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    Home » What We're Eating » Shortcut Chicken Pot Pie with Biscuits

    Shortcut Chicken Pot Pie with Biscuits

    Published: Mar 21, 2022 by Blair Lonergan

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    You only need 10 minutes to prepare a shortcut chicken pot pie with biscuits! This hearty casserole features chicken and vegetables in a creamy sauce, topped with golden brown buttermilk biscuits. Serve the simple comfort food classic with a side salad, a loaf of crusty bread, or a pan of cornbread for an easy weeknight dinner.

    Hands serving the best chicken pot pie recipe with biscuits

    Easy Chicken Pot Pie with Biscuits

    This chicken pot pie with biscuits is one of those rare gems -- a dump-and-bake dinner that's fast and 100% kid (and husband)-approved! It's a simplified version of the comforting, cozy childhood favorite that my mom served to our family on a regular basis when I was growing up.

    Now, if you're looking for an old-fashioned, made-from-scratch homemade chicken pot pie, you'll want to try this recipe. That version is a labor of love, and every bite shows you why it's worth the effort! However, we don't always have time to spend hours in the kitchen making a flaky pie crust from scratch, or stirring together a filling on the stovetop. Instead, think of this recipe as your "weeknight chicken pot pie!" It's an easy dish that takes advantage of kitchen shortcuts to get a cozy meal on the table quickly. Sometimes we can all use a little extra help, right?!

    Chicken pot pie filling in a white pie plate made with cream of chicken soup

    Ingredients

    This is just a quick overview of the ingredients that you'll need for our favorite homemade chicken pot pie with biscuits. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

    • Refrigerated biscuit dough: I use a can of Pillsbury Flaky Layers Buttermilk Biscuits, but you can use any store-bought or homemade variety that you like. Pillsbury Grands! biscuits work well, and so do these homemade 3-ingredient buttermilk biscuits.
    • Cream of chicken soup: this shortcut forms the base of your creamy sauce -- no need to make a roux with all purpose flour!
    • Milk: to thin the sauce. Chicken broth will work too, it just won't be nearly as creamy.
    • Chicken: you'll need about 2 cups of cooked meat. I prefer rotisserie chicken for a shortcut, but you can see my notes below for other suggestions as well.
    • Frozen mixed vegetables: a variety of corn, peas, carrots, and green beans. Feel free to substitute with any of your favorite vegetables.
    • Cheese: we like grated sharp cheddar cheese in this dish, but you can omit the cheese altogether or substitute with almost any good melting cheese.
    • Thyme: fresh or dried herbs will both work. This gives the dish nice savory, earthy flavor.

    Refrigerated biscuit dough on a baking sheet

    The Chicken for the Pot Pie Filling

    You’ll need a total of about 2 cups of cooked, shredded, or diced chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

    • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. This is my preference, since the rotisserie chicken also adds great flavor to the dish.
    • Boiled and Pulled Chicken: Boil about 1 lb. of boneless, skinless chicken breast or chicken thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken.
    • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this dish.

    Arranging biscuits on top of chicken pot pie

    How to Make Chicken Pot Pie with Biscuit Topping

    This is sure to become your new favorite easy chicken pot pie recipe! Thanks to help from a handful of shortcut ingredients, the dish is ready for the oven in about 10 minutes.

    1. Stir together the chicken pot pie filling.
    2. Transfer the chicken mixture to a greased deep-dish pie plate. Cover with foil.
    3. Arrange the biscuit dough on a baking sheet.
    4. Bake the biscuits and the filling in a 400°F oven until the biscuits are golden brown and the filling is hot. This will take about 8-11 minutes for the biscuits, and about 20 minutes for the filling.
    5. Place the biscuits on top of the filling to form the crust, and then serve!

    Overhead shot of hands serving easy chicken pot pie with biscuits

    What to Serve with Chicken Pot Pie Casserole with Biscuits

    This satisfying chicken pot pie casserole really doesn't need too much else on the side. Here are some easy options that go well with the classic comfort food if you're looking to round out the meal:

    • A simple Green Salad with Red Wine Vinaigrette, Caesar Salad, or House Salad with Candied Pecans
    • Southern Fried Apples or Baked Apple Slices
    • Southern-Style Green Beans or Amish Green Beans with Brown Butter
    • Garlic Roasted Broccoli or Parmesan Roasted Cauliflower
    • Southern Collard Greens
    • Sauteed Spinach or Sauteed Kale with Bacon
    • Three Bean Salad
    • Skillet Cornbread, Honey Cornbread, Corn Muffins, or Corn Sticks
    • 3-Ingredient Sour Cream Muffins
    • Pumpkin Bread or Pumpkin Muffins
    • Soft Dinner Rolls or Homemade Crescent Rolls

