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Quick Chicken Pot Pie (by Paula Deen)


2 cans cream of chicken soup

1 cup sour cream

1/2 tsp parsley

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/4 tsp pepper

1 cup milk (DIVIDED)

1 package frozen mixed vegetables (thawed)

3 cups cooked chicken (cubed)

1 1/2 cup biscuit mix

1/2 cup sharp cheddar

1/2 cup buttermilk


1) In a large bowl, mix together cream of chicken soup, sour cream, seasonings, and 1/2 cup milk.

2) Once mixed, add the mixed vegetables and chicken. Mix well.

3) In a separate bowl, mix together the biscuit mix, cheddar, the rest of the milk and butter milk. (You want it to be a very thin consistency.)

4) Spray a casserole dish with a little oil. Add in the meat/veggie mix.

5) Add the biscuit mix on top by spoonfuls. It will not cover every bit of the casserole. As it bakes, it will spread out.

6) Bake at 350 degrees for 45 minutes.

7) Serve and ENJOY!

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