Chicken pot pie recipe with a quick biscuit topping
This chicken pot pie recipe uses cooked chicken and a biscuit-style topping, so there is no pastry rolling or raw chicken hidden under the crust. It is an easy pot pie recipe for a 9-inch pie dish, giving four moderate servings.
The filling should be creamy and spoonable, while the lid bakes into a soft golden crust. Plan roughly 10–15 minutes of preparation and 20–30 minutes in the oven; use the final temperature and the baked center rather than a timer alone.
Choose biscuit baking mix rather than plain flour: the mix contains leavening and other ingredients needed for the topping. Condensed soup is used undiluted; ready-to-eat soup will give a thinner filling.
For leftovers, divide into shallow containers and refrigerate within 2 hours, or within 1 Hour above 90 °F (32 °C). Reheat portions to 165 °F (74 °C). Do not leave the pie on a switched-off counter or in a lukewarm oven for the evening.
Recipe and method from Campbell’s
Ingredients
Step 1
Heat the oven to 400 °F (205 °C). Check that the pie dish is oven-safe and about 9 inches across. Put it on a rimmed baking sheet to catch any filling that bubbles over.
Step 2
Stir soup, half the milk, vegetables, chicken and pepper in the dish. Spread into an even layer. Use fully cooked chicken that has been kept safely refrigerated; this recipe does not cook raw chicken from scratch.
Step 3
In a separate bowl combine the remaining milk, egg and biscuit mix just until no dry patches remain. Spoon and spread the batter gently over the filling. A few small uncovered areas are fine.
Step 4
Bake until the lid is golden and its center is no longer wet, starting checks after 20 minutes. The filling must reach 165 °F (74 °C). If the top browns first, loosely shield it with foil and continue baking.
Step 5
Let stand for 5–10 minutes before spooning into bowls. The filling will remain saucy; this is not intended to cut into firm pastry wedges.
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