Dump and Bake Chicken Pot Pie
Servings Prep Time
5people 15minutes
Cook Time
Servings Prep Time
5people 15minutes
Cook Time
  • 1 (10.5 oz) can condensed cream of chicken soup (I used Campbell’s Healthy Request)
  • 1cup milk (we used 2% milk)
  • 2cups canned peas
  • 2 cups canned corn
  • 2 whole carrots, diced
  • 1cup white onion
  • 2tbs butter
  • 1cup diced cooked chicken (4-5 oz)
  • 1 (6 oz) can miniature refrigerated biscuits (we used Pillsbury Grands Jr. Golden Homestyle Buttermilk Biscuits)
  1. Preheat oven to 400 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
  2. Melt butter in a pan, add chopped carrots and cook for a few minutes. Then add the onion cook until carrots are slightly tender.
  3. If you are using raw chicken boil the chicken for 8-15 minutes for 3 breasts, depending on the size. Use forks to shred chicken. ( You can also use a rotisserie chicken, skip the boiling just shred)
  4. Place soup, milk, vegetables, and chicken in the prepared dish and stir until completely combined.
  5. Top with biscuit dough. ( If you are using full sized biscuits cut them horizontally.)
  6. 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.
Recipe Notes

*Store-bought rotisserie chicken or leftovers from another meal will both work for this recipe. Use whatever is easiest!

Adapted From: The Seasoned Mom