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Chicken Pot Pie

  • Cook Time: 50 - 60 minutes
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 4 cups cubed cooked chicken
  • 2 cans (10 3/4 oz. each) condensed cream of chicken soup
  • 2 packages (12 oz. each) frozen mixed vegetables
  • 1 1/2 teaspoons poultry seasoning
  • 1/2 teaspoon pepper
  • 1 can (about 10 oz.) refrigerated buttermilk biscuits, cut in half


Step 1

PREHEAT oven to 375°F. LINE a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side toward food. Crimp Pan Lining Paper around rim of pan; set aside.

Step 2

COMBINE cream of chicken soup, poultry seasoning and pepper in a large bowl. Stir in chicken and vegetables. Spread evenly in lined pan. Cover with a sheet of Pan Lining Paper with parchment paper side down toward food.

Step 3

BAKE 35 to 40 minutes or until mixture is bubbling around the edges. Top with biscuits. Return pan to oven.

Step 4

CONTINUE BAKING uncovered 15 to 18 minutes or until biscuits are golden brown.

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