Go Back
Simple chicken pot pie with biscuits in baking dish with golden brown biscuit topping and creamy chicken filling

Simple Chicken Pot Pie with Biscuits

A quick and easy chicken pot pie topped with fluffy biscuits instead of traditional pastry crust. This comforting weeknight dinner comes together in about 50 minutes using simple ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 538
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked, shredded chicken rotisserie chicken works perfectly
  • 2 cans cream of chicken soup 10.5 oz each
  • 3 cups mixed frozen vegetables no need to thaw
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded mozzarella cheese
  • 1 cup grated mild cheddar cheese
  • 16 canned biscuits one 16-count package like Pillsbury Grands
  • 2 tablespoons melted butter

Equipment

  • 13x9-inch baking dish
  • Large mixing bowl
  • Separate baking sheet for par-baking biscuits

Method
 

  1. Preheat your oven to 375°F and spray a 13x9-inch baking dish with nonstick cooking spray. Set it aside while you prepare the filling.
  2. In a large mixing bowl, combine the shredded chicken, both cans of cream of chicken soup, frozen vegetables, minced garlic, black pepper, mozzarella cheese, and cheddar cheese. Stir everything together until the mixture is evenly combined and creamy.
  3. Spread the chicken mixture evenly into your prepared baking dish. Use a spatula to smooth the top into an even layer about 1 inch deep to ensure biscuits will sit flat and bake evenly.
  4. Open the canned biscuits and cut each one into four equal pieces. Place all the biscuit pieces in a large bowl, drizzle with melted butter, and toss gently until every piece is coated.
  5. Arrange the buttered biscuit pieces on a separate lightly greased baking sheet. Bake in the preheated oven for 5 to 7 minutes until they just begin to puff up and show light browning. This prevents them from sinking into the filling.
  6. Remove the par-baked biscuits and carefully transfer them to arrange evenly over the chicken mixture in your baking dish. Return to the oven and bake uncovered for 20 to 25 minutes until the biscuits turn golden brown and the filling is bubbling around the edges and center is hot throughout.
  7. Let the casserole cool for 5 minutes before serving to allow the filling to set slightly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze assembled casserole as biscuits become soggy when thawed. Reheat covered in a 350°F oven for best results. Can be made ahead by preparing the filling and refrigerating up to 24 hours before adding biscuits and baking.