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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.

Can you roll out canned biscuits?

Yes, you can — but you don’t need to do so for this particular recipe! Rolling out the canned biscuits will make them flatter and wider, which is not what we want here. Just pop open the tube of biscuit dough, and bake the biscuits according to your package directions. It doesn’t get much easier than that!

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. Taste and season with salt and pepper, if desired.
  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:

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

Make Ahead Chicken Pot Pie Recipe with Biscuits

To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep in the fridge 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.

You can also pre bake Pillsbury biscuits by following the directions on the package. Wrapped tightly, the biscuits will keep at room temperature for 1-2 days, or in the freezer for up to 3 months. Reheat the biscuits in the oven when you heat the pot pie filling for just a few minutes, assemble the casserole, and serve!

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

Square overhead shot of hands serving a chicken pot pie recipe with biscuits

Shortcut Chicken Pot Pie with Biscuits

4.91 from 10 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings 4 – 6 servings
Calories 399 kcal
Thanks to help from some kitchen shortcuts, you only need about 10 minutes to prepare this easy chicken pot pie with biscuits!

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 recipeCalories: 399kcalCarbohydrates: 41gProtein: 24gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 842mgPotassium: 547mgFiber: 3gSugar: 3gVitamin A: 3422IUVitamin C: 6mgCalcium: 148mgIron: 3mg
Keyword: Chicken Pot Pie, chicken pot pie recipe with biscuits, chicken pot pie with biscuits, Easy Chicken Pot Pie
Course: Dinner
Cuisine: American
Author: Blair Lonergan

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

 

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 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!

      1. 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

  2. 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!

  3. 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!!

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

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

  5. 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!

  6. 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. 🙂

    1. 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.

      1. 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?

    2. 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?

  7. 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!

  8. 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.

  9. 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

  10. 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! 🙂

  11. 5 stars
    This is a great, quick alternative to traditional chicken and dumplings! I added some sauteed celery and onion, and it was great!

  12. 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.

  13. 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!

  14. 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.

    1. 5 stars
      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!