Start with CHICKEN: The Easiest Chicken Pot Pie Bake (No Rolling, No Fuss)

There are two kinds of dinners in this world:

1. The ones you plan.
2. The ones that save you.

This one? It’s a save-you kind of dinner.

If you’ve got a quart of Start with CHICKEN in your fridge or freezer, you’re 30 minutes away from what tastes like a homemade chicken pot pie… without making a crust, without cooking raw chicken, and without a sink full of dishes.

And for me, that’s what I call a win!

Why I Love This Recipe

I love a good chicken pot pie.
I do not always love making a good chicken pot pie.

Rolling dough. Cooking chicken. Thickening sauce just right. It’s wonderful when you have time.

But this version?

You:

• Open a container.
• Stir a few things together.
• Top with biscuits.
• Bake.

That’s it.

And somehow it still tastes like you worked a whole lot harder than you did.

Start with CHICKEN Biscuit Pot Pie Bake

Ingredients

• 1 quart Start with CHICKEN
• 6 Tablespoons cornstarch
• 1 cup frozen vegetables of choice
  (I used peas and carrots — use what you love or what’s in your freezer.)
• 1 Tablespoon RRF S&P
• Additional seasoning to taste
  (I added 1/2 teaspoon of salt. Feel free to taste since everything is already cooked.)
• 1 can refrigerated biscuits
  (I used buttermilk Grands)

Instructions

1. Preheat oven to 350°F.
2. Pour about ½ cup of the broth from your Start with CHICKEN into a saucepan or bowl.
3. Whisk in the 6 Tablespoons cornstarch.
   Don’t stress if there are lumps. Truly. They will disappear while baking.
4. Add the rest of the Start with CHICKEN and your frozen veggies. Stir to combine.
5. Warm the mixture slightly — either:

• On the stovetop
• Or in the microwave
• You don’t want it ice cold going into the oven.

1. Pour everything into a pie pan or 9x9 baking dish.
2. Top with biscuits — but don’t let them touch.
   Give them space to rise and brown beautifully.
3. Bake for 25–30 minutes, until:

• The biscuits are golden brown
• The filling is hot and bubbly

If the biscuits start getting too brown before the filling is bubbling, loosely tent with foil to protect the tops.

Let it cool slightly before serving — it will be like molten lava.

Why This Works So Well

The magic is in the broth.

Because your Start with CHICKEN is already packed with rich chicken and real broth, when you add cornstarch and bake it, it turns into that creamy, cozy filling we all love in pot pie — without adding cream, canned soup, or complicated steps.

It’s simple ingredients.
It’s forgiving.
And it feeds a family.

Let’s Talk Variations

This is a base recipe — and you know how I feel about that.

You can:

• Add diced onions or sautéed mushrooms (if your people love them)
• Stir in fresh herbs
• Add a splash of cream for extra richness
• Use mixed vegetables, green beans, or corn
• Add cracked black pepper to add a bite

Start with CHICKEN is exactly that — a place to begin.

The Bigger Picture

One of the reasons we created Start with CHICKEN was for meals like this.

Not fancy.
Not complicated.
Just real food made possible on busy nights.

Because cultivated living isn’t about doing everything from scratch every time.

It’s about:

• Knowing where your food comes from.
• Keeping good ingredients on hand.
• And having simple systems that let you feed the people you love well.

And sometimes that looks like a bubbling dish of biscuit-topped chicken pot pie on a Tuesday night.

If you make it, tell me what veggies you used. I love seeing how you all make these recipes your own.

Happy cooking!

— Angela

Post Tags: Start with CHICKEN