Kids will have fun and learn a new cooking technique with this homemade biscuit crust over a simple pot pie filling.

  • PREP: 0 hr(s). 15 min / Total: 0 hr(s). 45 min
  • PHOTOS: 1 Add your photo
  • Servings: 4 servings, 1 pot pie (332 g) each

Courtesy of:kraft

What you need

 
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Make It

  • Heat oven to 400°F.

  • Step 1

    Combine vegetables, chicken and soup; spoon into 4 (2-cup) ovenproof bowls. Top with cheddar.

  • Step 2

    Mix flour and baking powder in medium bowl. Cut in cream cheese product with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms dough.

  • Step 3

    Divide dough into 4 balls. Pat each into 5-inch circle on lightly floured surface. Prick several times with fork to allow steam to escape.

  • Step 4

    Place dough rounds on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown and chicken mixture is hot and bubbly.

Kraft Kitchen Tips

  • VARIATION

    If you do not have 4 (2-cup) ovenproof bowls, spoon chicken mixture into deep-dish pie plate or 1-L casserole dish instead. Roll out biscuit dough to 9-inch circle; place over chicken mixture. Bake as directed.

  • HOW TO COOK THE CHICKEN

    Place 2 boneless skinless chicken breasts (3/4 lb./340 g) in shallow microwaveable dish or plate. Add 2 Tbsp. water; cover with waxed paper. Microwave on HIGH 4 to 6 min. or until chicken is done (170ºF).

  • HEALTHY LIVING

    Save 70 calories, 100 mg sodium and 7g of total fat, including 3g of saturated fat, per serving by preparing with low fat condensed cream of chicken soup, Cracker Barrel Shredded Light Mozza-Cheddar Cheese, Philadelphia Light Cream Cheese Product and 1% milk.

Ratings & Reviews

Ratings

Reviews

easy & yummy!

03/08/2013

quite easy to make. I made the topping without the cr. cheese and added more milk. it was OK, Could put any topping on it ie. stuffing or none at all. Was moist.

10/09/2012

02/05/2012

Delicious! I've made this so many times for my family and they love it. Definitely a winner.

07/28/2011

I made a few changes...first I used a pre-made pie crust to make it even easier and left out the cheese...I will be making this again for sure so easy...the whole family loved it!!

12/27/2010

12/11/2010

Super easy...not sure why everyone thought it was so dry....did as someone suggested and crumbled topping as more of a biscuit crust

11/29/2010

A family favorite. We like to use herb and garlic cream cheese to add a bit of extra flavor to the biscuit topping. FABULOUS!

11/25/2010

omit the cream cheese and it won't be dry, add 1/2 milk instead. Don't roll out the dough, don't overmix and spoon it over the top of chicken mixture.

11/19/2010

Topping was very bland and whole pie was dry. Nothing special about the taste. Won't make recipe again.

11/10/2010

Very tasty, but found it was a little dry, think I will add another can of soup next time & a different crust, maybe a puff pastry...Thanks for sharing

11/01/2010

It was so yummy! I made it in a casserole dish, and everyone got seconds! I will definitely bake this again :)

09/09/2010

This recipe was very easy to make. I had to make it with Mushroom soup instead of Chicken, and it turned out very good. My kids loved it and asked for seconds AND thirds!

05/31/2010

This recipe is fabulous, I have 6 kids, a single mom and not a lot of time for preparation and cooking, this makes life much easier and it tastes great.

12/15/2009

This was easy to make and my kids loved it. I personally could take it or leave it.

11/04/2009

10/08/2009

Simple and delicious, found the crust a bit too much for the four bowls, and added some garlic to the veggie/soup mix but it was great

09/17/2009

I made it jumbo muffin tins with pie dough so they were mini pies. I found the biscuit to dry. It was great to take leftovers for lunch.

09/16/2009

This is another easy receipe and ideal for family and friends. They think you have spent hours in the kitchen

09/16/2009

08/29/2009

04/10/2009

02/27/2009

This one of our top 5 favorite dishes now! Both my kids loved it !

