If you’re craving cozy comfort food on a busy weeknight, this chicken pot pie with biscuits is the answer. Flaky, golden canned biscuits (no soggy bottoms!) top a creamy chicken and vegetable filling. Dinner is ready in about 30 minutes!
For more twists on the classic supper, you might also like our old-fashioned homemade chicken pot pie, these chicken and biscuits, and this easy chicken pot pie with a store-bought crust.
Table of Contents
Before You Get Started
Before you jump in, here are a few helpful notes that will make the process easier:
- Shredded rotisserie chicken is your best friend here. It saves time and adds great flavor. If you want to cook your own chicken to use in the recipe, try this easy slow cooker shredded chicken.
- Bake the biscuits separately for a crisp, golden top every time (no soggy bottoms!).
- Thaw and drain your frozen veggies well so the filling doesn’t get watery.
- Brush the tops of the biscuits with melted butter or cream for extra browning.
- Check the sauce consistency: it should be thick enough to coat a spoon (not runny). If it seems too thick before baking, stir in a splash of milk so that it loosens up just slightly.
Step-by-Step: How to Make Chicken Pot Pie with Biscuits
Here’s a helpful walk-through, including some extra tips that you won’t find in the recipe card:
Step 1: Make the Filling
In a big bowl, stir together the condensed soup, milk, chicken, veggies, cheese, and thyme. Taste and adjust the seasoning if you’d like. Stir until creamy but not soupy (it should hold a spoon’s trail). Pour it into a greased casserole dish and cover with foil.
** Flavor Booster: Add a dash of garlic powder, onion powder, paprika, or other herbs such as parsley, oregano, rosemary, or chives to the filling.
Step 2: Prepare the Biscuits
Arrange the biscuit dough on a baking sheet. I prefer to bake the biscuits separately from the filling to avoid soggy biscuits that don’t cook through on the bottom. The biscuits won’t burn before the chicken mixture is warm!
Step 3: Bake the Filling and Biscuits
Slide both the casserole and the biscuits into the oven. The filling needs to warm through while the biscuits bake. The biscuits are done when they’re a deep golden color and they’re crisp on the bottom and edges.
** Tip: You might need to remove the biscuits from the oven before the filling is warmed through. That’s fine! Just check the baking instructions on your biscuit package.
Step 4: Assemble and Serve
Once they’re done, pull everything out. Let the pot pie sit for a few minutes before serving. Brush the biscuits with melted butter or sprinkle with fresh herbs if you’re feeling fancy! Arrange the biscuits on top of the hot filling and serve.
Biscuit Options and Placement
- Both store-bought canned biscuits and homemade biscuits will work in this recipe, so use whichever option you prefer. Canned biscuits are obviously quicker and easier (perfect for busy weeknights!), while the from-scratch version gives you that delicious homemade taste.
- I recommend Pillsbury Grands or Annie’s brand canned biscuits. For reliable, easy homemade biscuits, try Aunt Bee’s 3-ingredient biscuit recipe or these 3-ingredient buttermilk biscuits.
- For the store-bought biscuits, follow the directions on your specific package. You’ll likely need to space them a couple of inches apart on a baking sheet for even browning.
- Position the baking sheet in the center or upper third of the oven for the best browning.
- Tip: Brushing the tops of the biscuits with melted butter, cream, or an egg wash adds flavor and helps them turn a beautiful golden brown in the oven.
Serving Suggestions
Serve the chicken pot pie with biscuits alongside baked apple slices, Southern collard greens, roasted root vegetables, garlic roasted broccoli, or a house salad with candied pecans. Then, add a cream cheese pound cake or a chocolate bundt cake using cake mix for dessert!
Variations and Customizations
- Protein swaps: Use leftover turkey or leftover chicken from a previous meal.
- Vegetable variations: You can use a simple blend of only frozen peas and carrots, or try peas, carrots, and corn. If using fresh veggies, sauté them in a skillet with butter first. Good options include sliced mushrooms, onions, or even broccoli florets or diced potatoes or sweet potatoes.
