DFP HEAD Dump and Bake Chicken Pot Pie Recipe | Food And Cake Recipes

Dump and Bake Chicken Pot Pie Recipe

Dump and Bake Chicken Pot Pie Recipe

prep 5 mins
cook 15 mins
total 20 mins
author the seasoned mom
yield 5


  • 1 (10.5 ounce) can condensed cream of chicken soup (I used Campbell’s Healthy Request)
  • 1 cup milk (I used 2% milk)
  • 1 (12 ounce) package frozen mixed vegetables, thawed (I used a mix of carrots, peas, corn, and green beans)
  • 1 cup diced cooked chicken (about 4-5 ounces)*
  • 1 (6 ounce) can miniature refrigerated biscuits (I used Pillsbury Grands! Jr. Golden Homestyle Buttermilk Biscuits) -- the miniature biscuits cook faster than the standard-size refrigerated biscuits, which is important for this recipe


  1. Preheat oven to 400 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
  2. Place soup, milk, vegetables, and chicken in the prepared dish and stir until completely combined.
  3. Top with biscuit dough.
  4. Bake, uncovered, for 15-18 minutes, or until biscuits are golden brown and the filling is heated through and bubbly. Keep an eye on the biscuits as they’re cooking – if you think that the biscuits are getting too brown on top, just cover them very loosely with foil while you finish baking the dish.

*Store-bought rotisserie chicken or leftovers from another meal will both work for this recipe. Use whatever is easiest!