Easy Creamy Chicken Pot Pie
Submitted by biged
Creamy chicken pot pie casserole with tender potatoes, sweet peas, and golden biscuit topping. This one-dish comfort meal uses leftover chicken and cream of mushroom soup for foolproof weeknight ease.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minThis casserole-style pot pie stretches leftover chicken into a hearty family dinner that feels like a warm hug on a plate.
Bite-size potatoes and bright green peas nestle with diced chicken in a creamy mushroom-marjoram sauce, then biscuit rounds go on top to bake into golden, fluffy pillows. The whole thing comes together in an hour, most of it hands-off oven time while you put your feet up.
It’s the kind of unfussy comfort food that makes weeknight cooking feel manageable instead of overwhelming.
Kitchen Tips
- Potato prep: Use small new potatoes or baby potatoes whole for no-chop convenience and creamy texture.
- Biscuit spacing: Leave a little gap between biscuits so steam can escape and they brown evenly.
- Leftover strategy: This is your secret weapon for using up Sunday’s roast chicken or Thanksgiving turkey.
- Cheese boost: Sprinkle sharp cheddar on those biscuits in the last 5 minutes for extra indulgence.
Ingredients
Directions
Cook onion in the butter until tender.
Blend soup, milk, marjoram and add to onion and heat.
Put chicken, potatoes and peas in casserole and pour the liquid ingredients over.
Top with bisquik mix or your own tea biscuit recipe made into individual biscuits.
Bake in 450 degree oven 20 minutes
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