Simple Chicken Pot Pie with Biscuits

I used to think chicken pot pie was way too complicated for a weeknight dinner. All that rolling out pastry dough and crimping edges seemed like something only my grandmother had time for.

Then I discovered you could skip the fancy crust altogether and just top it with biscuits instead. Game changer! Now I can have homemade pot pie on the table in about an hour, and honestly? The fluffy biscuits are even better than traditional crust. My kids gobble this up every single time.

What Kind of Chicken Should I Use?

For this pot pie, you can use any cooked chicken you have on hand – rotisserie chicken from the store is actually perfect and saves you tons of time. If you’re cooking your own, chicken thighs will give you the most flavor and stay moist, but chicken breasts work just fine too. You can even use leftover chicken from another meal, whether it was baked, grilled, or slow-cooked. Just make sure your chicken is fully cooked and shredded into bite-sized pieces so it distributes evenly throughout the pot pie and is easy to eat.

Options for Substitutions

This comfort food classic is super forgiving when it comes to swaps and substitutions:

• Cooked shredded chicken: Rotisserie chicken works great here, but you can also use leftover turkey, cooked ground chicken, or even diced ham for a different twist. Just make sure whatever protein you use is already cooked.
• Cream of chicken soup: You can swap this with cream of mushroom or cream of celery soup. If you want to make it from scratch, mix 1 cup chicken broth with ½ cup heavy cream and 2 tablespoons flour.
• Frozen vegetables: Use whatever frozen veggie mix you have on hand – peas and carrots, mixed vegetables, or even just corn. Fresh vegetables work too, but you’ll need to cook them first until tender.
• Cheese blend: Feel free to use just one type of cheese or mix it up with whatever you have. Sharp cheddar, Monterey Jack, or even cream cheese (about 4 oz) will work well.
• Canned biscuits: Homemade biscuits are always welcome, or you can use puff pastry sheets cut into squares. Frozen biscuits work too – just thaw them first.
• Minced garlic: Garlic powder works in a pinch – use about ½ teaspoon instead of the fresh minced garlic.

Watch Out for These Mistakes While Baking

The biggest mistake when making chicken pot pie with biscuits is not thawing your frozen vegetables first, which can create excess water that makes your filling watery and prevents the bottom biscuits from cooking properly.

Another common error is placing the biscuits directly on top of the hot filling – let the mixture cool for about 10 minutes first, otherwise the biscuits will start cooking from the bottom before the tops have a chance to brown.

Make sure to brush those biscuits with melted butter before baking for a golden finish, and don’t skip checking that the internal temperature reaches 165°F in the center to ensure everything is heated through.

If your filling seems too thick, add a splash of chicken broth or milk to loosen it up, and remember that the cheese will continue to melt and thicken the mixture as it bakes.

What to Serve With Chicken Pot Pie?

This hearty chicken pot pie is pretty much a complete meal on its own, but I love serving it with a simple side salad to balance out all that creamy goodness. A basic mixed greens salad with a light vinaigrette works perfectly, or even just some crisp lettuce with ranch dressing if you want to keep things simple. Since the pot pie is already loaded with chicken and veggies, you really don’t need much else, but some cranberry sauce on the side adds a nice sweet and tart contrast that reminds me of Thanksgiving dinner. For extra comfort, a small bowl of applesauce or some pickled vegetables can help cut through the richness of all that cheese and cream.

Storage Instructions

Refrigerate: This chicken pot pie with biscuits keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap once it’s cooled completely. The biscuits might lose a little of their fluffiness, but the flavors actually get better as they meld together overnight.

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for busy weeknights. Let it cool completely, then wrap it well in plastic wrap and aluminum foil. I like to write the date on top so I don’t forget when I made it!

Warm Up: To enjoy leftovers, cover with foil and bake at 350°F for about 20-25 minutes if it’s been in the fridge, or 45-60 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though the biscuits won’t be quite as crispy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4300
• Protein: 200-220 g
• Fat: 200-230 g
• Carbohydrates: 300-340 g

Ingredients

For the chicken filling:

• 3 cups cooked, shredded chicken
• 2 cans (10.5 oz each) cream of chicken soup
• 3 cups mixed frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mozzarella cheese
• 1 cup grated mild cheddar cheese

For the biscuit topping:

• 16 canned biscuits
• 2 tbsp melted butter

Step 1: Prepare for Baking

Preheat your oven to 375°F.

