Simple Chicken Pot Pie with Biscuits: Easy Weeknight Comfort Food

Simple Chicken Pot Pie with Biscuits transforms weeknight dinners into cozy comfort without the fuss of traditional pastry. I’ve been making this recipe for years whenever I need something warm and satisfying on the table fast.

One busy Tuesday evening, I didn’t have time to roll out pie dough, so I grabbed a tube of biscuits from the fridge and cut them into quarters. That experiment worked so well it became my standard method. This easy chicken pot pie with biscuits uses rotisserie chicken and frozen vegetables, so you’re looking at minimal prep and maximum comfort. The golden biscuit topping gets crispy on top while soaking up all that creamy goodness underneath. It’s the kind of meal that makes everyone ask for seconds.

What Goes Into This Easy Chicken Pot Pie

I always use rotisserie chicken for this recipe because it saves so much time, but leftover chicken works beautifully too. The combination of two types of cheese adds richness without being overwhelming.

• 3 cups cooked, shredded chicken (rotisserie works perfectly)
• 2 cans (10.5 oz each) cream of chicken soup
• 3 cups mixed frozen vegetables (peas, carrots, corn, and green beans)
• 2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese
• 1 cup grated mild cheddar cheese
• 16 canned biscuits (I prefer flaky layers style)
• 2 tablespoons melted butter

Pro tip: Don’t thaw the frozen vegetables. They’ll release too much moisture and make your filling watery.

Step-by-Step Instructions for Perfect Results

I recommend prepping all your ingredients before you start – it makes the whole process smoother and you won’t forget anything.

Step 1: Preheat your oven to 375°F. Spray a 13×9-inch baking dish with nonstick cooking spray and set it aside where you can easily reach it.

Step 2: Grab a large mixing bowl and add the shredded chicken, both cans of cream of chicken soup, frozen vegetables (straight from the freezer), minced garlic, black pepper, mozzarella cheese, and cheddar cheese. Stir everything together until fully combined. The mixture should look thick and creamy.

Step 3: Pour the chicken mixture into your prepared baking dish. Use a spatula to spread it evenly across the bottom, making sure the surface is level. This helps the biscuits bake uniformly.

Step 4: Open your canned biscuits and place them on a cutting board. Cut each biscuit into four equal pieces. Transfer all the biscuit pieces to a clean large bowl, then drizzle the melted butter over them. Toss gently with your hands until every piece is coated with butter.

Step 5: Arrange the buttered biscuit pieces on a lightly greased baking sheet in a single layer. Slide them into your preheated oven and bake for 5 to 7 minutes until the biscuits puff up and the edges begin turning light golden brown. They should still look mostly pale and won’t be fully cooked yet. The filling stays at room temperature during this quick step.

Step 6: Carefully remove the par-baked biscuits from the oven. Using a spatula, transfer them onto the chicken filling in your baking dish, spacing them evenly across the top. Don’t worry if they touch, they’ll spread as they finish baking.

Step 7: Return the casserole to the oven, uncovered, and bake for 20 to 25 minutes. The biscuits should turn deep golden brown and the filling should be bubbling enthusiastically around the edges. If the biscuits are browning too quickly, tent the dish loosely with foil.

Step 8: Remove from the oven and let the chicken pot pie with biscuits rest for 5 minutes before serving. This cooling time lets the filling thicken slightly so it doesn’t run all over the plate.

Perfect Pairings for Your Biscuit-Topped Pot Pie

This simple chicken pot pie with biscuits is a complete meal on its own, but adding a fresh side balances the richness beautifully.

Simple Green Salad: Crisp lettuce with a tangy vinaigrette cuts through the creamy filling and adds a refreshing crunch that lightens the whole plate.

Roasted Green Beans: The slight char and firm texture provide a nice contrast to the soft, comforting casserole while keeping things on the lighter side.

Cranberry Sauce: A small dollop adds sweet-tart brightness that complements the savory chicken and brings a holiday dinner vibe any time of year.

Steamed Broccoli: Simple steamed florets with a squeeze of lemon keep the focus on your chicken pot pie while adding vitamins and bright green color to the plate.

More Comforting Chicken Dinners to Try

This simple chicken pot pie with biscuits pairs perfectly with other cozy chicken recipes that bring warmth to the dinner table. For another comforting one-dish meal, try the creamy Creamy Chicken Pot Pie Pasta that delivers similar flavors in a different format, or the rich One Pot Gnocchi Chicken Pot Pie that uses pillowy gnocchi instead of biscuits.

When looking for more easy casserole options, the classic Chicken Pot Pie with traditional crust offers a timeless version, while Chicken Pot Pie with Puff Pastry elevates the dish with flaky layers. For different chicken casserole styles, consider the hearty Ritz Chicken and Rice Casserole or elegant Chicken Cordon Bleu Casserole.

How to Store and Reheat Leftovers

Store leftover chicken pot pie with biscuits in an airtight container in the refrigerator for up to 3 days. The biscuits will soften as they sit in the fridge, but they still taste delicious.

To reheat, I recommend using your oven at 350°F for 15 to 20 minutes until warmed through. Cover with foil if the biscuits start getting too dark. You can also microwave individual portions for 1 to 2 minutes, though the biscuits won’t be as crispy.

Pro tip: This casserole freezes beautifully. Let it cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Your Questions About Easy Chicken Pot Pie Answered

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