Simple chicken pot pie with biscuits is my weeknight savior when I need something warm and filling without the hassle of rolling out pastry dough. I’ll never forget the first time I tried this – the biscuits sank right into the filling because I didn’t par-bake them first. Now I know better, and this foolproof method gives you golden, fluffy biscuits sitting pretty on top every single time.
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Ingredients for Simple Chicken Pot Pie with Biscuits
I always keep canned biscuits in my fridge for this exact recipe – they’re a total game-changer compared to fussy pastry. The beauty of this dish is how it combines everyday ingredients into something that feels special. Here’s what you’ll need:
- 3 cups cooked, shredded chicken (rotisserie works perfectly)
- 2 cans (10.5 oz each) cream of chicken soup
- 3 cups mixed frozen vegetables (no need to thaw)
- 2 teaspoons minced garlic – I recommend using fresh for better flavor
- 1/2 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese – My preference is whole milk mozzarella for creamier texture
- 1 cup grated mild cheddar cheese
- 16 canned biscuits (one 16-count package like Pillsbury Grands) – In my experience, refrigerated grands work best
- 2 tablespoons melted butter – I usually use salted butter for extra flavor
Step-by-Step Instructions
I recommend prepping all your ingredients before you start – it makes the process much smoother and faster.
Step 1: Preheat your oven to 375°F and spray a 13×9-inch baking dish with nonstick cooking spray. Set it aside while you prepare the filling.
Step 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.
Step 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 – this ensures your biscuits will sit flat and bake evenly across the entire casserole.
Step 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.
Step 5: Arrange the buttered biscuit pieces on a separate lightly greased baking sheet (not the casserole dish). Bake in the preheated oven for 5 to 7 minutes until they just begin to puff up and show light browning. Watch them closely – you want them partially cooked, not fully baked yet. This prevents them from sinking into the filling.
Step 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. Your kitchen should smell amazing at this point.
Step 7: Let the casserole cool for 5 minutes before serving. This allows the filling to set slightly and makes serving much easier without everything sliding around.
Perfect Side Dishes for Chicken Pot Pie
Balance the richness of this creamy casserole with fresh, light sides that add nutritional variety and texture contrast.
Simple Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette cuts through the richness of the pot pie while adding fresh vegetables to your meal. Try this hearty cheddar garlic herb potato soup on extra cold nights for a double-comfort meal.
Roasted Green Beans: Oven-roasted green beans with a touch of garlic provide a tender-crisp texture that complements the soft biscuits and creamy filling beautifully.
Cranberry Sauce: A spoonful of tangy cranberry sauce adds bright, fruity notes that balance the savory flavors and remind everyone of classic comfort food pairings.
Garlic Bread Rolls: If you want to make this meal even more filling, warm garlic bread rolls are perfect for soaking up any extra creamy sauce from the casserole.
Autumn Wild Rice Soup: For a complete comfort food spread, pair this with autumn wild rice soup as a starter course.
Storage & Serving Tips
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. The biscuits will soften slightly as they sit, but the flavors actually deepen overnight. Do not freeze assembled casserole – biscuits become soggy when thawed.
For reheating, I recommend covering individual portions with foil and warming in a 350°F oven for 15 to 20 minutes until heated through. The microwave works in a pinch, but the oven keeps the biscuits from getting soggy. Pro tip: add a fresh pat of butter on top before reheating for extra richness.
This casserole is incredibly versatile. Try swapping the chicken for turkey during the holidays, or use different cheese combinations like pepper jack for a spicy kick. You can also prep the filling ahead and refrigerate it, then add the biscuits right before baking. For another easy chicken casserole option, check out this cheesy chicken broccoli orzo.
Frequently Asked Questions
Can I use homemade biscuits instead of canned?
Absolutely! Homemade biscuits work wonderfully, though they may require slightly different baking times. Just follow the same par-baking method to ensure they cook through properly with the casserole.
Do I need to thaw the frozen vegetables first?
No, you can use them straight from the freezer. They’ll release some moisture as they cook, which actually helps create the perfect creamy consistency in the filling.
Can I make this ahead for meal prep?
Yes! Assemble the filling and refrigerate for up to 24 hours before baking. Add the biscuits right before you’re ready to bake, and you may need to add 5 extra minutes to the cooking time if starting from cold.
Simple Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 375°F and spray a 13×9-inch baking dish with nonstick cooking spray. Set it aside while you prepare the filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the casserole cool for 5 minutes before serving to allow the filling to set slightly.
