Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Chicken Pot Pie Dump Dinner
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 360
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 25 g
- Cholesterol
- 66 mg
- Sodium
- 831 mg
This cozy chicken pot pie comes together in a single baking dish — no stovetop cooking or pie crust required. Creamy mushroom soup creates an easy, savory sauce for shredded rotisserie chicken, frozen vegetables and pearl onions mean no vegetable chopping, and convenient refrigerated biscuits bake right on top for the perfect golden, pillowy finish.
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 360
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 25 g
- Cholesterol
- 66 mg
- Sodium
- 831 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Position a rack in the center of the oven and preheat to 400 degrees F.
- Add the mushroom soup, chicken broth, Dijon, thyme and a few good grinds of black pepper to a 9-by-13-inch baking dish. Add the chicken, vegetables and onions and stir to combine. Top with the biscuits. Bake for 40 to 45 minutes, rotating halfway, until the filling is bubbly and the tops of the biscuits are browned.
- Let sit for 10 minutes, then top with the parsley and serve.
Cook’s Note
Make sure the prepared biscuits you use are regular-size biscuits, not Grands!, which are much larger.
