Prepare to fall in love with the ultimate comfort food: Chicken Pot Pie with Biscuits. This dish is everything you want on a chilly evening or when you’re simply craving a creamy, savory meal that feels like a hug in a bowl. You get tender, juicy chicken, sweet pops of vegetables, a luscious, cheesy sauce, and golden, buttery biscuits perched on top — each bite is a little celebration. If you’re looking to bring the family together around the table or surprise a friend with something special, Chicken Pot Pie with Biscuits checks all the boxes for crowd-pleasing satisfaction!

Chicken Pot Pie with Biscuits Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients — this recipe keeps things simple but mighty. Every item in Chicken Pot Pie with Biscuits brings something to the party, whether it’s comforting texture, creamy richness, or a burst of cheesy goodness. With these pantry staples and a few favorite shortcuts, you’re just minutes away from classic homemade flavor.

Cooked shredded chicken: The ultimate time-saver — rotisserie chicken is perfect here for juicy meat and tons of flavor.
Cream of chicken soup: This creamy base creates a luscious sauce to hold everything together; use two cans for extra richness.
Frozen vegetables: The easiest way to get vibrant color and healthy goodness — peas, carrots, and corn all add texture and sweetness.
Minced garlic: Just two teaspoons adds a wonderful aromatic depth that pulls all the flavors together.
Ground black pepper: A dash for a little kick, rounding out the flavors perfectly.
Shredded mild cheddar cheese: Melty, golden perfection that’s both comforting and tangy.
Shredded mozzarella cheese: For that legendary stretchy, cheesy pull in every bite.
Canned biscuits: The star topper — fluffy, buttery, and golden when baked, these are a true shortcut hero.
Butter (melted): Tossed with the biscuits, it ensures a glistening, irresistible finish every time.

How to Make Chicken Pot Pie with Biscuits

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 375°F. Give a 13×9-inch baking dish a light mist of nonstick cooking spray; this step ensures your creamy filling won’t stick and makes cleanup a breeze later!

Step 2: Whip Up the Cheesy Filling

In a roomy bowl, combine the shredded chicken, both cans of cream of chicken soup, your favorite frozen veggies, the minced garlic, black pepper, and both types of shredded cheese. Grab a big spoon and stir until everything is evenly coated in that glorious, creamy mixture — this is your Chicken Pot Pie with Biscuits base!

Step 3: Layer In the Goodness

Pour the hearty, creamy filling you just mixed together into your prepared baking dish. Spread it out with a spatula so every bite gets a perfect blend of chicken, veggies, and cheesy sauce.

Step 4: Prep the Biscuits

Pop open those cans of biscuits (don’t be shy, give ‘em a good whack if needed). Cut each biscuit into quarters and drop the pieces into a large bowl. Drizzle with the melted butter and toss gently until every bite is beautifully coated and ready for their starring role.

Step 5: Par-Bake the Biscuits

For biscuit perfection, give them a head start: spread the buttered biscuit pieces out on a lightly greased baking sheet and bake for about 5 to 7 minutes. This quick trip in the oven creates a barely-there golden crust that keeps them light and fluffy on top.

Step 6: Top and Bake

Take those golden, buttery biscuits and arrange them right on top of the chicken mixture. Pop the whole dish, uncovered, back in the oven. Bake for 20 to 25 minutes until the biscuits are gorgeously puffed and the filling is bubbling around the edges.

Step 7: Cool and Serve

Let your Chicken Pot Pie with Biscuits sit for a few minutes so the filling sets and you don’t burn your tongue (it’s tempting, we know!). Serve hot and enjoy all those layers of creamy, bubbly, biscuit-topped goodness.

How to Serve Chicken Pot Pie with Biscuits

Garnishes

To dress up your Chicken Pot Pie with Biscuits, a sprinkle of fresh parsley or finely chopped chives over the baked dish adds a pop of color and a subtle herbal kick. If you’re feeling extra, a light dusting of parmesan or a crack of black pepper makes each serving look restaurant-worthy.