- Base swaps: Try cream of mushroom soup or cream of celery soup.
- Cheese options: mozzarella, Gouda, Gruyere, Swiss, Colby, Colby Jack, Pepper Jack, or Monterey Jack.
- Top the pot pie with puff pastry instead of biscuits by following these instructions, or use a store-bought refrigerated pie crust like this recipe.
- Make your own biscuits from scratch if you have the extra time. We love Aunt Bee’s easy 3-ingredient biscuit recipe.
Make Ahead, Storage & Freezing
- Make-Ahead: Keep the filling in an airtight container in the fridge for up to 3 days.
- Freeze the filling (without the biscuits) in an airtight container for up to 3 months. Thaw overnight in the fridge before baking.
- Bake biscuits fresh or reheat them in the oven for just a few minutes when you’re ready to assemble.
- How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- How to Reheat: Warm gently in a 300°F oven for about 20-30 minutes, or until heated through. Cover loosely with foil to prevent overbrowning. Alternatively, reheat individual portions in the microwave for about 1 minute.
Frequently Asked Questions
- Why are my biscuits soggy underneath? This is a common issue when the biscuits are baked on top of the filling. Using this recipe, the biscuits bake separately to avoid that pitfall.
- How can I fix runny filling? Bake the dish a little longer uncovered to allow some of the extra liquid to evaporate. The filling will also thicken slightly as it cools.
- Can I bake the biscuits directly on top instead? Yes. If you’d rather bake everything in one dish, arrange the raw biscuits right on top of the filling and bake uncovered at 375°F for about 25-30 minutes, until golden brown and cooked through. For best results, cut the biscuits into quarters and space them slightly apart so the steam can escape. The bottoms may stay a little softer than when baked separately, but it’s an easy one-pan shortcut for busy nights.
- What’s the best way to reheat without drying the filling? Keep the pot pie loosely covered with foil, and reheat gently in a 300°F oven. You can also reheat the filling separately from the biscuits. To do so, warm the filling in a saucepan, adding extra milk as necessary. Warm the biscuits on a sheet pan in the oven for a few minutes.
Fantastic recipe. Easy, adaptable and a hit with my family.
– Carmen
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Chicken Pot Pie with Biscuits
Ingredients
- 1 (16 ounce) tube refrigerated biscuit dough (I use an 8-count can of Pillsbury Grands! Flaky Layers Buttermilk Biscuits)
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup milk
- 2 cups cooked, shredded, or chopped chicken (such as the meat from a store-bought rotisserie chicken)
- 2 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about one 10-ounce package)
- ½ cup grated cheddar cheese (about 2 ounces)
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
- Kosher salt and ground black pepper, to taste
Instructions
PREPARE THE FILLING
- Grease a 9-inch deep-dish pie plate, a 9-inch baking dish, or another 2-quart casserole dish. In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme. Season with salt and pepper to taste.
- Transfer the chicken mixture to the prepared dish. Cover with foil.
PREPARE THE BISCUITS
- If using Pillsbury Flaky Layers Buttermilk Biscuits, preheat the oven to 350°F. If using a different brand of store-bought biscuit dough, refer to the baking instructions on your package for the correct oven temperature and baking time. Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
BAKE THE BISCUITS AND THE FILLING
- Place the biscuits and the covered pie dish in the 350°F oven. Bake for 14-17 minutes, or until the biscuits are golden brown. Continue baking the filling (covered) until it’s hot and bubbly, about 5-10 more minutes.
- Arrange the cooked biscuits in a single layer on top of the filling to form the “crust.” You might not be able to fit all of the biscuits on top of your pot pie, so serve any extras on the side.
Notes
Nutrition
I absolutely love this recipe! It is easy to make and a regular recipe in my home. My kiddos love and always have seconds! I sometimes substitute the chicken for leftover pork tenderloin and it is just as good!
