Back to Easy Chicken Potpie

Print Options


Card Sizes

Easy Chicken Potpie Recipe

Easy Chicken Potpie Recipe

In Omaha, Nebraska, Martha Evans relies on a baking mix, canned soup and frozen vegetables for her spirit-warming favorite. “I like to serve it with cranberry sauce,” she shares.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings


  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/2 cup plus 2/3 cup fat-free milk, divided
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon poultry seasoning
  • 2 packages (16 ounces each) frozen mixed vegetables, thawed
  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups reduced-fat biscuit/baking mix


  • 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. 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.
  • 3. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown. Yield: 6 servings.

Nutritional Facts

Nutrition Facts; 1-1/3 cups chicken mixture with 2 biscuits equals 342 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 871 mg sodium, 53 g carbohydrate, 7 g fiber, 21 g protein.

Reviews for Easy Chicken Potpie

Sort By :
Reviewed Sep. 5, 2015

"My family and I loved this recipe. I did add more chicken and cut back on the Thyme. Recommended this to the rest of my family."

Reviewed Dec. 14, 2013

"Easy and quick dish. With the time I saved mixing the ingredients I was able to make the biscuit from scratch. Yumtastic!"

Reviewed Sep. 24, 2013

"Not good :("

Reviewed Mar. 5, 2013

"I doctored this a bit and it was delicious. I too felt that two 16 ox bags of frozen vegetables would be a lot so I substitued 8 ounces of sliced mushrooms, 1/2 a diced red pepper, and about 1/2 diced small onion. I sauteed them in a little olive oil and added them. I also felt that the biscuit mix was skimpy ansd indeed my batter was thin so I added another 1/2 cup and they were great. I was surprised that they also reheated well in the microwave. This is not too exciting but wonderful comfort food and I think kids might like it. I also upped the chicken to 2 cups."

Reviewed Dec. 1, 2012

"My family loved this! The first time I made it, I thought it sounded like a lot of Thyme so I used just half of it and it was perfect! The next time I made it I forgot to use less Thyme and it was tooooooooooooo overwhelming and we are a spice family - we love all different types of spice. I, too am on weight watchers and have lost over 115 pounds using healthy recipes just like this one. It is really good especially when you are wanting a comfort type food such as pot pie. I add garlic extra veggies and it is really good! I also used the reduced fat Bisquick mix. Points are low for a nice size serving."

Reviewed May. 6, 2012

"This recipe is rated 5 stars for the changes I made to it. Instead of using frozen veggies, I used a big can of Veg-All. Also, I added a few slices of velveeta cheese to the dish. When I was mixing it up, I added some chicken bouillen, I only added a dash of Thyme (the recipe calls for too much), threw in salt to taste, pepper, and a few dashes of Worcestershire sauce. I wish I would've cut back on the milk-1/2 cup is too much-it makes it kind of runny. Also, I used Pillsbury Grand biscuits instead. My boyfriend says it's one of his favorites. You just have to tweak it and add some flavor and be sure to take away most of the thyme. If you don't-the thyme taste will be overpowering. Hope this helps somebody."

Reviewed Feb. 8, 2011

"I cut the rosemary in half and doubled the pepper. It's such a good and easy dish and my family loved it!!"

Reviewed Nov. 25, 2010

"so super easy!!! This is one of my favorite to pull out when I am "rushed" for time. And it is sooo family friendly...everyone loves this comfort dish!!"

Reviewed Nov. 3, 2010

"I found this in the Taste of Home magazine. I rarely make something from that mag that isn't liked...but my husband and I did not like this one bit. I think it was the thyme...for some reason, that's all I could taste - and yes, I used the correct amounts. Oh well, you win some, you lose some! :)"

Reviewed Mar. 16, 2010

"No one liked it. My husband also thought it tasted too much like peas. For me it was bland and had little real flavor. Sorry, but I won't be making this again."

Reviewed Mar. 8, 2010

"I rate this recipe 5 stars, not one."

Reviewed Mar. 8, 2010

"We are following the Weight Watchers plan and this recipe was tasty and gave a nice portion for 6 points. I did add more chicken and a teaspoon of chicken base."

Reviewed Feb. 27, 2010

"We enjoyed this and it is healthy!"

Reviewed Feb. 21, 2010

"Sorry...would not make this again. The whole thing tasted like frozen peas with no other real flavor."

Reviewed Feb. 18, 2010

"I haven't made it yet. When I saw 2- 16 oz bags of frozen veggies, I wondered if that was the correct amount. Let me know what you think."

Reviewed Feb. 13, 2010

"We all loved this!

Ironically, my daughter who lives in Illinois and I (Nevada) both made this recipe the same day without knowing it. You know it's a good recipe when you both choose the same one! I used cream of celery soup instead of the cream of mushroom because I like the fresher flavor; it was great. I also used canned biscuits on top because that was what I had. Definitely a keeper!"

Reviewed Jan. 20, 2010

"The easy name is appropriate, but it is important to note that it loses no flavor by being easy. I think it needs at least a half a tsp. of salt, and I added an extra half cup of chicken. I do plan to make it again."

Reviewed Jan. 8, 2010

"This was a very simple recipe that only take a little bit of effort to make.


Reviewed Jan. 7, 2010

"again how can you give stars to something that hasn't been reviewed or rated and how can 66 percent want to make it again if nobody wrote about it"

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.