Cheater Pot Pie

Cheater Pot Pie

Melanie R. Stevens-Adkins 0

"My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk."

Ingredients 45 m {{adjustedServings}} servings 263 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
  2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
  3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
  4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
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Reviews 219

  1. 271 Ratings


With a few changes, this was a 5 star pot pie! I consider us to be "Pot Pie Connesours" as it is my husband's favorite food. He jokes that we have never had the same recipe twice! He will have this one again! My modifications were: One can of soup, one can of broth (made a roux with some of the butter and couple tsp flour and the broth) and cooked the veggies in that. I then added the chicken and cream of soup. After pressing the biscuits down on the bottom layer, I baked those for about 10 min at 450 degrees (but could have used 5 more min) so they wouldn't be soggy. Then the filling, then the rest of the biscuits. I forgot the butter until it came out of the oven, but I brushed it on then and looked, smelled, and tasted wonderful (check out my picture of the pot pie). Great, fast pot pie!


Even with all these adjustments this recipe was still very fast and easy. Even though I used reduced fat soups and milk this still came out rich and creamy, but healthy!! Everyone in my family loved it, which is saying alot, they all have very diffent tastes. I will definitly be making this again. Here are the adjustments I made: I used 2 soft ready pie crusts instead of biscuits. I cooked the bottom crust in the heating oven while I prepared the filling. I used 98% fat free cream of chicken soup and 98% fat free cream of celery. I also used 1% milk. I used three bnlss/sknlss chiken breast halves broiled for 5min per side (I just couldn't bring myself to use canned meat, it has no taste, and the texture leaves much to be desired). like I said this is still very fast, add maybe an extra 10 min to broil the chicken. Still very rich with the lowfat ingredients.


Like most, I found this to be the perfect starter recipe. After reading the previous reviews, I made the following tweaks: For the chicken, I used two chicken breasts boiled with salt, pepper, and garlic powder (brought to boil, then turned off heat and allowed to cool in pan before cubing). I used one can Healthy Request Cream of Chicken and one of Cream of Potato. I used half the biscuits to line the bottom of my casserole dish and baked for 15 minutes before adding the filling. As a personal preference, I added two diced hard-boiled eggs to the filling just before pouring into the casserole dish, which makes the sauce rich, creamy and flavorful. When done, this cheater recipe beat the pants off my neighbor's "from scratch" recipe!