Chicken Pot Pie is the ultimate comfort food. But when you have a crust and all of the filling, it can be a lot of work. We've come to the rescue with this Easy Biscuit Chicken Pot Pie. Super easy recipe and the biscuits give it a better taste than you get with a pie shell. Your family will love this dinner.
Easy biscuit chicken pot pie is all the yummy goodness of a classic chicken pot pie. But we’ve kicked the flavor up a notch, and at the same time we simplified the recipe.
This recipe is perfect for the beginner cook, or for someone that has been cooking for years. It’s comes together so fast and we love that the ingredients are common ingredients you might have on hand.
We love that this chicken pot pie is loaded with veggies and chicken. Then you top it off with biscuits, it’s a whole meal in itself.
Related Recipe: You’ll love our easy and delicious Skillet Chicken Pot Pie Recipe. A family favorite!
Can you substitute other meat?
We love this Easy Biscuit Chicken Pot Pie with chicken added. We cook our chicken ahead of time. If you have leftover turkey, you can easily add it to the recipe.
If you are really looking for a short cut, you could cut up a rotisserie chicken from the grocery store. Canned chicken is also an option.
Store bought or homemade biscuits?
We have always made Easy Biscuit Chicken Pot Pie with store bought biscuits. We like to use Pillsbury biscuits. They are easier to form into the muffin pan.
Store brand biscuits will also work well. They are very inexpensive, and still do the job.
Homemade biscuits are another option for this recipe. Just add them to the top of the recipe after you have cut them out into circles. Watch them closely as the cooking time could vary. Just be sure the pot pie is heated through.
How to make Easy biscuit chicken pot pie
- Preheat the oven to 400 degrees
- In a large pan heat your oil on medium-high heat.
- Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste.
- Transfer cooked vegetables to a bowl with the chicken; set aside.
- Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to simmer for 1 minute to thicken. Season with salt and pepper.
- Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
- Pour the filling into a 13 x 9 inch baking dish and bake for 18 minutes.
- Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits.
- Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.
helpful items used for this recipe
- 9 x 13 inch baking dish – A favorite glass baking dish that comes with a lid.
- Frying pan/skillet – We love this skillet with a non stick coating.
- Mixing bowl set – Always our favorite glass mixing bowl set with 3 sizes of bowls.
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some tasty side dishes to go with this casserole
This easy Biscuit Chicken Pot Pie is so easy, you’ll have plenty of time for some great side dishes.
Serves: 8
Easy Biscuit Chicken Pot Recipe
Chicken Pot Pie is the ultimate comfort food. But when you have a crust and all of the filling, it can be a lot of work. We've come to the rescue with this Easy Biscuit Chicken Pot Pie. Super easy recipe and the biscuits give it a better taste than you get with a pie shell. Your family will love this dinner.
Ingredients
- 2 Tablespoons vegetable oil
- 1 onion chopped fine
- ½ cup carrots diced
- ½ cup broccoli chopped
- ½ cup cauliflower chopped
- ¾ cup frozen peas thawed
- salt and pepper to taste
- 4 Tablespoons butter
- ½ cup flour
- 1½ cups milk
- 2 cups low sodium chicken broth
- 10.5 ounces cream of chicken soup 1 can
- ½ teaspoon dried thyme
- 4 boneless, skinless chicken breasts cooked and shredded
- 16.3 ounces Pillsbury Grand Biscuits 1 can, 8 count
Instructions
- Preheat the oven to 400 degrees.
- In a large pan heat your oil on medium-high heat.
- Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes.
- Season with salt and pepper to taste.
- Transfer cooked vegetables to a bowl with the chicken; set aside.
- Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute.
- Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
- Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
- Pour the filling into a 9 x 13 inch baking dish and bake for 18 minutes.
- Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits).
- Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly.
- Cool for 5 minutes before serving.
Notes
We have always made Easy Biscuit Chicken Pot Pie with store bought biscuits. We like to use Pillsbury biscuits. They are easier to form into the muffin pan.
