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Cheater Pot Pie

Cheater Pot Pie

"My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk."
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45 m servings 263 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
  2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
  3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
  4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 235
  1. 289 Ratings

Most helpful positive review

With a few changes, this was a 5 star pot pie! I consider us to be "Pot Pie Connesours" as it is my husband's favorite food. He jokes that we have never had the same recipe twice! He will hav...

Most helpful critical review

Was dryer than I like so I used a full can of milk. This worked well for us.

Most helpful
Most positive
Least positive

With a few changes, this was a 5 star pot pie! I consider us to be "Pot Pie Connesours" as it is my husband's favorite food. He jokes that we have never had the same recipe twice! He will hav...

Even with all these adjustments this recipe was still very fast and easy. Even though I used reduced fat soups and milk this still came out rich and creamy, but healthy!! Everyone in my family l...

Like most, I found this to be the perfect starter recipe. After reading the previous reviews, I made the following tweaks: For the chicken, I used two chicken breasts boiled with salt, pepper, a...

My husband's aunts had come down to visit our new home for the 1st time and I was looking for a simple recipe to use up the last refrigerator biscuit roll I had. I also happened to have leftover...

Just fantastic, and so simple to make. I did use a deep dish pie crust for the bottom, but used Grand biscuits for the top (separated in half so they weren't too thick on top - they were just r...

I used real chicken, not canned. Really yummy. I also made individual pies in small pyrex dishes each with biscuit tops and bottoms -- the kids loved them, so did my hubby.

Very good flavor. I left the middle open, no biscuit and found the other biscuits baked more evenly, with no doughy damp spots. Added 2-3 stalks celery thinly sliced and used chicken fingers s...

This was very good. I changed the recipe a bit by using fresh chicken breast and used one can of cream of chicken and one can of cream of potato soup. I would no recommend using the "gand" typ...

This was very yummy! I also used chicken breasts that I cooked up myself. I didn't have any refrigerator biscuits, so I used refrigerator crescent rolls. I also added 1/2 teaspoon of garlic p...

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