Chicken Pot Pie Recipe From Betty Crocker

This super-easy version of chicken pot pie is in the oven in just 10 minutes. If you’re in the mood for some comfort food but don’t want to spend hours in the kitchen, this recipe is perfect for you. It’s quick, easy, and delicious!

Recipe:

Ingredients:

• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 1 cup frozen mixed vegetables (carrots, corn, peas, and green beans)
• 1 cup cooked chicken, diced
• 1/2 cup milk
• 1/2 teaspoon dried thyme leaves
• 1 package (7.5 ounces) refrigerated biscuits
• 1 tablespoon melted butter

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the cream of chicken soup, mixed vegetables, cooked chicken, milk, and dried thyme leaves. Stir until well combined.
3. Pour the mixture into an ungreased 9-inch pie plate.
4. Place the refrigerated biscuits on top of the chicken mixture.
5. Brush the melted butter over the biscuits.
6. Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
7. Remove from the oven and let cool for a few minutes before serving.

How to Prepare:

Preparing this super-easy chicken pot pie is a breeze. Simply follow these steps:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the cream of chicken soup, mixed vegetables, cooked chicken, milk, and dried thyme leaves. Stir until well combined.
3. Pour the mixture into an ungreased 9-inch pie plate.
4. Place the refrigerated biscuits on top of the chicken mixture.
5. Brush the melted butter over the biscuits.
6. Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
7. Remove from the oven and let cool for a few minutes before serving.

Preparation Time:

The preparation time for this super-easy chicken pot pie is just 10 minutes. From start to finish, you can have a delicious meal on the table in under 30 minutes!

Servings:

This recipe makes 4 servings. It’s the perfect size for a family dinner or a cozy night in with friends. Serve it with a side salad or some steamed vegetables for a complete meal.

Nutrition Facts:

Each serving of this super-easy chicken pot pie contains approximately:

• Calories: 345
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 46mg
• Sodium: 960mg
• Total Carbohydrate: 37g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 16g

Tips:

Here are some tips to make this super-easy chicken pot pie even better:

• Use leftover cooked chicken to save time and add extra flavor.
• Feel free to customize the vegetables in this recipe. Use whatever you have on hand or your family’s favorite veggies.
• If you don’t have refrigerated biscuits, you can use a homemade pie crust or puff pastry instead.
• Add some shredded cheese on top of the chicken mixture for an extra cheesy twist.

FAQs:

Here are some frequently asked questions about this super-easy chicken pot pie:

1. Can I freeze this recipe? Yes, you can freeze this chicken pot pie. Just assemble it as instructed, but don’t bake it. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then bake as directed.

2. Can I make this recipe ahead of time? Yes, you can make the filling for this chicken pot pie ahead of time and refrigerate it until you’re ready to bake it. Just assemble the pie and bake as directed.

3. Can I use a different type of soup? Yes, you can use a different type of condensed soup, such as cream of mushroom, if you prefer. It will give the pie a slightly different flavor, but it will still be delicious.

So there you have it, a super-easy version of chicken pot pie that’s ready in just 10 minutes. Give it a try and enjoy a comforting and delicious meal!