Easy Chicken Pot Pie
"Need to try this one on one of those crazy busy days. Never thought of using a can of potato soup... Interesting"
CommentJane Johnson
CommentIrene Levan
"We tried this already and it was so good."
CommentCecile Slinkman
"How easy and delicious is this!!! I'm making it for supper!!!"
CommentJanet Davis
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Easy Chicken Pot Pie

Easy Chicken Pot Pie

Serves 4 | Prep/Cook Time: 10 Min
  • Calories 680
  • Protein 29g
  • Sodium 2640mg
  • Sat.Fat 10g
  • Sugar 17g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 680
% Daily Value*
Total Fat 25g 38 %
Saturated Fat 10g 50 %
Cholesterol 75g 25 %
Sodium 2640mg 110 %
Total Carbs 82g 27 %
Dietary Fiber 4g 16 %
Sugars 17g
Protein 29g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
1 box frozen mixed vegetables (9 or 10 ounces)
1 can cream of potato soup (10 3/4 ounces)
1/2 cup milk
1 pkg. refrigerated buttermilk biscuits (10 count)
1 Cut chicken into bite-size pieces. In a large pot, mix chicken, vegetables, soup and milk. Heat through. Pour into an 8X8 casserole dish coated with no-stick spray.
2 Place biscuits in a single layer on top of chicken mixture, starting in the center (biscuits will not reach all the way to the edge).
3 Bake for 8 to 10 minutes in a preheated 450° F oven, or until biscuits are browned.
Rated 5/5 based on 4 customer reviews
Serves 4 https://www.perdue.com/recipeimages/249_367x300_thumb.jpg https://www.perdue.com/recipeimages/249_367x300_thumb.jpg

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