I LOVE Chicken Pot Pie!! I didn’t realize how much I loved it until my mom brough me it for dinner just after we had our second child. I was so grateful to have a warm meal that I didn’t have to cook myself. I was even more thankful after I took a bite of the meal and realized it tasted like HEAVEN!! Like I said, I knew I liked Chicken Pot Pie, but that night I fell in love with the dish and knew I needed the recipe. I’ve made my own version to share with you today to make it more kid-friendly. I say that because most Chicken Pot Pies have peas, and unfortunately, my family isn’t too fond of the small veggie. In fact, I really don’t like peas myself, so I make sure to omit them when I make this dish. I also like to add hard-boiled eggs and corn because my kids love them and it makes the dish so tasty.
Having simple, quick and delicious dinner ideas on hand are always my favorite. Fortunately, I almost ALWAYS have these ingredients handy, so this is a great “go-to” recipe on one of the many busy days we tend to have. For this recipe, I cooked up some shredded chicken, but you can also used canned chicken to make it go even quicker. You can also add or omit any ingredients depending on what your family likes. 😉
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Here’s the recipe for our favorite Chicken Pot Pie:
Chicken Pot Pie Recipe
- 2 cup cooked chicken (I shredded mine and also kept some cubes, you can also use 2 cans cooked chicken)
- 3 hard boiled eggs sliced
- 1 cup carrots thinly sliced or carrot crinkles
- 1/2 cup corn
- 1 can cream of chicken soup
- 1 cup chicken broth
- salt and pepper optional
- 1 1/2 cups biscuit mix instant
- 1 cup milk
- 6 tbsp butter melted
Preheat oven to 350
Layer chicken, eggs, carrots and corn in a 2-quart casserole dish.
In a medium bowl, mix together chicken soup, chicken broth, salt and pepper. Mix well. Pour over your layers.
In a separate bowl, whisk together biscuit mix and milk. Pour over the casserole.
Drizzle melted butter over the top and bake for 35 minutes. Serve warm. ENJOY!
We ALWAYS have cans on hand for easy baking and cooking. These 3 are some of my favorites! I use them on a weekly basis. 🙂
There are a few layers in this dish but start with chicken and eggs.
Then add your carrots and corn.
You will then mix your can of chicken soup and chicken broth along with salt and pepper.
Then add your biscuit and milk mix .
Top it off with melted butter.
Can you see why my kids love this?! So many yummy ingredients all in one place!
My little Evie couldn’t stop eating this! She kept asking for more and more. This recipe made quite a bit, but that didn’t stop us from having this for lunch AND dinner. 😀
As mentioned before, I use cans a TON in my baking and cooking. In fact, I like to have a 6-month supply of canned goods for us to keep on hand. I love it because I almost always have the ingredients on hand for any recipe I want to make (without having to run to the store real quick) and it’s a great back-up food supply for emergencies, like when a hurricane decides to make it’s way to Houston (hoping that doesn’t happen any time soon!!)
Did you Know?
- The can is one of the best ways to get food from farm to table – locking in nutrients at the peak of ripeness just hours after picking
- Using canned fruits and vegetables is a great way to add vitamins and minerals to your meals
- Cans help you save prep time and get a healthy meal on the table more often
- Canned foods are typically half the cost of frozen and 15 – 20% less than fresh
- Canned foods make homemade easy!
Here are some other recipes on the site that use canned goods:
For even more recipes using cans be sure to check out Cans Get You Cooking or follow them on social media:
This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.