Chicken Pot Pie

Easy Weeknight Chicken Pot Pie
Chicken Pot Pie Casserole

Easy Weeknight Chicken Pot Pie

Well, well, what do we have here? Our first post, that’s right!

Kate and I felt like it was sort of mandatory for our very first post to contain a recipe that included peas and carrots, so with that, we bring you our version of chicken pot pie! Maybe you are like us and you crave a nice Sunday night dinner during the week but are so pressed for time that it just doesn’t seem possible. Well let’s just say…drumroll please…..that it IS possible! With this quick and easy weeknight chicken pot pie recipe, your family will swear that you spent hours in the kitchen. It doesn’t take too much prep work, and its great reheated the rest of the week! Not to mention, it can even be prepped the night before πŸ˜‰ Take THAT for a weeknight dinner!

Happy Eating! 
– Lauren & Kate

P.S. The biscuits will start to turn a golden brown color pretty shortly into the baking process, but make sure to cook this close to the full 40 minutes or more until they are a very dark, golden brown or else they won’t be cooked all the way through.

Easy Weeknight Chicken Pot Pie Filling

Easy Weeknight Chicken Pot Pie

Chicken Pot Pie
Serves 8
With a flavor that only seems like it took hours of work in the kitchen, this easy version of chicken pot pie is comfort food at its finest!
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
  1. 1 rotisserie chicken (pre-cooked, store bought, skin removed)
  2. 3 medium carrots, peeled and chopped (about 1 cup)
  3. 2 stalks celery, chopped (about 1 cup)
  4. Β½ small onion, diced
  5. 1 cup peas, frozen
  6. 1 clove garlic, minced (about 1 tsp)
  7. 1 can cream of mushroom, can be reduced fat/sodium
  8. 1 can cream of chicken, can be reduced fat/sodium
  9. ΒΌ cup chicken broth, can be reduced fat/sodium
  10. 1 tbsp fresh sage (or 1 tsp dried)
  11. 1 tbsp fresh thyme (or 1 tsp dried)
  12. Β½ tbsp butter
  13. Salt (or salt substitute) & black pepper, to taste
  14. Pan spray
  15. 2, 8 oz cans refrigerated biscuits (we only ended up using 12 biscuits total)
  1. Preheat oven to 350 degrees F.
  2. Remove chicken from bone and shred into large mixing bowl.
  3. Chop carrots, celery, and onion. Pour into bowl with the chicken. Add frozen peas.
  4. Stir in minced garlic, both soups, and broth.
  5. Chop fresh herbs (if needed) and fold into mixture.
  6. Chop butter into small pieces. Fold into mixture.
  7. Season mixture with salt and pepper to taste.
  8. Spray 3 qt casserole dish with pan spray. Spread chicken mixture into dish.
  9. Open biscuits and layer (uncooked) on top of chicken mixture.
  10. Bake for approximately 40 minutes or until biscuits are dark, golden brown and sides are bubbling.
  11. Let cool 10-15 minutes before serving.
  1. Pressed for time? Try subbing a bag of frozen mixed veggies instead of chopping fresh ones!
  2. This can also be prepped the night before. Just make the filling and refrigerate overnight. The next day you can just add the biscuits on top and bake!
  3. Nutrition Information (based on 8 servings using salt substitute)
  4. Calories: 410, Protein: 23 g, Fat: 14 g, Carbohydrates: 48 g, Fiber: 4 g, Sugar: 9 g, Sodium: 1532 mg (drops to 1459 mg with salt substitute), Saturated Fat: 5 g
Ease and Carrots



  1. This pot pie looks so perfect for this time of year!

    1. Thanks Karly! You’ll have to try it out! πŸ™‚

  2. Wow, your first post! I wish my photography was that stunningly beautiful on my first post! Your blog is adorable and I am absolutely trying this chicken pot pie SOON and will be keeping up with you. Happy blogging! πŸ™‚

    1. Thanks Amy – you are too kind! Would love to hear what you think of the pot pie! πŸ™‚

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