Cheater Pot Pie

Cheater Pot Pie

219

"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
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Original recipe yields 8 servings

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Nutrition

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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Directions

  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

219
  1. 271 Ratings

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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 hav...

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 l...

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, a...