Shortcut Chicken Pot Pie with Biscuits

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.

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?!

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!

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.

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!

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

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.

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.

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.

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}

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!

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Ingredients

  

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• 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

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