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Easy Homemade Chicken Pot Pie

  • Prep Time: 15 minutes
  • Cook Time: 25 - 28 minutes
  • Servings: 9
  • Course: Soups & Salads

A hearty crust of cornmeal and cheddar holds a creamy, savory filling of chicken and veggies.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Serve up this family favorite without the need to soak or scrub your pan. Simply bake the pot pie in a dish lined with pan lining paper and toss out the mess when dinner is done!


  • 1 package (8 ounces) cream cheese, softened
  • 2 cloves garlic, minced
  • 2 1/4 cups milk
  • 1 cup finely shredded Parmesan cheese
  • 2 cups frozen mixed vegetables
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 2 cups shredded cooked chicken breast
  • 1 package (12 ounces) refrigerated biscuits
  • 1/4 cup yellow cornmeal
  • 2 tablespoons finely shredded Parmesan cheese


Step 1

PREHEAT oven to 350°F. Line a 2-quart square baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up.

Step 2

MELT cream cheese over medium heat in a large skillet. Add garlic and whisk until smooth. Whisk in the milk slowly; then add the 1 cup Parmesan cheese. Continue to cook and stir about 5 minutes or until sauce thickens slightly.

Step 3

ADD frozen vegetables, thyme, and black pepper to the skillet. Cook and stir just until boiling. Stir in chicken; heat through. Transfer mixture to the prepared baking dish.

Step 4

DIP biscuit dough rounds in cornmeal to coat.

Step 5

PLACE biscuit dough rounds on top of hot mixture in baking dish, cutting rounds as needed to cover mixture. Sprinkle the 2 tablespoons Parmesan cheese on top.

Step 6

BAKE, uncovered, 25 to 28 minutes or until mixture is bubbly and crust is golden.

Step 7

LET stand 15 minutes before serving.

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