    Square side shot of easy chicken pot pie recipe with biscuits on a wooden dinner table

    Make Ahead

    To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep in the refrigerator for up to 3 days. When ready to bake the pot pie, allow the filling to sit on the counter at room temperature for at least 30-60 minutes so that it's not cold when you add it to the baking dish. Alternatively, you can freeze the pot pie filling in an airtight container for up to 3 months.

    Storage

    Leftover baked chicken pot pie with biscuits 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

    Allow the leftovers to sit on the counter at room temperature for at least 30 minutes before baking. Place the pot pie in a 300°F oven for about 20-30 minutes, or until heated through. If the biscuits start to get too brown, you can cover loosely with foil while the rest of the dish warms.

    Side shot of a plate of chicken pot pie with biscuits

    Recipe Variations for Homemade Chicken Pot Pie with Biscuits

    • Make your own biscuits from scratch if you have the extra time. This is an easy 3-ingredient biscuit recipe.
    • 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.
    • Instead of cream of chicken soup, try a different flavor such as cream of mushroom soup or cream of celery soup.
    • Use just about any vegetables that you like. 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.
    • Omit the cheddar cheese, or substitute with a different variety of cheese. Other good options include mozzarella, Gouda, Gruyere, Swiss, Colby, Colby Jack, Pepper Jack, or Monterey Jack.
    • Use leftover turkey instead of chicken.
    • Brush the top of the biscuits with an egg wash (beaten egg and 2 teaspoons - 1 tablespoon water) for an even deeper brown color and a bit of shine.

    Close up side shot of shortcut chicken pot pie with biscuits

    Tips for the Best Chicken Pot Pie Recipe with Biscuits

    • Use a 2-quart casserole dish or a deep-dish pie plate to bake your pot pie.
    • If you're using a different brand or a different variety of store-bought biscuit dough, check the package instructions for the correct baking temperature and time. Each version varies slightly.
    • Bake the biscuits separately from the filling. This avoids soggy biscuits that don't cook through on the bottom, and gives you more control over the temperature of the filling. The biscuits won't burn before the chicken mixture is warm!
    • Season the filling with additional fresh or dried herbs such as parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition.

    Overhead shot of hands holding a pan of chicken pot pie with biscuits

    More Chicken Pot Pie Recipes to Try

    • Easy Chicken Pot Pie {my mom's homemade filling is topped with a store-bought crust}
    • Homemade Chicken Pot Pie {with a made-from-scratch double crust}
    • Chicken Pot Pie with Puff Pastry {that's right -- an easy store-bought puff pastry is a delicious twist!}
    • Chicken Pot Pie Soup {serve the creamy soup with flaky biscuits for a fun twist on the classic casserole}
    • Crock Pot Chicken Pot Pie {yes, you can even make it in the slow cooker}
    Hands serving the best chicken pot pie recipe with biscuits
    Print Pin
    4.86 from 7 votes

    Shortcut Chicken Pot Pie with Biscuits

    Thanks to help from some kitchen shortcuts, you only need about 10 minutes to prepare this easy chicken pot pie with biscuits!
    Course Dinner
    Cuisine American
    Keyword Chicken Pot Pie, chicken pot pie recipe with biscuits, chicken pot pie with biscuits, Easy Chicken Pot Pie
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 - 6 servings
    Calories 399kcal
    Author Blair Lonergan

    Ingredients

    • 1 (12 ounce) tube refrigerated biscuit dough (I use a 10-count can of Pillsbury Flaky Layers Buttermilk Biscuits)
    • 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
    • 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)

    Instructions

    PREPARE THE FILLING

    • Grease a 9-inch deep-dish pie plate (or a 9-inch square baking dish).
    • In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme.
    • 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 400°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 400°F oven.
    • Bake for 8-11 minutes, or until the biscuits are golden brown. Continue baking the filling (covered) for about 10 more minutes, or until it’s hot and bubbly.
    • 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