Spray a 13×9-inch baking dish with nonstick spray and set it aside.

This will prevent sticking and make for easier cleanup later.

Step 2: Make the Chicken Filling

• 3 cups cooked, shredded chicken
• 2 cans (10.5 oz each) cream of chicken soup
• 3 cups mixed frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mozzarella cheese
• 1 cup grated mild cheddar cheese

In a large bowl, combine the cooked, shredded chicken, cream of chicken soup, mixed frozen vegetables, minced garlic, ground black pepper, shredded mozzarella cheese, and grated mild cheddar cheese.

Stir everything together until the mixture is well combined and evenly distributed.

Step 3: Assemble Chicken Mixture in Dish

• chicken and vegetable mixture from Step 2

Spread the chicken and vegetable mixture from Step 2 evenly into the prepared baking dish.

Make sure the top is level so the biscuits will bake evenly later.

Step 4: Prepare the Biscuits

• 16 canned biscuits
• 2 tbsp melted butter

Open the canned biscuits and cut each biscuit into quarters.

Place all biscuit pieces in a large bowl.

Drizzle the melted butter over the biscuit pieces and toss them to coat evenly.

I like to make sure every piece gets a good coating of butter so they bake up nice and golden.

Step 5: Bake the Biscuits

• buttered biscuit pieces from Step 4

Arrange the buttered biscuit pieces on a lightly greased baking sheet.

Bake in the preheated oven for 5 to 7 minutes until they begin to puff up and just start to brown.

This helps them stay light and crisp on top of the casserole.

Step 6: Top Casserole and Final Bake

• chicken mixture from Step 3
• par-baked biscuit pieces from Step 5

Carefully transfer the par-baked biscuit pieces from Step 5 and arrange them evenly over the chicken mixture in the baking dish.

Place the dish back in the oven and bake, uncovered, for 20 to 25 minutes, or until the biscuits are golden brown and the casserole is bubbly.

Step 7: Cool and Serve

Let the casserole cool for a few minutes before serving to ensure it’s safe to eat and the filling has a chance to set slightly.

Serve and enjoy!

Simple Chicken Pot Pie with Biscuits

Delicious Simple Chicken Pot Pie with Biscuits recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 4100 kcal

Ingredients

  

For the chicken filling:

• 3 cups cooked, shredded chicken
• 2 cans (10.5 oz each) cream of chicken soup
• 3 cups mixed frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mozzarella cheese
• 1 cup grated mild cheddar cheese

For the biscuit topping:

• 16 canned biscuits
• 2 tbsp melted butter

Instructions

 

• Preheat your oven to 375°F. Spray a 13x9-inch baking dish with nonstick spray and set it aside. This will prevent sticking and make for easier cleanup later.
• In a large bowl, combine the cooked, shredded chicken, cream of chicken soup, mixed frozen vegetables, minced garlic, ground black pepper, shredded mozzarella cheese, and grated mild cheddar cheese. Stir everything together until the mixture is well combined and evenly distributed.
• Spread the chicken and vegetable mixture from Step 2 evenly into the prepared baking dish. Make sure the top is level so the biscuits will bake evenly later.
• Open the canned biscuits and cut each biscuit into quarters. Place all biscuit pieces in a large bowl. Drizzle the melted butter over the biscuit pieces and toss them to coat evenly. I like to make sure every piece gets a good coating of butter so they bake up nice and golden.
• Arrange the buttered biscuit pieces on a lightly greased baking sheet. Bake in the preheated oven for 5 to 7 minutes until they begin to puff up and just start to brown. This helps them stay light and crisp on top of the casserole.
• Carefully transfer the par-baked biscuit pieces from Step 5 and arrange them evenly over the chicken mixture in the baking dish. Place the dish back in the oven and bake, uncovered, for 20 to 25 minutes, or until the biscuits are golden brown and the casserole is bubbly.
• Let the casserole cool for a few minutes before serving to ensure it's safe to eat and the filling has a chance to set slightly. Serve and enjoy!