Wednesday, August 29, 2018

Lazy Chicken Pot Pie

Sooooo, it's no secret that I'm lazy AF energy efficient.  But, recently I'd come across a recipe for chicken pot pie that I thought looked delicious, but required waaayyyy too much effort for me.  You can look up chicken pot pie recipes on your own, but I'm going to tell you Lazy Megan's Chicken Biscuit Pie.  Also, let's be honest, biscuits > pie crust any day.

Lazy Megan's Chicken Biscuit Pie (CBP)


Chicken breast(s)
Herbs/seasoning packet
Frozen veggies
1 can cream of (your preference) soup
1ish+ can of water
1 tablespoon corn starch
Canned biscuits (at least a roll of 8)

It tastes a lot better than it looks.


1.  Cook up some chicken breasts with seasoning of your choice.
-I cooked my chicken titties in the crockpot all the day long with a Crockpot's Savory Herb Chicken seasoning packet, because it's my favorite non-taco/non-bbq seasoning.  I originally cooked the chicken for another dinner so I used 2 very large chicken titties with most of the seasoning packet, and there was prob 1-1.25 boobs remaining for the CBP.

2.  Locate your pie pan and spray with cooking spray. 

3.  Take your can of biscuits and slice all the biscuits in half (like you would if they were cooked and you split the biscuit apart to add butter or jam or whatever).  You are trying to make the biscuits thin so they cook through.
-I used flaky biscuits so that way they would maybe already be kinda separated and easier to split.
-Also, don't EVER think to yourself, "I should just get this tiny can of biscuits since there's only 2 of us, I don't really want biscuit mix leftover."  That's dumb AND what I did and I regretted it because I didn't feel like we had enough biscuits.  Just get the big can (8+) biscuits.  If you don't use all the biscuits, cook them while you're eating and you have breakfast in the morning.  Learn from my mistakes, do as I say, not as I do.

4.  Line the bottom of the pie pan with split biscuits.  Set aside enough biscuits to cover the top.

5.  Cook "pie crust" until biscuits are cooked through. 
-This took some figuring out.  Since they are split, I set the oven to the temperature as directed on the biscuit can, then halved the time and checked on the biscuits about that time to judge how much more time they needed to cook.  I think I ended up cooking my bottom layer for 5-10 minutes.

6.  While your "crust" is cooking, cut up cooked chicken into chunks or shred, then put into a mixing bowl.
- I shredded the chicken with the KitchenAid Mixer (w/ paddle attachment) straight from the crockpot because #energyefficient.  This trick doesn't work well with cold chicken, from my experience, just FYI.

7.  Add 1 can of Cream of ____ Soup to the mixing bowl with the chicken.
-I used Cream of Mushroom and added 1/2 a tablespoon of Better Than Bouillon Chicken to give it some flavor.

8.  Add 1 can of water to the mix.  Mix well, making sure your soup isn't in goopy chunks.

9.  Add 1ish tablespoon of corn starch.  Mix in well.

10.  When the chicken/soup mix is blended well, put it into a pot, add enough frozen veggies to make yourself happy, and heat until the mix starts to bubble/boil. 
-Enough veggies for me was at least 2 cups of veggies, if not more.
-The purpose of this exercise is to thaw the veggies and heat up the mix so you only have to cook the CBP for the length of time it takes to cook the top layer of biscuits.

11.  Assuming that your "crust" is finished cooking by now, add the chicken/veggie mix to the pie pan.

12.  Cover the chicken/veggie mix with the remaining split biscuits.

13.  Cook in the oven as directed by the biscuit can (400° for 10-12 minutes or whatever). 

14.  Remove from oven, decide that the underside of the biscuits aren't cooked enough, flip them over and cook for 5-15 more minutes (until they are definitely done).

15.  Remove from oven, serve, and enjoy!

16.  Think to yourself how easy this was and how delicious it was and how you should blog about it and you will make this again, but you will DEFINITELY buy a non-small size of biscuits.

After note:
I'm actually thinking you could skip the part where you heat the mix on the stove, you'd just need to thaw the veggies before adding them to the mix.  Then you could add the cooked chicken/thawed veggie/soup mix to the cooked crust, cook for ~10-15 mins, add the top layer of biscuits, cook for ~10 mins, flip biscuits, cook another 5-10 minutes and DUNNN.  1 dish saved from the dishwasher.


  1. I make an even lazier version- canned Veg All, Cream of Potato soup, frozen pie crusts. Haha. Yours sounds really good with the biscuits!

  2. you had me at lazy! i'm not a huge fan of chicken but i'm pretty sure KC would eat this, so... sold.

  3. Hahaha like Kristen, you had me at lazy! This sounds like a good comfort food, colder weather dish for the fall/winter that I will have to file away.


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