Simple Chicken Pot Pie with Biscuits is my go-to when I need comfort food fast. Using canned biscuits instead of rolling out pie crust means this classic dish comes together in under an hour.
Back in my grandmother’s kitchen, pot pie day meant hours of work—rolling dough, crimping edges, waiting for everything to bake. These days, I’ve streamlined the process without losing any of that comforting flavor. A rotisserie chicken from the store, some frozen vegetables, and a can of biscuits turn into a bubbling casserole that tastes just as good as the original. The kids love it, and cleanup is a breeze. Let’s get that oven preheating.
Why Chicken Pot Pie with Biscuits Belongs in Your Recipe Box
When I discovered this simpler approach to pot pie, it changed my weeknight dinner routine completely. All the flavor you expect from pot pie without spending your whole evening in the kitchen.
- Comes together in under an hour on busy weeknights
- Uses pantry staples and ingredients you likely have on hand
- Delivers kid-friendly comfort food that everyone asks for again
- Works perfectly for meal prep and makes excellent leftovers
- Requires no rolling or fussy pie crust techniques
- Provides satisfying portions that stick to your ribs
What Goes Into This Casserole
Rotisserie chicken makes this recipe quick and easy. I always choose one from the deli and shred it while it’s still warm.
Cream of chicken soup creates the creamy base that holds everything together. Two cans provide just the right consistency.
Mixed frozen vegetables add color and nutrition without any chopping. In my kitchen, I prefer the blend with peas, carrots, and corn.
Minced garlic brings aromatic depth to the filling. Fresh garlic makes a noticeable difference in the final flavor.
Mozzarella and cheddar cheese melt into the filling and create those stretchy, cheesy bites. The combination of both adds more flavor than using just one.
Canned biscuits form the golden topping. Cutting them into quarters helps them bake evenly and creates more crispy edges.
Melted butter brushed on the biscuits ensures they turn golden and delicious. This simple step makes all the difference.
Betty’s Tested Technique
Step 1. I’ve found that preheating the oven to 375°F while you prep ensures everything bakes perfectly. Spray a 13×9-inch baking dish with nonstick spray and set it aside.
Step 2. In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, mozzarella cheese, and cheddar cheese. Stir everything together until well combined and evenly distributed.
Step 3. Through trial and error, I learned to spread the chicken mixture evenly in the prepared baking dish and smooth the top so the biscuits bake evenly later.
Step 4. Open the canned biscuits and cut each one into quarters. Place all the biscuit pieces in a large bowl and drizzle the melted butter over them, tossing to coat evenly.
Step 5. The key I discovered is arranging the buttered biscuit pieces on a lightly greased baking sheet and par-baking them for 5 to 7 minutes until they just start to puff and brown.
Step 6. My family prefers when I carefully transfer the par-baked biscuit pieces and arrange them evenly over the chicken mixture in the baking dish.
Step 7. Place the dish back in the oven and bake uncovered for 20 to 25 minutes until the biscuits turn golden brown and the casserole bubbles around the edges. Let it cool for a few minutes before serving.
Making the Most of Leftovers
I typically store leftovers covered tightly with foil or plastic wrap once cooled in the refrigerator where they keep for up to 4 days. The flavors meld together nicely, making day-two portions just as satisfying.
For longer storage, this casserole freezes well for up to 3 months when wrapped properly in plastic wrap and aluminum foil. Let it thaw in the refrigerator overnight before reheating.
For the best texture, I reheat the casserole covered with foil in a 350°F oven for 20-25 minutes if refrigerated, or 45-60 minutes if frozen. The microwave works for individual portions in 2-3 minutes, though the biscuits won’t be as crispy. If you want to restore some crispness to the topping, uncover it for the last 5 minutes of reheating.
Building the Perfect Plate
- Easy baked potato soup makes a wonderful starter that keeps the comfort theme going
- Simple side salad with light vinaigrette balances the richness of the pot pie
- Creamy scalloped potatoes adds another layer of comfort for hearty appetites
- Basic mixed greens salad with ranch dressing provides a fresh contrast
- Best crockpot potato soup offers a warming companion dish
- Cranberry sauce on the side adds a sweet-tart element
- Hearty cheddar garlic herb potato soup brings extra comfort to the table
FAQs
I recommend homemade biscuits if you have the time, or you can use puff pastry sheets cut into squares for a different texture.
To prevent this issue, avoid thawing the frozen vegetables first as excess water can make the filling watery, and let the mixture cool for about 10 minutes before adding biscuits.
Many home cooks find success with assembling the casserole up to a day ahead, storing it covered in the refrigerator, then baking when ready to serve.
Simple Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray and set it aside
- 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 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
- 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
- Carefully transfer the par-baked biscuit pieces 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