Homemade biscuits are another option for this recipe. Just add them to the top of the recipe after you have cut them out into circles. Watch them closely as the cooking time could vary. Just be sure the pot pie is heated through.
Nutrition
Calories: 478 kcal · Carbohydrates: 44 g · Protein: 21 g · Fat: 24 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 59 mg · Sodium: 969 mg · Potassium: 594 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 1813 IU · Vitamin C: 16 mg · Calcium: 108 mg · Iron: 3 mg
Equipment
- large pan
- Mixing Bowl
- Whisk
- 9x13 Inch Baking Dish
Recipe Details
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The biscuits aren't mentioned in the ingredients. The type in a can? A certain size or flavor? Put them raw on top of the chicken and veggie mixture?
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I was wondering about the biscuits also. When I hit print it came up blank. Please tell me what to do
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I was wondering the same thing. Where are the biscuits? Did I miss something? Thanks.
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I was wondering the same thing. Where are the biscuits? :)
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Please tell us about the biscuits.........otherwise, recipe sounds great.
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Will you correct the quantity of chicken broth in the recipe, please? The list says "2 to cups ..... chicken broth". And in the recipe, you say to add the chicken broth, but not how much of it, and adding extra broth later on. thanks!
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Can you please tell me where I can buy Pillsbury biscuits, not sure if they are sold here. :-)
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Please correct the amount of chicken broth needed it says 2 to cups. Need to know because this is supper tomorrow night. Thanks
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Please correct the amount of chicken broth.....right now it says 2 to cups???
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This recipe was amazing! My 3 and 5 year old have been complaining about "not liking" everything I've made for the last five days. Although I thought the recipe looked great, I was expecting another meal of complaining. To my most unexpected surprise, they LOVED this and devoured it (as did my husband....a huge meat and potato kind of guy.) Definitely something I will be making again!
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I made this for my family of 5 picky eaters and it was a hit. No leftovers, which is rare!
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I put everything in the crock pot in the morning except for the biscuits. After cooking the biscuits in the oven, I tear them in half and put them side by side in a shallow/wide bowl and a big scoop of the veggies over the top. YUM! my kiddo likes a little cheese grated on top, too.
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What a great idea! Like biscuits and gravy, only Chicken/Veggie Biscuits and Gravy!!
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I made this for dinner tonight, it is excellent! I added a small bag of frozen chopped sweet potato in with it
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This was super easy and delicious! Instead of peas, I bought frozen mix of edamane, corn, and red bell pepper from Trader Joe's. I also added mushroom. My kids suggested that I try adding garlic as well. Loved it! Definitely a keeper.
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Hi! This sounds so delicious! I am making freezer meals for my sister in law who is due to give birth to her second child any day now. I was wondering, do you bake this for the same time/temp if freezing first? Do you think she'd need to bake it for longer and or thaw it prior to baking? Thanks!
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Just made it. Followed instructions. It came looking fabulous. I cannot wait to dive in. I just had to stop.and thank you.
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The taste was just as good as it looked. Loved it!
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Hi I am in the UK and can't find the biscuits from your recipe over here. Is it a pastry? Thanks
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This is listed as a "Freezer Meal" and I'm wondering how your would prepare it for the freezer (cook first, without the biscuits?) and how you would reheat it. Thanks, looking forward to making for my daughter's Uni freezer supply! :)
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I love cooking for my wife and she and I both loved it. ..thanks so much! !!!!!
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I had to modify your recipe, making homemade biscuits and homemade cream of chicken ... I have two kids with Celiac disease. But, the idea I totally loved, and all my kids loved it. (to make gluten free cream of chicken... 1/3 cup butter used to cook 1/4 of an onion diced, until translucent, add 1/3 cup g.f. flour. Stir for one minute. Add 1/2 cup of milk, 1/2 cup of chicken broth. Stir until creamy. Remove from heat. Add the cooked chicken and vegetables. )
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Do you have any nutritional info on this dish?
