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Quick Chicken Pot Pie Recipe

Fall begs for comfort foods. I always find myself craving warm soups, hearty breads, and mom’s home cooked recipes like Chicken Pot Pie! Even though I love homemade pot pie, I don’t want to put in all the effort and work that a traditional recipe will require. I found Campbell’s Quick Chicken Pot Pie recipe that literally takes just 5 minutes of prep and I was sold!

Chicken Pot Pie Recipe


  • 1 carton Campbell’s Creamy Herb & Garlic with Chicken Stock Soup
  • 2 cups cubed cooked chicken
  • 1 package (12 oz) frozen mixed veggies, thawed (about 2.5 cups)
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup biscuit baking mix

Chicken Pot Pie Recipe

You can use pre-cooked chicken leftovers from the night before to save time and effort. We made chicken tacos the night before, so I just cooked extra chicken and pulled aside the two cups I would need for our pot pies and then mixed up the rest with the taco seasoning. Then, when it was time to make our pot pies I just reheated the chicken and added in savory and thyme while it was reheating to give the chicken bites a bit of flavor. You can totally add the chicken without extra seasoning and straight from the fridge.

Chicken Pot Pie Recipe

When your chicken is ready, toss the chicken, veggies, and soup into a bowl and stir to combine. Then, move this mixture into a 9″ pie pan, spreading it out evenly across your dish.

Chicken Pot Pie Recipe

Now, stir together your milk, egg, and baking mix in a small bowl and spread the mixture on top of your pie filling to create a crust.

Bake at 400° F for 25 minutes or until the topping is golden brown.

Chicken Pot Pie Recipe

That’s all there is to it! With just 5 minutes of prep and 25 minutes cook time, you’ll have dinner ready in 30 minutes with barely any effort needed! I love quick and easy meals like this that make me feel like I’m cooking homemade without all the effort and dishes involved!

What’s your favorite fall comfort food?

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