Easy Biscuit Chicken Pot Pie Recipe – Homestyle Comfort Food in Minutes

Craving that classic comfort food but short on time? This easy biscuit chicken pot pie combines the heartiness of traditional pot pie with the convenience of refrigerated biscuits. Perfect for busy weeknights, this recipe delivers all the cozy flavors you love without complicated steps or fancy ingredients. Whether you’re feeding a hungry family or meal prepping for the week, this homestyle favorite will become your go-to dinner solution.

Ingredients You’ll Need

• 2 cups cooked chicken, shredded or diced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup chicken broth
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 can (16.3 oz) refrigerated biscuits (8 count)
• 1 tablespoon butter, melted

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or 8×8 baking pan.
2. In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, chicken broth, milk, garlic powder, onion powder, and black pepper. Mix until well combined.
3. Pour the chicken mixture into your prepared baking dish and spread evenly.
4. Arrange the refrigerated biscuits over the top of the chicken mixture in a single layer.
5. Brush the tops of the biscuits with melted butter for golden brown results.
6. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
7. Let the pot pie rest for 5 minutes before serving to allow the filling to thicken.

Expert Tips for Perfect Results

• Use rotisserie chicken for maximum flavor and convenience – it’s already perfectly seasoned!
• Don’t thaw the vegetables – frozen veggies add moisture and cook perfectly during baking
• Customize your veggies – add mushrooms, green beans, or diced potatoes for variety
• Make it creamy – stir in 1/4 cup of sour cream for extra richness
• Double the recipe – this freezes beautifully for future meals

Frequently Asked Questions

Can I use homemade biscuits instead?
Absolutely! You can substitute with homemade drop biscuits or even puff pastry if you prefer.

How long does this keep in the fridge?
Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven for best results.

Can I make this vegetarian?
Yes! Use vegetable broth, omit the chicken, and add extra vegetables or plant-based chicken substitute.

What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 10-15 minutes to keep the biscuits crispy. Microwave reheating will soften the biscuits.

Easy Biscuit Chicken Pot Pie Recipe – Homestyle Comfort Food in Minutes

This easy biscuit chicken pot pie combines the heartiness of traditional pot pie with the convenience of refrigerated biscuits for a quick weeknight meal. Perfect for busy families, it delivers cozy comfort food flavors with simple ingredients and minimal preparation time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup chicken broth
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 can (16.3 oz) refrigerated biscuits (8 count)
• 1 tablespoon butter, melted

Method

 

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or 8×8 baking pan.
2. In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, chicken broth, milk, garlic powder, onion powder, and black pepper. Mix until well combined.
3. Pour the chicken mixture into your prepared baking dish and spread evenly.
4. Arrange the refrigerated biscuits over the top of the chicken mixture in a single layer.
5. Brush the tops of the biscuits with melted butter for golden brown results.
6. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
7. Let the pot pie rest for 5 minutes before serving to allow the filling to thicken.

Notes

Use rotisserie chicken for maximum flavor and convenience. Don’t thaw the vegetables – frozen veggies add moisture and cook perfectly during baking. Customize your veggies by adding mushrooms, green beans, or diced potatoes for variety.