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White cast iron pan full of chicken pot pie with biscuits.
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4.78 from 18 votes

Easy Chicken Pot Pie with Biscuits

A cozy, comforting chicken pot pie with biscuits: an easy, Southern-style dinner that everyone will love.
Course Dinner
Cuisine American, Southern
Keyword chicken pot pie recipe with biscuits, chicken pot pie with biscuit topping, chicken pot pie with biscuits, easy chicken pot pie with biscuits
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 - 6 servings
Calories 399kcal
Author Blair Lonergan

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.
    Process shot showing how to stir together an easy chicken pot pie filling.
  • Transfer the chicken mixture to the prepared dish. Cover with foil.
    Filling for an easy chicken pot pie with biscuits recipe.

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.
    Pillsbury Grands biscuits on a 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.
    Adding the baked biscuits to the top of an easy chicken pot pie,
  • 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.
    Square side shot of a plate of chicken pot pie with biscuits.

Video

Notes

Stovetop Instructions: Warm the filling in a deep skillet on the stovetop until heated through. Then just top with the baked biscuits and serve!
Shredded rotisserie chicken is a great shortcut, or try this easy slow cooker shredded chicken.
Thaw and drain your frozen veggies well so the filling doesn't get watery.
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.
Brush the tops of the biscuits with melted butter or cream for extra browning.
Top the hot filling with the baked biscuits just before serving. This keeps the bottoms of the biscuits nice and crisp, rather than soggy.

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