Easy Homemade Chicken Pot Pie

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

  • Prep Time

    15 minutes

  • Servings


  • Cook Time

    25 - 28 minutes

  • Course

    Soups & Salads



PREHEAT oven to 350°F. Line a 2-quart square baking dish with Reynolds Kitchens® Parchment Paper.

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.

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.

DIP biscuit dough rounds in cornmeal to coat.

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.

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

LET stand 15 minutes before serving.