Chicken Pie with Vegetables

Chicken Vegetable Pie

This classic dish combines tender diced chicken with frozen mixed vegetables, all enveloped in a creamy sauce and topped with flaky biscuits that’s perfect for busy weeknights or cozy family dinners.

The instructions are uncomplicated. Start by cooking and draining the vegetables, then mix in the milk, soup, seasonings, and chicken. Heat the mixture, pour it into an 8-inch baking pan, and top with cut-out biscuits. Bake for 15 to 20 minutes, and you’ve got a meal that serves four to six people. For variety, the recipe suggests swapping the chicken for tuna or salmon, making it adaptable for different tastes or dietary preferences.

This recipe evokes the charm of home-cooked comfort food from yesteryear, likely inspired by mid-20th-century American cuisine where convenience foods like canned soup and Bisquick were kitchen heroes.

Chicken Vegetable Pie Recipe

Instructions for Chicken Vegetable Pie Recipe

   Cook vegetables, drain. Add milk, soup and seasoning, diced chicken. Heat, pour into 8 inch baking pan. Place cut out biscuits on top. Bake 15 to 20 minutes. Serves four to six. Tuna fish or salmon may be used in place of chicken.