My husband and I fondly refer to this canned chicken pot pie as "Cheater Pot Pie." It's similar to a standard pot pie but doesn't take as long to make.
Ingredients
- butter: 3 Tbsp (melted, divided)
- frozen mixed vegetables: 1 pack (16 ounce pack)
- chicken chunks: 1 can (5 ounce can, drained)
- condensed cream of chicken soup: 2 cans (10.5 ounce cans)
- reduced-fat milk: 0.5 cup
- salt and pepper: (to taste)
- refrigerated flaky layer biscuits: 1 can (10 ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Butter a 9-inch deep-dish pie pan with 1 tablespoon melted butter.
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Combine mixed vegetables and chicken in a saucepan over medium heat; cook until vegetables are tender, 5 to 7 minutes. Fold in condensed soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Season with salt and pepper; bring to a boil.
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Remove from the heat and spread mixture into the bottom of the prepared pie pan. Separate biscuits into layers and place gently on top of chicken-vegetable mixture. Drizzle remaining 2 tablespoons melted butter over biscuits.
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Bake in the preheated oven until golden brown, about 15 minutes.
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Remove from the oven and let stand for 15 minutes before serving.
