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.
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!
Thank you, Megan! You don’t have to be a mom to appreciate quick and easy recipes! 🙂
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
Wonderful! Thanks for your kind note, Jess!
Yum-what an easy and delicious recipe! Hubby loved it.
Yay! Thank you, Emily!
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!
Thanks, Kristy!
I can’t wait to try this!!
Hooray! Hope you love it! 🙂
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!!
Total childhood classic for me too, Chrissa! The easy version ROCKS!
Easy and delicious. I did times 2 and didn’t have to cook the fallowing night.
Thank you so much, Sarah!
Hi, Lisa Marie! It’s definitely not soupy, so I’d say more like a traditional pot pie mixture. Hope that helps! 🙂
I followed the recipe exactly and it was definitely a soup consistency no matter how much longer i left it in the oven.
Bottoms… Not notions lol
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!
Do I still add a can of water to the condensed soup?
Hi, Joe! Nope, there’s no need to add any water! Enjoy. 🙂
GREAT RECIPE! I WARMED UP THE FILLING FIRST, THEN PUT THE BISCUITS ON TOP TO COOK. TURNED OUT GREAT!
Excellent! So glad that you enjoyed it, Kim! Thanks for letting us know!
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. 🙂
Me too. The same happened to me:(
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.
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?
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?
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!
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.
Could canned vegetables be used instead of frozen?
Yes, Brandy! 🙂
This looks delicious! Looking forward to sharing it. Thanks so much 🙂
Thanks for including me in your roundup, Gwen!
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
I made this, but with croissants instead of biscuit dough, and it was delicious!
Perfect, Megan! So glad that it was a hit! The croissants sound like a great alternative!
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! 🙂
This is a great, quick alternative to traditional chicken and dumplings! I added some sauteed celery and onion, and it was great!
Thanks, Mandy!
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.