There are some meals that feel like a warm hug, and this Chicken Pot Pie with Biscuits is exactly that kind of comfort food. Imagine creamy, savory chicken and vegetables tucked under buttery, golden biscuits—every bite is nostalgic, hearty, and so satisfying. Whether you’re feeding a family on a busy weeknight or just want to cozy up with something homey and delicious, this dish has your back. And the best part? It comes together fast with pantry staples and a few shortcuts.
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What Is Chicken Pot Pie with Biscuits?
This dish is a fun and delicious twist on the traditional chicken pot pie. Instead of the usual pastry crust, we’re topping our savory filling with golden, buttery biscuits—which bake up fluffy and tender, soaking up all that creamy goodness underneath.
This version uses canned biscuits (hello, time-saver!) and cream of chicken soup to keep things simple and quick, without skimping on flavor. It’s dinner magic in just 35 minutes!
Why You’ll Love This Chicken Pot Pie with Biscuits
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Quick and easy – Less than 40 minutes from start to finish!
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Family-approved – Even picky eaters go back for seconds.
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Budget-friendly – Uses inexpensive pantry and freezer staples.
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Customizable – You can swap veggies, change cheeses, or spice it up!
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Leftover-friendly – A fantastic way to use up cooked chicken.
What Does This Chicken Pot Pie Taste Like?
Creamy, cheesy, cozy, and absolutely comforting. The chicken filling is savory with a hint of garlic and just enough peppery warmth. The mix of cheddar and mozzarella gives it a creamy, melty finish that feels rich but not heavy. And then there’s the biscuit topping: golden on the outside, soft on the inside, with buttery edges that crisp just slightly in the oven. Heaven.
Health Benefits and Nutritional Notes
While it’s definitely on the indulgent side, this chicken pot pie brings balance with its veggie content and protein-rich chicken. Using reduced-fat soup or low-fat cheese are easy swaps if you’re watching calories. And since it’s such a filling meal, you won’t need much on the side.
Ingredients
Here’s everything you need for this weeknight wonder:
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3 cups cooked shredded chicken – Rotisserie chicken works perfectly.
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2 (10.5 oz) cans of cream of chicken soup – The base of the creamy filling.
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3 cups frozen mixed vegetables – Think peas, carrots, green beans, and corn.
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2 tsp minced garlic – For that savory punch.
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½ tsp ground black pepper – Adds just the right kick.
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1 cup shredded mild cheddar cheese – Creamy and flavorful.
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1 cup shredded mozzarella cheese – Melts beautifully.
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16 canned biscuits – Buttery and soft, the star of the topping.
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2 tbsp melted butter – To toss with the biscuit pieces for extra flavor.
Tools You’ll Need
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Large mixing bowl
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13×9-inch baking dish
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Nonstick cooking spray
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Baking sheet (for par-baking biscuits)
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Sharp knife or kitchen scissors (for quartering biscuits)
Ingredient Swaps & Add-Ons
I promised you versatile, and here’s proof!
Try These Substitutions:
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Cheese – Swap cheddar for Monterey Jack, Colby, or even a sharp white cheddar.
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Cream of Chicken Soup – Use cream of mushroom or cream of celery in a pinch.
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Frozen Veggies – Any blend you like! Or use fresh if you have time to chop.
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Biscuits – Homemade biscuit dough or puff pastry work too (though the canned ones are SO easy).
Add a Little Extra:
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A pinch of thyme or rosemary for earthy depth
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A splash of milk or chicken broth for a looser sauce
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Cooked bacon or sautéed onions for more flavor
How to Make Chicken Pot Pie with Biscuits
Let’s get this comforting casserole in the oven!
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Preheat your oven to 375°F.
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Spray your 13×9-inch baking dish with nonstick spray.
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In a large mixing bowl, combine:
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Shredded chicken
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Cream of chicken soup
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Frozen vegetables
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Minced garlic
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Shredded cheeses
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Ground black pepper
Mix everything until well combined.
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Pour the mixture into the prepared baking dish.
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Cut each canned biscuit into quarters and place in a bowl.
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Drizzle with melted butter and toss to coat.
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Spread biscuit pieces on a greased baking sheet and pre-bake for 5–7 minutes.
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Remove from oven and place biscuits on top of the chicken mixture.
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Bake, uncovered, for 20–25 minutes or until bubbly and the biscuits are golden brown.
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Let it cool for a few minutes, then serve and enjoy!
What to Serve with Chicken Pot Pie with Biscuits
This dish is a meal on its own, but here are some perfect sides if you want a little extra:
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Crisp green salad with vinaigrette
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Steamed green beans or roasted Brussels sprouts
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Fresh fruit for a light and sweet finish
Tips for Success
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Pre-bake the biscuits: This step keeps them from getting soggy underneath.
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Use rotisserie chicken: It cuts your prep time down to practically nothing.
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Let it cool a bit before serving: The filling is HOT right out of the oven.
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Double it for a crowd: This recipe scales beautifully and is always a hit.
Storing Leftovers
Have leftovers? Lucky you!
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Refrigerator: Store in an airtight container for up to 3 days.
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Reheat: In the oven at 350°F for 10–15 minutes, or microwave individual portions.
