With just a handful of ingredients and a few minutes of prep, this Chicken Pot Pie with Biscuits is always a family favorite. Perfect for busy weeknights, it’s ready in just 30 minutes!
Easy Chicken Pot Pie with Biscuits Recipe
Comfort food doesn’t get easier than Chicken Pot Pie with Biscuits! Creamy chicken soup with shredded rotisserie chicken, lots of cheese, and frozen veggies all topped with soft, flaky biscuits. Yum and yum!
This is one of the easiest chicken pot pie recipes you’ll ever make. The filling comes together in minutes, there’s no pie crust or pastry to work with, and it bakes to golden perfection in just 25 minutes. My family loves the flavorful, creamy filling and I love how absolutely easy it is to prepare. If you’re looking for a pie crust version, check out my classic chicken pot pie recipe or turn them into mini chicken pot pies.
Ingredients Needed
There are just a few ingredients needed to make this biscuit pot pie.
- Chicken – I like to use rotisserie chicken. Feel free to use any cooked chicken making sure it’s cubed or shredded.
- Frozen vegetables – You can use peas, carrots, corn, or any other favorite or combination desired.
- Creamy Filling – Cream of chicken soup, sour cream, cheddar cheese, garlic, milk.
- Seasonings – Salt, pepper, garlic powder, and onion powder.
- Butter – Melted butter is brushed over the biscuits before baking for a crispy golden outside.
- Biscuits – Refrigerated canned biscuits are cut and added to the top of the pot pie. I used homestyle biscuits for this recipe, but feel free to use flaky or buttermilk biscuits.
How to Make Chicken Pot Pie with Biscuits
Here are the few steps needed to prepare this easy chicken pot pie recipe.
- Prepare the filling. Combine the chicken, soup, sour cream, cheddar cheese, vegetables, and all the seasoning. Evenly spread the chicken pot pie filling in a greased baking dish.
- Add the biscuit topping. Pull each biscuit into 2 halves, then each half into halves. Cut each half into 3 pieces. Push each piece into the pot pie mixture, leaving just a bit of space between each piece. Brush with melted butter.
- Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake another 20 to 25 minutes, until fully cooked and golden brown. Let sit for 5 minutes then serve & enjoy.
Tips & Variations
Wondering how to switch this up a bit? Here are some ideas.
- Can I use homemade biscuits? I like to use refrigerated biscuit dough for ease but if you’d rather make this with homemade biscuits, go for it. Just drop the dough onto the top in small spoonfuls or pieces, instead of as one big biscuit.
- Try different seasonings. If desired, you can add dried rosemary or thyme to the filling for an even more savory flavor.
- Can I use fresh veggies? Frozen veggies are much easier for this recipe but if desired, yes, you can use fresh veggies. I do recommend sauteing them until soft first. Celery and onions are popular additions.
- Can I make this vegetarian? Sure. Just swap the chicken soup for cream of mushroom or another vegetarian soup and add more veggies (like broccoli) in place of the chicken.
- Can I use a different protein? Turkey or ham can easily be swapped for chicken in this pot pie recipe.
- Use rotisserie chicken. My favorite chicken to use is rotisserie chicken because A) it’s easy and B) rotisserie chicken has more flavor than just cooking a plain chicken breast. If you do need to cook the chicken yourself, try boiling a chicken breast in chicken broth for extra flavor.
Serving Suggestions
This chicken pot pie with biscuits can easily stand on its own as a meal, with the veggies and protein already cooked into the dish. The addition of the biscuit makes it extra filling too!
However, if you want a little something extra, you can’t go wrong with a fresh green salad, marinated vegetable salad or some extra veggies on the side like roasted asparagus.
Freezing & Storage
- How to store leftovers. Leftover chicken pot pie can be stored in the fridge for 3 or 4 days, as long as the chicken was freshly cooked. Store covered or in an airtight container.
- How to reheat leftovers. Reheating the pot pie in the oven is usually the easiest option but the microwave will work as well.
- Can I freeze this? Yes, biscuit chicken pot pie freezes well. Allow it to cool completely then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven for the best results.
