Paula Deen Quick and Easy Chicken Pot Pie

Paula Deen Quick and Easy Chicken Pot Pie is a creamy, bubbly casserole with chicken, mixed vegetables and cheddar biscuits that comes together in 1 hour. This make-ahead chicken pot pie casserole fits Sunday dinner, church supper, potluck and weeknight dinner, and it feeds 12 people.

Stir the dry baking mix into the milk just until it's moistened, because overworking it makes tough, heavy biscuits. Drop them in rough heaping spoonfuls and the tops stay craggy, golden and tender.

Paula skips the pie crust and bakes drop biscuits right on top of a creamy soup and sour cream filling, so there's no rolling or fussing. She also thaws the frozen vegetables first, which keeps the filling from turning watery in the oven.

Paula Deen Quick and Easy Chicken Pot Pie

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

320

kcal

A creamy chicken and vegetable filling sits under a layer of cheddar drop biscuits in this one-dish bake. Once it's out of the oven, the biscuits are crisp on top and soft underneath.

Ingredients

• 2 (10.75-oz) cans cream of chicken soup
  

• 1 cup Sour cream
  

• 1 cup milk, divided
  

• 1/2 teaspoon dried parsley
  

• 1/4 teaspoon garlic powder
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon ground black pepper
  

• 1 (1-lb) package frozen mixed vegetables, thawed
  

• 3 cups cooked chicken, chopped
  

• 1 1/2 cups baking mix
  

• 1/2 cup sharp cheddar cheese, grated
  

Directions

• Preheat and grease: Preheat the oven to 350°F. Lightly grease a 13x9x2-inch baking dish and set it aside.
• Mix the filling: Combine 2 (10.75-oz) cans cream of chicken soup, 1 cup sour cream, 1/2 cup milk, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Stir until smooth. Then fold in 1 lb thawed frozen mixed vegetables and 3 cups chopped cooked chicken.
• Fill the dish: Spoon the chicken mixture into the prepared baking dish and spread it into an even layer. Set it aside while you make the biscuit topping.
• Make the biscuit topping: Combine 1 1/2 cups baking mix and 1/2 cup grated sharp cheddar in a small bowl. Add the remaining 1/2 cup milk and stir just until the dry ingredients are moistened.
• Top and bake: Drop the biscuit dough by heaping tablespoonfuls evenly over the chicken mixture. Bake 35 to 40 minutes, until the biscuits are browned and the pot pie is hot and bubbly.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leftover rotisserie chicken?

Yes, rotisserie chicken is one of the easiest ways to get the 3 cups of cooked chicken. Pull the meat off the bones and chop it, since it's already seasoned and tender.

How do I store and reheat leftover chicken pot pie?

Cover the dish or move portions to an airtight container, and keep it in the fridge for 3 to 4 days. Reheat in a 350°F oven until hot, since the microwave softens the biscuits.

Can I make this chicken pot pie ahead of time?

You can stir together the filling and keep it covered in the fridge for a day. Mix the biscuit topping right before baking, because the baking mix starts working as soon as the milk goes in.

Can I swap the cream of chicken soup?

Cream of celery or cream of mushroom works if that's what you have in the pantry. The flavor shifts a little, but the filling bakes up just as thick and creamy.

Why are my biscuits doughy on the bottom?

Usually the filling was too cold or too thin when the dough went on. Thaw the vegetables fully and bake until the filling is bubbling around the edges, which means the heat has reached the biscuits.