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Easy Cheddar Chicken Potpie

Total Time

Prep: 20 min. Bake: 25 min.

Makes

6 servings

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
Easy Cheddar Chicken Potpie Recipe photo by Taste of Home

Ingredients

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

Directions

  1. 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 2-qt. round or 11x7-in. baking dish.
  2. 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.
  3. Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

1 serving: 481 calories, 22g fat (10g saturated fat), 146mg cholesterol, 977mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 29g protein.

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