– Ginger
More Chicken and Biscuits Recipes
Crockpot Chicken Pot Pie with Biscuits
4 hours hrs 15 minutes mins
Creamed Chicken and Biscuits
20 minutes mins
Chicken and Biscuits
57 minutes mins
Originally published in September, 2016, this recipe was updated in October, 2025.
Hey Blair,
Tried this recipe tonight, and it is boyfriend[and me] approved! Like others it did take more around 35-40 mins for it to heat through (I covered mine). But to me that’s not something you should be penalized for as people use different dishes/ovens etc. I couldn’t find the Jr sized biscuits so I opted for pre-made dinner rolls and they went perfectly with the filling. Delicious, simple, and still relatively quick!
Great! Thanks so much, Alyssa!
Hi, Sandy! Yes, a traditional chicken pot pie has a pie crust on top. You can certainly use this filling but put pie crust on top instead. I haven’t tested that myself, but I would try baking the pot pie at 425 degrees F for 30-40 minutes, or until crust is golden brown. During last 15 to 20 minutes of baking, you will probably need to cover the edges of the crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
This is really good, I used fewer veggies and only half the milk and it was fabulous. I will make again!
Thanks, Lana!
Just tried this wonderful recipe! I’ve started trying out all kinds of casseroles. Used cream of mushroom soup, but I’m thinking of adding cream of Celery soup instead for a little change in flavor.
Thanks for all of the tasty recipes!
Thank you, Pamela! That would work well, too! 🙂
Yummy and really easy to fix.
Thanks, Jackie!
Fantastic recipe. Easy, adaptable and a hit with my family.
Thanks, Carmen! We’re happy to hear it.
Tastes very gourmet! I cut the biscuits in 4, and placed them on top of the casserole. Turned out great!
Thanks, Mary!
Good one
Thank you, Patience!
I absolutely love this recipe! It is easy to make and a regular recipe in my home. My kiddos love and always have seconds! I sometimes substitute the chicken for leftover pork tenderloin and it is just as good!
Thank you so much!
Hi Blair,
I am using the aforementioned easy chicken pot pie recipe for dinner tonight do you bake the biscuits and filling together or simply place the cooked biscuits on top? If I do bake them together for how long and what temp?
Thank you!
Kristin
Hi, Kristin! You’ll bake the biscuits on a greased baking sheet separate from the filling. Once they’re done, arrange them on top of the hot filling. That way you don’t get undercooked or overcooked biscuits — they’ll be perfectly cooked through and golden brown. 🙂 Hope you enjoy!
Sure looks easy. You directions with possible substitutions, Just excellent. My husband will not eat peas so I can now think of other vegies to add. Thannks
Wonderful! I hope that your husband approves! 🙂
if you mix all in a pot and cook to a low boil pour in the baking dish add the Biscuits right on top you just need to bake the cooking time of the Biscuits uncovered. this is how I do mine and its so fast. this a great recipe. i never thought of using tyme. i will have to try it
Thank you for the tip, Theresa! We hope you enjoy our version!
I mixed cream of chicken and cream of mushroom soup with a little sour cream with a small bag of vegetables and leftover beautiful Costco chicken. Topped it with raw biscuits. I’m now ready to cook it.
Awesome! I hope you enjoy the meal, Judith!
I like yur recipes….very practical and surely delicious at 79 I still cook for my wife of 55 years….known her for 64
She’s kinda spoiled
Thank you, Bryan! That’s so kind of you. Lucky wife!
Made this dish tonight for dinner exactly as written. While my family ate it, it was missing flavor. Everyone reached for the salt shaker many times, which is my indicator that it wasn’t well-received. I will make it again, but I will add garlic and onions to the filling and season the chicken with salt and pepper when cooking. The Pillsbury biscuits ended up being the biggest hit of the dinner.
Thank you for your website and newsletter! I usually add one to two dishes of yours to my weekly meal plan.
Thanks for the feedback, Amy! I typically use rotisserie chicken in this dish, which is highly seasoned. I would agree that if you’re cooking your own chicken at home, you’ll likely want to add some seasoning. The garlic and onions will be a nice addition as well. Thanks for reading the blog!