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