Chicken Biscuit Potpie
Total TimePrep: 10 min. Bake: 25 min.
- 1-2/3 cups frozen mixed vegetables, thawed
- 1-1/2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/4 teaspoon dried thyme
- 1 cup biscuit/baking mix
- 1/2 cup whole milk
- 1 large egg
- In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
- Bake at 400° until golden brown, 25-30 minutes.
Nutrition Facts1 serving: 376 calories, 14g fat (4g saturated fat), 103mg cholesterol, 966mg sodium, 38g carbohydrate (5g sugars, 5g fiber), 23g protein.
Jan 3, 2020
This recipe calls for pantry staple ingredients making it quick, budget friendly, and simple to put together. If you already have cooked chicken on hand (I always try to keep some in the freezer, cut up and ready to go for things like this) then it won’t make a lot of dishes either, making clean up a breeze! Perfect meal for when you’re tired and just want something simple, or if it’s a busy weeknight and you don’t have a lot of time. I always season to taste, and I felt it needed more thyme. So I used about ½ tsp thyme instead of ¼ tsp. I also added salt and pepper to taste as well. I served this up with my family’s favorite Caesar salad to complete the meal.
Nov 8, 2019
This is definitely an easy recipe to make for your family. I made this in a 13 inch pan by adding more ingredients. Terrific left overs!
Feb 8, 2019
Added 1/2 cup milk to make saucier.....comfort food!
Dec 10, 2018
We do like this one. We add some shredded cheddar cheese to the biscuit mixture because we do love cheese. My son will eat anything that has chicken in it so this is one he loves.
May 5, 2018
so easy - added 1 diced potato with a little chopped onion for my husband * subbed sage for thyme -did add a little broth to milk after reading other comments
Mar 7, 2018
We used the base recipe plus some cooked potatoes and covered it with a frozen pastry sheet. Make sure to cut a vent in the pastry and it works fine. If you prefer using fresh vegetables to frozen, cooking them separately ahead of time helps everything cook evenly.
Feb 4, 2016
I made this today and it is excellent. I used California veggies and some corn instead of the mixed veggies and it was delicious. We will be having this again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
Apr 29, 2014
My husband and I both enjoyed this, although I found it a bit dry for my taste. I think next time I will follow the suggestion of adding 1/4 cup milk or possibly white wine.
Feb 10, 2014
This dish was a hit! Quick, easy and yummy. I had a tube of biscuits that I rolled out to make the top crust since I didn't have any Bisquick on hand and a can of mixed veggies - even easier! Definitely will make again. Comfort food at its' best on this cold night.
Oct 24, 2012
This was easy and good. I added peas, green beans, corn, spinach and Tony Chacherie seasoning. Also topped the Bisquick off with fried onions. It was kind of salty I think due to the soup and Bisquick. I will make it again.