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This is in the oven and it smells sooooo good! I made it with all ingredients on hand, so I subbed a bag of frozen broccoli, cauliflower, carrots for veggies in recipe. That was the only "change" if you can really call it that. So excited!!!! I will advise back after dinner!!!
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This was super yummy!! Hubby and kids gobbled it up. Thank you for sharing!!!
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I made this recipe, only difference was I made my own biscuit dough, and rolled it out, then put it over the filling. The end-result was fabulous, and so creamy! Really was delicious!
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I've made this before and loved it! I was on here searching for freezer meals and this recipe popped up. I'd like to know what you recommend for freezing this meal. I'd love to have extra on hand!! My family loves this!
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I also would like to know recommendations for freezing this meal. I assume the filling will tolerate freezing and just needs to thaw over night before baking. Any thoughts?
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Unfortunately the biscuits did not cook all the way through and we were left to scrape the bottom half of the biscuit off. The tops were perfect and golden though.
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I had this same problem tonight! Anyone else have tips on getting the biscuits to cook all the way through?! I thought maybe precooking them next time for 5-10 min?
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Delicious and super easy to make. This meal has become one of our go to meals.
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Love this recipe, and so does my husband! But I think a more accurate prep time would be 30 minutes and cook time (per the instructions) is 30 minutes as well.
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Why do you need the canned creme of chicken soup if you are making a roux and adding milk and chicken broth to make your own thickner? Not that it doesn't look delicious and easy as well, just curious.
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Amazing! Turned out fabulous and tasted great. Go to chicken pot pie recipe from now on. How long would you say leftovers will keep in the fridge?
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I literally just made this, and followed the instructions pretty much to the T. It was delicious!!! I had seconds lol. I did leave my biscuits on for about 18 min with a dash of butter on top and they came out perfect, cooked all the way through. Thank you so much for sharing.
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Hello, I think your "cook" time is off. At the top it dahs cook for 15 minutes but in your directions it says 18 minutes then another 10-12 minutes. It threw me off a bit. But, the meal was still delicious :)
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DELICIOUS !!! My husband and I are vegetarians. I replaced the cream of chicken with cream of celery and the chicken broth with vegetable broth -- for veggies I used frozen peas, carrots, string beans and corn, and chopped up an onion and mushrooms as well. You can use Q'orn "chikn tenders" as a substitute for the chicken. I served garlic mashed potatoes on the side. TIP:: pre-bake biscuits till the bottoms are slightly browned or else they will not bake all the way through. This dish is an absolute must try! We are considering serving it for our vegetarian thanksgiving ! Thanks for the recipe :) !
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This was really good! I switched out the chicken broth and used vegetable broth (maybe only used 1-1 1/2 cups), chopped the chicken rather than shredded for a better texture, added cubed cooked potato, and also pureed in some fresh yellow squash to add more veggies! Sneaky, sneaky ;) I did preface the biscuits for about 5 minutes and then put them on top of the mixture because i was nervous about them not cooking through. It was perfect! Everyone (hubby, plus 4 kids) loved it! Definitely will be making this again!
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Would the recipe work if you used Frozen biscuits instead of the kind from the can? I usually buy Frozen biscuits in a bag so I can use however many I need at a time.
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This is the second time I've made this, and I sub out some veggies and do one large carrot, one large onion, 3 medium-small potatoes, and 3/4 cup of peas to keep it classic. I added in parsley and Italian seasoning and garlic powder, since my roommate loves spices. I used some homemade chicken broth I made a few months ago (and canned in mason jars - literally the best way!!!) and it just was popped in the oven. My roommate walked in and moaned in happiness and tried the sauce that goes over the meat and veggies and just about died. She keeps saying, "I can't believe this is going into my body. I'm so excited." Needless to say...this is staying on the list of things to make. Thank you! The biscuits are a great way to portion things out fairly, and I'm really excited to eat this soon! This definitely a recipe for people in their early 20's like me!