More Chicken Casserole Recipes:
- KFC Bowl Casserole
- Chicken Pot Pie Casserole
- King Ranch Casserole
- Million Dollar Chicken Casserole
- Chicken Cordon Bleu Casserole
Chicken Pot Pie with Biscuits
Ingredients
- 2 cups cooked chicken or rotisserie chicken (cubed or shredded)
- 3 cans cream of chicken soup (10 oz each)
- 1 cup sour cream
- 1 cup cheddar cheese
- 1 teaspoon minced garlic
- 1/4 cup milk
- 2 1/2 cups frozen vegetables (peas and carrots, corn, or any other favorite)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter melted
- 12 ounces refrigerated biscuits
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- In prepared baking dish, add cooked chicken, chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Mix well and evenly spread mixture.
- Remove biscuits out of the tube. Pull each biscuit into 2 halves. Cut each half into halves. Cut each of the halves into 3 pieces. Push each piece of biscuit into the pot pie mixture leaving just a little space between each piece so you can see the mixture. (NOTE: The whole can won't fit. You will have 3-4 left over. Bake them separately or just toss.)
- Brush the melted butter onto each biscuit piece.
- Cover the baking dish with foil and place in the oven. Bake for 20 minutes covered. Remove foil and bake another 20 -25 minutes uncovered until biscuits are fully cooked and golden brown.
- Let sit for 5 minutes before serving. Enjoy.
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30 comments on “Chicken Pot Pie with Biscuits”
Can I substitute the sour cream for something else?
Hi Tisha. You could substitute more cheese or soup to your liking.
This was absolutely delicious! Did 2 cream of chicken soups and 1 cream of celery. Did 25 covered and 30 uncovered. My husband was a huge fan- will be adding to our meal rotations!
Thanks Miranda!
Tried this recipe tonight and it was a huge hit. I’m wondering if you’ve ever made ahead to freeze and reheat when needed?
Thanks Taylor! Glad it was a hit! Yes, this freezes well both in the pan as well as well as individual portions.
The recipe was easy. Taste good. The biscuits were soggy though in the bottom. I cooked it 20 mins covers then 25 uncovered. Then I put it back in the oven for additional 5 mins. Still soggy.
This recipe was fantastic! I read previous reviews about how it was a bit soupy so I decided to cooked it for 50 minutes. 25 minutes covered and 25 uncovered and of course I never measure the cheese in recipes. This recipe will definitely be made again. My family loved it.
Thank you Jamie!
I made this, I used a rotisserie chicken and all the other ingredients. But for me it was so soupy. Very tasty but too runny. Not sure if I’ll make it again.
I used 1 can cream of chicken and 1 can of cream of Celery. I added 1 small tub cream cheese with onion and chives was very taste and not soupy
So umm milk or no milk?
Hi Nick. Yes, the milk is added with the other ingredients. I just corrected the recipe card. Thanks!
I made this tonight and it was great. I’d like to try it again with pie crust. I think I will cook the bottom crust, fill it, top it with a crust and cook it
The recipe says to cook with foil for 20 minutes. Then remove foil and cook for another 20. This is misleading. The total time listed at the top of the recipe says 30 minutes. Messed up my whole dinner plan.
Hi Q. I’m so sorry. That was a typo on the times in the recipe card. I will correct that.
Made it today. Great and easy to make!
Thanks Laura!
I made this but put everything in the crockpot except the biscuits. Came home from work and shredded the chicken and transferred mixture to a greased 9×13. Added biscuits and butter and baked uncovered in oven for about 15 minutes!!!!! Absolute perfection!
Thank you Heather!
Hi Heather! How long did you bake this in the crockpot and at what temp (low / high) before transferring it to the oven with biscuits?
Currently in the oven looking forward to tasting it. Only thing I would say is it seems there’s a typo regarding cutting the biscuits. It says cut them into half, then half again (so quarters), then cut the half of a half into thirds (so twelfths?). I’m assuming it’s just supposed to be cut them in half and then cut the half into thirds based on the picture. Thanks for the recipe!
Thanks Seth! I will update the instructions.
It is easy and tastes good but it takes more than 30 min. It says bake for 20 min remove the foil and bake for another 20-25, along with the 10 min prep time it seems closer to an hour to me…. I’m no a math magician but…
Can I use biscuits that ate already cooked
Hi Debbie. I’ve never tried that. You may get similar results but I would be afraid the biscuits would be kind of dry.
i have used biscuits that i had leftover and it turned out great. making it again tonight with biscuits that were frozen. we will see.
Easy and yummy meal to make.
Made this quick & easy recipe for my family and they LOVED IT! Thank you!
Great easy meal. Only thing is, it needs 35mins cook time n 5mins sit time