This classic Minute Chicken Pie is the ultimate comfort food for busy weeknights. It transforms leftover rotisserie chicken or turkey into a rich, creamy casserole topped with a flaky biscuit crust. The savory mushroom soup base, enhanced with sliced onions and green peppers, provides a hearty, home-style flavor that pairs perfectly with the tender poultry. It’s a versatile dish that comes together in under an hour, making it ideal for family dinners or potlucks. The combination of savory filling and golden, buttery topping creates a satisfying meal that feels indulgent yet simple to prepare.
Minute Chicken Pie
Description
This classic Minute Chicken Pie is the ultimate comfort food for busy weeknights. It transforms leftover rotisserie chicken or turkey into a rich, creamy casserole topped with a flaky biscuit crust. The savory mushroom soup base, enhanced with sliced onions and green peppers, provides a hearty, home-style flavor that pairs perfectly with the tender poultry. It&# 226;ÂÂs a versatile dish that comes together in under an hour, making it ideal for family dinners or potlucks. The combination of savory filling and golden, buttery topping creates a satisfying meal that feels indulgent yet simple to prepare.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC). Grease an 8-inch square baking dish with butter or cooking spray.
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In a large skillet over medium heat, melt the butter or heat the salad oil. Add the thinly sliced onions and cook until softened and translucent, about 3-4 minutes.
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Add the chopped green peppers and cooked vegetables to the skillet. Sauté for another 2 minutes until the vegetables are heated through.
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Stir in the condensed cream of mushroom soup and milk. Cook, stirring constantly, until the mixture is smooth and begins to simmer.
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Add the diced leftover chicken or turkey to the skillet. Stir well to combine with the sauce and heat through for about 2 minutes.
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Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
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Separate the biscuit dough into individual biscuits. Place the biscuits on top of the filling, arranging them so they cover the surface. They do not need to be perfectly spaced as they will expand.
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Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.
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Remove from the oven and let stand for 5 minutes before serving to allow the filling to set slightly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 432.1kcal
- % Daily Value *
- Total Fat 16.1g25%
- Saturated Fat 6.6g33%
- Cholesterol 24.0mg8%
- Sodium 135.2mg6%
- Total Carbohydrate 64.5g22%
- Dietary Fiber 1.8g8%
- Sugars 56.3g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the microwave or oven until heated through.
Substitutions: You can use cream of chicken or cream of celery soup instead of mushroom for a different flavor profile. Frozen mixed vegetables work well if thawed and drained first.
Variations: Add a sprinkle of shredded cheddar cheese over the top of the biscuits in the last 5 minutes of baking for extra richness.
Tips: If you don't have leftover chicken, you can use canned chicken breast, drained and flaked. Ensure the chicken is fully cooked before adding it to the soup mixture.
Safety: Make sure the internal temperature of the chicken reaches 165ðF (74ðC) if using raw chicken, though this recipe is designed for pre-cooked leftovers.
