Dump-and-bake Chicken Pot Pie

Dump-and-bake Chicken Pot Pie
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Main Course
Servings: 5
  • 1 can condensed cream of chicken soup
  • 1 cup milk
  • 12 oz frozen mixed vegetables
  • 1 cup diced cooked chicken
  • 6 oz can of miniature refrigerated biscuits
  1. Preheat oven to 400 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.

  2. Place soup, milk, vegetables, and chicken in the prepared dish and stir until completely combined.

  3. Top with biscuit dough.

  4. Bake, uncovered, for 15-18 minutes, or until biscuits are golden brown and the filling is heated through and bubbly. Keep an eye on the biscuits as they’re cooking – if you think that the biscuits are getting too brown on top, just cover them very loosely with foil while you finish baking the dish.

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