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Freezer: You can freeze the filling separately for up to 2 months. Add fresh biscuits when ready to bake.
Frequently Asked Questions
Can I use homemade biscuit dough instead of canned?
Yes! If you have a favorite biscuit recipe, go for it. Just be sure the dough pieces aren’t too thick, so they bake all the way through.
How far in advance can I prep this dish?
You can prep the chicken mixture a day ahead and keep it refrigerated. Just add the biscuits right before baking to keep them fluffy and golden.
Can I use fresh vegetables instead of frozen ones?
Absolutely! Fresh veggies work great—just chop and lightly sauté or steam them so they’re tender before mixing into the filling.
Is there a dairy-free option for this recipe?
Yes! Use dairy-free shredded cheese and a dairy-free condensed soup (like a coconut milk-based alternative) to make it fully dairy-free.
Can I freeze Chicken Pot Pie with Biscuits?
You can freeze the filling separately for up to 2 months. Add fresh biscuit dough and bake when ready to serve. It’s a great make-ahead freezer meal!
What type of chicken works best?
Cooked and shredded rotisserie chicken is the easiest and most flavorful option, but any leftover cooked chicken or turkey works beautifully too.
How do I know when the biscuits are done?
The biscuits should be golden brown on top and feel firm to the touch. If unsure, insert a toothpick—if it comes out clean, you’re good!
Can I make this in a smaller pan?
Yes, you can scale the recipe down and use an 8×8 or 9×9-inch dish—just reduce the bake time slightly and keep an eye on those biscuits!
In Conclusion
This Chicken Pot Pie with Biscuits is anything but boring!! It’s the kind of dinner that brings everyone to the table with smiles and full hearts. It’s cozy, hearty, and surprisingly easy to throw together—even on your busiest night. Make it once, and I guarantee it’ll be a regular in your dinner rotation.
More Chicken Recipes You’ll Love
If you loved this recipe, you’re going to flip for these juicy, flavor-packed chicken dinners:
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Garlic Parmesan Chicken Bake – Quick, juicy, and flavor-packed with garlicky goodness.
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Mediterranean-Style Chicken Piccata – Light, zesty, and perfect for a weeknight dinner that feels fancy.
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Spinach Artichoke Stuffed Chicken Breast – A creamy, cheesy, veggie-filled dinner that looks as good as it tastes.
Share the Love
Did you make this Chicken Pot Pie with Biscuits?
Leave a review below and show off your creations on Pinterest by tagging us at Pinterest.com/recipesbysylvia – I’d love to see your version of this classic comfort dish!
Thanks so much for stopping by, and happy cooking, friends! If this pot pie made your night just a little more delicious, don’t forget to share the recipe with someone who could use a little extra comfort today.
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Chicken Pot Pie with Biscuits – A Cozy Classic Reinvented
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Chicken Pot Pie with Biscuits is the ultimate comfort food made easy! Tender shredded chicken and colorful veggies are folded into a creamy, cheesy sauce and baked under golden, buttery biscuits. It’s cozy, hearty, and comes together in just over 30 minutes—perfect for busy weeknights or casual Sunday dinners with the family. A true Southern-inspired classic with a modern shortcut twist!
Ingredients
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3 cups cooked shredded chicken (rotisserie chicken works great!)
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2 (10.5 oz) cans cream of chicken soup
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3 cups frozen mixed vegetables (peas, carrots, green beans, corn)
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2 teaspoons minced garlic
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½ teaspoon ground black pepper
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1 cup shredded mild cheddar cheese
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1 cup shredded mozzarella cheese
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16 canned biscuits (standard-size)
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2 tablespoons butter, melted
Instructions
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Preheat your oven to 375°F (190°C).
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Lightly spray a 13×9-inch baking dish with nonstick cooking spray.
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In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar, and mozzarella. Stir well until everything is evenly coated.
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Pour the mixture into the prepared baking dish and spread it out evenly.
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Open the can of biscuits and cut each one into quarters. Place the biscuit pieces in a separate bowl, drizzle with melted butter, and toss to coat.
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Spread the biscuit pieces on a greased baking sheet and pre-bake for 5–7 minutes, just until they start to puff and set slightly.
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Carefully place the partially baked biscuit pieces on top of the chicken mixture in the baking dish.
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Bake uncovered for 20–25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
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Let cool for a few minutes before serving. Dig in and enjoy that cozy goodness!
Notes
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Shortcut Alert: Rotisserie chicken is a game-changer for this recipe—it saves you time and adds incredible flavor!
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Make It Your Own: Add a pinch of thyme, chopped cooked bacon, or swap in your favorite cheese.
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Biscuit Tip: Pre-baking the biscuit pieces keeps them perfectly golden and prevents soggy bottoms.
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Storage: Leftovers keep well in the fridge for up to 3 days, and reheat beautifully in the oven or microwave.
- EquipmentLarge mixing bowl
13×9-inch baking dish
Nonstick cooking spray
Baking sheet
Sharp knife or kitchen scissors
Spatula or spoon for mixing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion (of 6)
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken pot pie, biscuits, chicken casserole, easy dinner, southern comfort food, creamy chicken bake