Side Dishes

This pot pie is filling and satisfying, but a crisp green salad tossed in a tangy vinaigrette balances the creamy richness perfectly. Roasted asparagus or sautéed green beans are also fresh, simple sides that won’t steal the show from your Chicken Pot Pie with Biscuits masterpiece.

Creative Ways to Present

Instead of one big casserole, try dividing the creamy filling into individual ramekins and topping each with a few biscuit pieces for personal pot pies. Or, for a fun twist, bake in a cast iron skillet for a rustic look. Family-style or single-serve, Chicken Pot Pie with Biscuits is downright adorable for dinner parties and potlucks!

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any remaining Chicken Pot Pie with Biscuits with plastic wrap or transfer to an airtight container. It will stay fresh in the fridge for up to three days — just long enough for a delicious lunch the next day.

Freezing

Want to have Chicken Pot Pie with Biscuits ready at a moment’s notice? After baking and cooling, store portions in freezer-safe containers. Biscuit topping and all, it freezes beautifully for up to two months.

Reheating

To recapture that just-baked magic, reheat leftovers in a 350°F oven until the center is piping hot and the biscuits perk up — usually about 20 minutes. For quick fixes, a microwave works, but the oven is best for that signature texture.

FAQs

Can I use rotisserie chicken for Chicken Pot Pie with Biscuits?

Absolutely! Using rotisserie chicken not only saves time but also gives the dish extra flavor and tenderness. Just shred it up and you’re good to go.

What vegetables work best in this recipe?

A classic frozen veggie mix with peas, carrots, and corn works beautifully, but you can swap in whatever’s in your freezer or fridge — think green beans, diced potatoes, or even broccoli for a fun spin.

Can I make Chicken Pot Pie with Biscuits ahead of time?

Yes! Prepare the chicken filling and refrigerate it separately from the biscuit pieces. When you’re ready to bake, assemble as directed starting from Step 5.

Is it possible to use homemade biscuits instead of canned?

Definitely. If you have a favorite biscuit recipe, go for it! Just shape and par-bake as directed — the only rule is to make sure they’re cut small enough to cook through during baking.

How do I know when the pot pie is done?

When the biscuit topping is golden brown and the filling is bubbling around the edges, your Chicken Pot Pie with Biscuits is ready to come out of the oven. Let it sit for a few minutes before serving for best results.

Final Thoughts

If you’re in the mood for something to feed the soul and the senses, Chicken Pot Pie with Biscuits is the recipe to keep on repeat. Try it once and you’ll see why it’s a forever favorite — no one ever resists those cheesy layers and buttery biscuit clouds. Happy cooking, and enjoy every comforting bite!

Chicken Pot Pie with Biscuits Recipe

★★★★★

5 from 15 reviews

Author: lina
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting and hearty Chicken Pot Pie with a twist – topped with flaky biscuits instead of traditional pie crust. This easy-to-make dish is perfect for a cozy family dinner.

Ingredients

Scale

For the Chicken Filling:

3 cups cooked shredded chicken
2 10.5oz cans cream of chicken soup
3 cups frozen vegetables
2 tsp minced garlic
1/2 tsp ground black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese

For the Biscuit Topping:

16 canned biscuits
2 tbsp butter, melted

Instructions

Preheat oven to 375°F.

Spray a 13×9-inch baking dish with nonstick spray.

In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.

Mix until well combined.

Pour the mixture into the prepared baking dish.
Cut each biscuit into quarters and place in a large bowl.

Drizzle with melted butter, and toss to coat.

Bake the biscuits for 5-7 minutes on a lightly greased baking sheet.
Top the chicken mixture with the baked biscuits.
Bake, uncovered, for 20-25 minutes.
Allow to cool slightly before serving.
Serve and enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 980mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg

Keywords: Chicken Pot Pie, Biscuit Topping, Comfort Food, Family Dinner