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Quick & Tasty Chicken Pot Pie

This chicken and vegetable pot pie uses refrigerated biscuit dough to create a visually appealing and easy-to-handle crust you can enjoy on the side. And it's ready in half an hour.

Serves 8
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
307 calories per serving


> 2 pkg McCormick Chicken Gravy Mix
> 1 tsp McCormick Poultry Seasoning
> 1 1/2 cups milk
> 1 cup water
> 2 tbsp butter
> 3 cups cubed cooked chicken or turkey
> 2 cups frozen mixed vegetables
> 1 can ( 7.5 oz.) refrigerated biscuits


Preheat oven to 375°F. Mix gravy mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Top with biscuits. Bake 15 minutes or until biscuits are golden brown.

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