teaspoon dried thyme
  • 2 eggs
  • 1/4 cup 2% milk


  • Combine vegetables and gravy in a large saucepan. Bring to a boil.
  • Reduce heat; stir in cheese and chicken. Cook and stir until cheese
  • is melted. Pour into a greased 11-in. x 7-in. baking dish.
  • Combine biscuit mix and thyme in a small bowl. In another bowl, whisk
  • eggs and milk; stir into dry ingredients just until moistened. Drop
  • by tablespoonfuls over chicken mixture; spread gently.
  • Bake, uncovered, at 375° for 23-27 minutes or until golden brown.
  • Let stand for 5 minutes before serving. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.