Chicken Pot Pie with Biscuits
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!
Looking for a pie crust version? Check out my classic chicken pot pie recipe!
Easy Chicken Pot Pie 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.
What You’ll Need
There are just a few ingredients needed to make this biscuit pot pie.
- Chicken – You can cube or shred the chicken based on your preference.
- Cream of chicken soup – Creates the creamy sauce and also adds more chicken flavor to the dish.
- Sour cream – Sour cream balances out the creamy soup and lightens the flavor a bit.
- Cheddar cheese – Because cheese makes everything better!
- Garlic – Adds flavor.
- Milk – Thins out the sauce just a bit.
- Seasonings – Salt, pepper, garlic powder, and onion powder are added for additional flavor.
- Butter – Melted butter is brushed over the biscuits before baking for a crispy golden outside.
- Biscuits – Refrigerated biscuits form the topping for this easy chicken pot pie.
- Frozen vegetables – You can use peas, carrots, corn, or any other favorite or combination desired.
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.
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 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.
- 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 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.
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 or some extra veggies on the side.
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 Pot Pie Recipes:
Chicken Pot Pie with Biscuits
- 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
- 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, 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.