Get dinner on the table fast with this easy high-protein chicken pot pie meal using pre-cooked chicken and shortcut ingredients. Ready in 20 minutes!

Ingredients

• 3 cups pre-cooked chicken breast, chunked
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup skim milk
• 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count)
• 1/2 tsp dried parsley
• 1/4 tsp garlic powder
• Salt and black pepper to taste

Instructions

Step 1

Preheat your oven to 375°F (190°C). In a large bowl, combine the pre-cooked chicken chunks, frozen mixed vegetables, cream of chicken soup, skim milk, dried parsley, garlic powder, salt, and pepper. Stir until well mixed.

Step 2

Pour the mixture into a 9×13-inch baking dish or a 2-quart casserole dish, spreading evenly.

Step 3

Arrange the refrigerated buttermilk biscuits on top of the filling, covering as much surface as possible. The biscuits will expand as they bake.

Step 4

Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges. Let cool for 5 minutes before serving.

For best results

• For extra protein, use Greek yogurt instead of milk for a creamier sauce.
• If you prefer a thicker filling, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the mixture before baking.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Variations

• Swap chicken for turkey or rotisserie chicken for a different flavor.
• Add 1/2 cup shredded cheddar cheese on top of the biscuits before baking for a cheesy crust.
• Use gluten-free cream of chicken soup and gluten-free biscuit mix for a gluten-free version.

Nutrition

• Calories415 kcal
• Total Fat14g
• Saturated Fat4g
• Cholesterol85mg
• Sodium920mg
• Total Carbohydrates38g
• Dietary Fiber4g
• Sugars6g
• Protein35g

Common Questions