Chicken Pot Pie

A simple pot pie filling that starts with condensed soup and chicken and is topped with rich whole grain biscuit.

Serves: 24

  • 3 lbs cream of broccoli soup, condensed
  • 2 1/2 cups 1% milk
  • 1 teaspoon ground black pepper
  • 6 cups shredded cheddar cheese
  • 9 cups frozen, cooked, small diced chicken
  • 12 cups frozen mixed vegetables
  • 24 (1 ea) frozen dough whole grain biscuit
  • 1 tablespoon fresh, chopped parsley
  • Pan spray butter flavored


    1. Thaw biscuit dough, covered at room temperature 15-30 minutes until flexible or refrigerate overnight.
    2. Place thawed biscuit dough on parchment-lined full sheet pan; evenly with pan spray and prick each biscuit 4 times with tines of a fork.
    3. Sprinkle evenly with parsley; place greased parchment paper over top and add additional sheet pan weight.
    4. Bake in 350˚F convection oven for 8-10 minutes or until biscuits are golden brown; keep brown.
    5. Serve 8 oz of filling on serving dish; top with 1 biscuit and serve warm!

Optional Tip: Serve with sides such as spinach salad with mandarin oranges and strawberries, applesauce and milk is desired.

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