Easy Cheddar Chicken Potpie Recipe

3.5 7 8
Easy Cheddar Chicken Potpie Recipe
Easy Cheddar Chicken Potpie Recipe photo by Taste of Home
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Easy Cheddar Chicken Potpie Recipe

Read Reviews
3.5 7 8
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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
  • 1/4 cup 2% milk

Directions

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 11x7-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.
Originally published as Easy Cheddar Chicken Potpie in Simple & Delicious October/November 2012, p20

  • 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
  • 1/4 cup 2% milk
  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 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° for 23-27 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Easy Cheddar Chicken Potpie in Simple & Delicious October/November 2012, p20

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Reviews forEasy Cheddar Chicken Potpie

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Eric User ID: 9140066 264600
Reviewed Apr. 12, 2017

"This one let me down. It was bland. On the plus side, it was very easy to make. It might be better with some seasonings, but I do not think we will have it again."

MY REVIEW
Joscy User ID: 2694585 184128
Reviewed Jun. 12, 2014

"Oh boy, this sounds good! disappointed there is not the usual Nutritional Value listed. That said, will have to **presume** there are 4 carbs in this dish. j."

MY REVIEW
Janadele User ID: 7087902 200321
Reviewed Jan. 8, 2014

"We enjoyed this recipe on a cold night. I did use a chicken gravey mix and it seemed fine."

MY REVIEW
mreilly615 User ID: 2340136 198617
Reviewed Oct. 11, 2012

"I had high hopes for this recipe. It was to dry & had no taste. If you are going to make this here are some tips. Use 2 jars of gravy, use 2 cans of mixed veggies and add some type of seasonings. I was going to also try it with beef, but not anymore."

MY REVIEW
TeresaWitt User ID: 4117537 125636
Reviewed Sep. 10, 2012

"This was rather bland and had too much breading. The frozen vegetables really didn't help either. I would recommend fresh vegetables and less topping."

MY REVIEW
stampinjo User ID: 853062 200320
Reviewed Sep. 9, 2012

"The entire family enjoyed this! The only thing I did different was use a mix for the gravy and I made 2 cups. It was yummy!"

MY REVIEW
mkaskela User ID: 6061564 195746
Reviewed Sep. 9, 2012

"Super easy and fast to make on a busy evening. And best of all, it's delicious!"

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