Shortcut Chicken Pot Pie with Biscuits

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

4.94 from 16 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

Cook Time 20

Total Time 30

Servings - 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.

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