01/10/2009

I make it vegitarian by omitting the chicken and using cream of mushroom soup instead. I made it for my mom and she kept on saying how great the "sauce" was!

12/27/2008

i wish there were a 10 star rating!!! made this for the boys at work... it was perfect for the cold winter night we had!!!

11/19/2008

my family loves this recipe, i have to make it at least once a week. I now have to make this recipe for my husbands co-workers.

10/19/2008

I make this over and over. Even for my picky eater. Use different veggies, whatever is left over.

10/16/2008

10/14/2008

10/10/2008

I found that while this was a tasty and easy recipe, it was a little too salty for my tastes. I think that is due to the fact that you donè='t add any water to the soup. I also didn't have the time to make the crust, so I just used some crescent roll dough instead. Worked great! Also, will omit the cheese next time...don't need it.

09/26/2008

My family loved it even though I forgot to add the cheese. However, they preferred a full crust (bottom as well as top), so I will try that next time.

09/25/2008

I have made this recipe a couple times and its easy, fast and delicious! I had plans to make it tonight and then realized I had no flour so I put mashed potatoes on top with a little more cheese on top and it was also fab!!!

09/18/2008

This was super easy to make and it had wonderful flavors! Delicious! I never made a crust before, so I am super happy that I was able to pull this off! :)

08/05/2008

My family loved this recipe! Instead of bowls, I used single-serving pie plates, the mini ones. You can also freeze it for a busy day.

06/05/2008

04/14/2008

This was delicious, quick and easy !!!!! I used a round pyrex baking dish, skipped the flour, baking powder and cream cheese. I added 4 cloves fresh garlic and topped it with a ready-made pie shell! My family loved it !!

12/27/2007

09/26/2007

YUM! perfect cold day food.

11/13/2006

I didn't think I can make any pie, I did it!! I had problems with the pie it was a little bit sticky but at the end we all loved it at home. I made the meatloaf with it and both came out amazing. for sure I will add it to my recipe box

11/10/2006

I absolutely love this recipe, and so does my whole family. The best chicken pot pie I've ever had.

09/21/2006

this is so awsome if u havent made it you should try it trust me

07/28/2006

This is the best pot pie recipe ever! I add frozen chopped broccoli to the mix and it gets rave reviews from company. It is such an easy thing to prepare ahead of time. I used to never eat the crust, but this is so delicious. Thanks Kraft!

05/05/2006

Very good, and so easy to make. I doubled the recipe and that made just enough for 4 hungry adults with a bit of left over. I found the mozarella cheese added a bit too much richness to the dish. I will omit it next time. Overall...excellent, will absolutly make again.

04/23/2006

My daughter made these. Only complaint from the rest of the family...Not enough...I will have her double the recipe next time.

02/23/2006

This was really to make and the taste was great.

02/08/2006

I did enjoy this for dinner. My sauce did turn out thick. I only had a cup of corn and a cup of peas (both frozen). I don't know if my crust may have been too thick. I made it as one large pie and in the middle it was nice and brown on the top but did not seemed cooked enough when you cut the crust it looked like raugh dough but tasted cooked enough. I would probably give this a longer cooking time.

01/30/2006

The ingredients, after cooking were runny in the mixture. I would expect that, this was due to some moisture in the frozen vegetables. I followed the recipe to the letter and also found that there was only enough mixture for 2 - 2 cup bowls not four. I would suggest for the first issue, the runniness, to add a little corn starch to the mixture to aid in thickening. For the second issue (the small amount of filling, I would definately suggest doubling the ingredients. There was enough topping (crust) from the recipe as it was.

01/14/2006

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Servings

4 servings, 1 pot pie (332 g) each

Nutritional Info

Serving Size 1 pot pie (332 g)

AMOUNT PER SERVING
Calories470
Total Fat 17g
Saturated Fat 8g
Cholesterol 90mg
Sodium 920mg
Total Carbohydrates 43g
Dietary Fiber 4g
Sugars 8g
Protein 32g
Vitamin A25%
Vitamin C6%
Calcium25%
Iron20%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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