    • Use a 2-quart casserole dish or a deep-dish pie plate to bake your pot pie.
    • If you're using a different brand or a different variety of store-bought biscuit dough, check the package instructions for the correct baking temperature and time. Each version varies slightly.
    • Bake the biscuits separately from the filling. This avoids soggy biscuits that don't cook through on the bottom, and gives you more control over the temperature of the filling. The biscuits won't burn before the chicken mixture is warm!
    • Season the filling with additional fresh or dried herbs such as parsley, oregano, rosemary, or chives. Garlic powder would also be a great addition.
    • Make your own biscuits from scratch if you have the extra time. This is an easy 3-ingredient biscuit recipe.
    • 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.
    • Instead of cream of chicken soup, try a different flavor such as cream of mushroom soup or cream of celery soup.
    • Use just about any vegetables that you like. 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.
    • Omit the cheddar cheese, or substitute with a different variety of cheese. Other good options include mozzarella, Gouda, Gruyere, Swiss, Colby, Colby Jack, Pepper Jack, or Monterey Jack.
    • Use leftover turkey instead of chicken.
    • Brush the top of the biscuits with an egg wash (beaten egg and 2 teaspoons - 1 tablespoon water) for an even deeper brown color and a bit of shine.

    Nutrition

    Serving: 1/6 of the recipe | Calories: 399kcal | Carbohydrates: 41g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 842mg | Potassium: 547mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3422IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 3mg

    This recipe was originally published in September, 2016. It was updated in March, 2022.

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    Reader Interactions

    Comments

    1. Megan @ Skinny Fitalicious

      September 02, 2016 at 7:13 am

      I love your dump and bake casseroles. I'm not a Mom and I love to cook, but I don't love being in the kitchen forever!

      Reply
      • Blair

        September 02, 2016 at 12:26 pm

        Thank you, Megan! You don't have to be a mom to appreciate quick and easy recipes! 🙂

        Reply
        • Jess

          January 29, 2021 at 5:06 pm

          5 stars
          Yay !!!!
          I work constantly and we eat out all the time,. And I really want to make food at home but it takes forever to clean up takes forever this is great thank you so much it's a wonderful recipe and I'm thrilled

          Reply
          • Blair

            January 29, 2021 at 6:01 pm

            Wonderful! Thanks for your kind note, Jess!

            Reply
    2. Kristy from Southern In Law

      September 02, 2016 at 6:00 pm

      This is such a great recipe! I am so with you - I love recipes that are quick and easy but still delicious so I can spend more time with the ones I love!

      Reply
      • Blair

        September 03, 2016 at 6:18 am

        Thanks, Kristy!

        Reply
    3. Kristin Smith

      September 02, 2016 at 9:05 pm

      I can't wait to try this!!

      Reply
      • Blair

        September 03, 2016 at 6:18 am

        Hooray! Hope you love it! 🙂

        Reply
    4. Chrissa - Physical Kitchness

      September 04, 2016 at 1:32 am

      Chicken pot pie reminds me of childhood. Growing up in the chilly Midwest, this was a winter staple meal. I love how you've transformed it and made it SO easy!!

      Reply
      • Blair

        September 04, 2016 at 7:33 pm

        Total childhood classic for me too, Chrissa! The easy version ROCKS!

        Reply
    5. Blair

      October 16, 2016 at 6:19 am

      Hi, Lisa Marie! It's definitely not soupy, so I'd say more like a traditional pot pie mixture. Hope that helps! 🙂

      Reply
      • Krystal

        January 18, 2019 at 7:58 pm

        I followed the recipe exactly and it was definitely a soup consistency no matter how much longer i left it in the oven.

        Reply
    6. Tabitha

      November 18, 2016 at 8:56 pm

      Bottoms... Not notions lol

      Reply
    7. Blair

      November 19, 2016 at 5:55 am

      Hey, Tabitha! No problem! If your biscuits are not cooked yet or your filling is still cold, then you can just cover the dish with aluminum foil and continue baking. The biscuits won't get burned on top as long as they're covered with the foil, and that will give the rest of the dish more time to catch up and finish cooking. Hope that helps!

      Reply
    8. Joe Smith

      November 19, 2016 at 5:18 pm

      Do I still add a can of water to the condensed soup?

      Reply
      • Blair

        November 19, 2016 at 6:09 pm

        Hi, Joe! Nope, there's no need to add any water! Enjoy. 🙂

        Reply
    9. KIM

      December 04, 2016 at 10:19 am

      5 stars
      GREAT RECIPE! I WARMED UP THE FILLING FIRST, THEN PUT THE BISCUITS ON TOP TO COOK. TURNED OUT GREAT!

