Two Step Inside Out Chicken Pot Pie
Elevate your comfort food game with this Two Step Inside Out Chicken Pot Pie—a quick and easy twist on the beloved classic that’s perfect for busy weeknights. This 35-minute recipe transforms traditional chicken pot pie into a deconstructed masterpiece, featuring golden, flaky refrigerated biscuits as the base for a luscious filling of tender shredded chicken, vibrant mixed vegetables, and a creamy blend of condensed cream of chicken soup and milk. Seasoned to perfection with salt and pepper, every bite feels warm, hearty, and satisfying. With minimal prep and simple ingredients, this family-friendly dinner combines convenience with indulgence, making it a must-try for cozy evenings. Serve it open-faced for a rustic presentation or stack it to create a flaky, buttery pot pie sandwich. Don’t forget the optional buttery finish to add an extra touch of decadence!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 2 cups Frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 10.5-ounce can Condensed cream of chicken soup
- 0.5 cups Whole milk
- 1 8-count can Refrigerated biscuit dough
- 2 tablespoons Unsalted butter (optional, for brushing)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Bake the refrigerated biscuit dough according to the package instructions until golden brown. Set the biscuits aside to cool slightly.
While the biscuits bake, heat a large saucepan over medium heat. Add the condensed cream of chicken soup and whole milk to the pan, stirring to combine into a smooth mixture.
Add the shredded cooked chicken and frozen mixed vegetables to the saucepan. Stir well to ensure everything is coated in the creamy mixture.
Season the filling with salt and black pepper, adjusting to taste. Allow the mixture to simmer gently for 5-7 minutes, stirring occasionally until the vegetables are heated through and the filling is thick and bubbly.
To serve, split one or two biscuits per person horizontally and spoon the prepared chicken pot pie filling over the bottom half of the biscuit. Top with the other half of the biscuit or serve open-faced.
Brush the tops of the biscuits with melted butter, if desired, for a flaky and golden finish.
Serve immediately and enjoy this comforting Two Step Inside Out Chicken Pot Pie!
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 7450 mg | 324% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 49.0 g | ||
| Protein | 197.1 g | 394% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 415 mg | 32% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