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Is it really necessary to bake it for the 18 minutes before putting the biscuits on? If everything is already cooked then why the additional time?
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Loved this recipe and will definitely be adding it to the rotation. The cooking times need to be adjusted however...not sure how you can say cooking time is 15 minutes when it cooks for 18 minutes before the biscuits are added and then another 10-12 minutes after. That's 30 minutes right there, and still does not count the 5-7 minutes to saute veggies or make the sauce. 15 minutes prep time to chop the veggies is reasonable, and I used a rotisserie chicken for the cooked chicken and that was another 15 minutes to debone and chop. All in all, I'd count on an hour to make this from start to finish. P.S. Did not have any problems with biscuits cooking all the way through in 10-12 minutes at 400 degrees.
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Thanks for sharing this recipe! Ive already made it several times. I used sour cream instead of butter and added several tablespoons of lemon juice for a lemony flavour.
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This was glorious! So delicious! Thanks for sharing!
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This recipe was a hit. I shared it with another family as well and they enjoyed it equally. I would not go as far as calling this recipe easy it really does call for a lot of cutting and prep work but the fresh vegetables really made it worth it. I did spice it up and change the sauce quite a bit because after living in the South for so long I know how to make a mean gravy. I will make this recipe again but will allow a lot more time it did take probably an hour and a half to prepare. I really do love all the recipes that Six Sisters puts out.
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I am so confused. Maybe I didnt read it right but I melted the butter, then mixed in the flour and they turned into little dough pieces? ? I cannot cook obviously. Im whisking my hand off trying to get the lumps out.
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Just took this out of the oven and it smells incredible! It’s actually the third time I’ve made it since it’s one meal the whole family can agree on. I add some shredded cheese to the mix and cook the biscuits completely separate from the filling since we don’t like the consistency of the biscuits on top when reheating. It’s a definite keeper in my house!!
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I made this tonight it was very good and easy to make, we don't care for the veggies in recipe so I used mixed veggies in the can which is what I had on hand
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I just wanted to stop in and say that I have made this SO many times for our family and it is a huge hit! My 7,3, and 1 year old love it!! It has also become my go to meal for friends after baby, surgery, or illness ❤ I am taking it to some neighbors tonight and will be making it for our family as well so I just had to stop in and say thanks! I also switch out for more classic veggies (peas and celery) and I often use a rotisserie chicken to save on time and boost flavor. ? Yum.
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Wow... 3398 calories per serving?
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I don't see anywhere that it states to actually cook the chicken, I'm assuming that's done before the veggies?
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Great recipe!! I made this but at the bottom of the baking dish I added an uncooked pie shell! Excited to see how it turns out with those buns on top! Looks amazing already!
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Thanks! I didn’t have flexibility for possible undercooked biscuits so I cooked then 10 mins lid on, then 8 mins lid off (after the initial 18 mins). Works great!
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Hi! If we made this for dinner last night, and don't think we can eat all of it during the rest of the week- can I freeze the left overs? Biscuits and all? How do you suggest re-heating? thanks!
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I made this into a one pan meal by doing everything in the cast iron skillet. I also used frozen vegetables in a rush and it tasted just as good! I have had a problem with the bottom of the biscuits cooking all the way still working on how to get them cooked all the way through
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SO good! Here were my tweaks- I did it in my enameled cast-iron dutch oven- one pot prep! I used frozen mixed veggies (peas/carrots/corn/green beans) and onions/garlic, of course. I baked the biscuits separately since I've always had trouble with soggy bottoms on biscuits. My husband RAVED about them! He insisted the recipe go straight into our family cookbook!
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This recipe is delicious!! I made it exactly as you wrote the recipe!
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If I were to substitute the biscuits for puff pastry, would I still bake the filling, add pastry, and continue baking? Or would I put the puff pastry on before baking?