      Reply
      • Blair

        December 04, 2016 at 6:35 pm

        Excellent! So glad that you enjoyed it, Kim! Thanks for letting us know!

        Reply
    10. Blair

      December 14, 2016 at 5:10 am

      Hey, Savannah! I'm sorry that you didn't love the end result. Did you cover the biscuits with foil and allow them to finish baking? The foil will prevent any additional browning on top, but will allow them to continue cooking through. 🙂

      Reply
    11. Ashley

      January 14, 2017 at 9:18 pm

      Me too. The same happened to me:(

      Reply
      • Susan B

        January 17, 2017 at 8:03 pm

        I'm having the same issue. Had to remove the biscuits and cook in the microwave until the chicken casserole firmed. Then put back in oven to finish cooking biscuits. About 1 hour to get it fully cooked.

        Reply
        • Blair

          January 19, 2017 at 5:10 am

          Hey, Susan! I'm sorry that it took so long -- were you using the miniature biscuits called "Jr. Grands" as instructed in the recipe? They cook faster than the big biscuits, so maybe that was the problem?

          Reply
      • Blair

        January 19, 2017 at 5:09 am

        Hey, Ashley! Did you use the "Jr. Grands," as instructed in the recipe? Those are the mini biscuits, which cook a lot faster than the giant biscuits. Maybe that was the problem?

        Reply
    12. Blair

      January 19, 2017 at 5:11 am

      Hi, Laurie! I'm glad that you figured out a solution, but I'm sorry for the trouble. Were you using the "Jr. Grands," which are the miniature biscuits as instructed in the recipe? They cook a lot faster than the big biscuits, so I'm wondering if that was the problem. I'll update the recipe to put those instructions in bold so that others don't make the mistake. Hope that helps!

      Reply
    13. Kim

      January 25, 2017 at 6:25 pm

      4 stars
      I had the exact same experience when I followed the recipe. I flipped the biscuits over, turned the oven down to 350 and cooked for another 15 minutes. This allowed the biscuits to brown and the filling to be hot not just warm.

      Reply
    14. Brandy

      February 05, 2017 at 4:10 pm

      Could canned vegetables be used instead of frozen?

      Reply
      • Blair

        February 06, 2017 at 4:48 pm

        Yes, Brandy! 🙂

        Reply
    15. Gwen

      October 07, 2017 at 5:00 pm

      This looks delicious! Looking forward to sharing it. Thanks so much 🙂

      Reply
      • Blair

        October 07, 2017 at 6:14 pm

        Thanks for including me in your roundup, Gwen!

        Reply
    16. Kim

      October 29, 2017 at 8:09 pm

      I do this with every bubble up casserole- cook the casserole for about 10 minutes then take out and top with the biscuits! it heats up more and prevents the biscuits from sinking into the casserole. works every time! loved this recipe- it was perfect for a cool fall night and so easy

      Reply
    17. Megan

      January 06, 2018 at 9:54 pm

      I made this, but with croissants instead of biscuit dough, and it was delicious!

      Reply
      • Blair

        January 07, 2018 at 6:28 am

        Perfect, Megan! So glad that it was a hit! The croissants sound like a great alternative!

        Reply
    18. Blair

      January 23, 2018 at 11:29 am

      Hey, Angelina! You're right -- these are definitely small servings. I would double the chicken, and then double the rest of the ingredients accordingly. Bake the dish in a 9 x 13-inch casserole and you should be all set! 🙂

      Reply
    19. Mandy C

      January 24, 2018 at 9:59 am

      5 stars
      This is a great, quick alternative to traditional chicken and dumplings! I added some sauteed celery and onion, and it was great!

      Reply
      • Blair

        January 24, 2018 at 10:17 am

        Thanks, Mandy!

        Reply
    20. K

      January 26, 2018 at 9:47 pm

      This is what I found. I think it best to cover with foil and cook for 30 minutes then uncover and brown. Not such a great recipe.

      Reply
    21. Alyssa F

      December 21, 2018 at 12:06 am

      5 stars
      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!

      Reply
      • Blair

        December 21, 2018 at 5:49 am

        Great! Thanks so much, Alyssa!

        Reply
    22. Blair

      December 27, 2018 at 5:02 pm

      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.

      Reply
    23. Lana

      April 06, 2021 at 11:07 pm

      5 stars
      This is really good, I used fewer veggies and only half the milk and it was fabulous. I will make again!

      Reply
      • Blair

        April 07, 2021 at 5:58 am

        Thanks, Lana!

        Reply

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