Go Back
easy-chicken-pot-pie-with-biscuits---i-heart-recipes_feature

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
Cook Time 25 minutes
Total Time 40 minutes
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 8x8 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.