Why You’ll Love This Recipe

This recipe offers the cozy flavors of chicken pot pie with less fuss. Using canned biscuits as a topping saves time without sacrificing the flaky, buttery texture you expect. The combination of creamy soup, tender chicken, and melty cheese creates a deliciously satisfying filling that everyone will enjoy. Plus, it’s a great way to use leftover chicken!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked shredded chicken
2 cans (10.5 oz each) cream of chicken soup
3 cups frozen vegetables
2 teaspoons minced garlic
½ teaspoon ground black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
16 canned biscuits
2 tablespoons butter, melted

Directions

Preheat the oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese. Mix well until all ingredients are evenly incorporated.
Transfer the chicken and vegetable mixture into a greased 9×13-inch baking dish and spread it out evenly.
Arrange the canned biscuits over the filling in a single layer, covering as much of the filling as possible.
Brush the melted butter evenly over the tops of the biscuits to help them brown and become flaky.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
Let the dish cool for a few minutes before serving.

Servings and Timing

Servings: 6-8
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Total time: Approximately 40 minutes

Variations

Use your favorite mix of fresh or frozen vegetables such as peas, carrots, corn, or green beans.
Substitute shredded rotisserie chicken for a quick shortcut.
Swap canned biscuits for homemade biscuit dough for a fresher, more homemade crust.
Add herbs like thyme, rosemary, or parsley to the filling for added flavor.
For a cheesier topping, sprinkle extra shredded cheese over the biscuits before baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through and biscuits are crisp.
Avoid microwaving to preserve the biscuit texture.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used; just lightly steam or sauté them first to ensure they cook fully in the pot pie.

Can I prepare this recipe ahead of time?

Yes, assemble the dish and refrigerate it covered for up to 24 hours before baking.

Can I use chicken thighs instead of breasts?

Absolutely, shredded cooked chicken thighs work well and offer a richer flavor.

Is there a gluten-free alternative for the biscuits?

You can use gluten-free biscuit dough or top with mashed potatoes for a different twist.

Can I make this recipe dairy-free?

Use dairy-free cheese alternatives and skip the butter or use dairy-free margarine.

How do I prevent the biscuits from getting soggy?

Brush them with butter before baking and bake uncovered to keep them flaky and golden.

Can I add herbs or spices to the filling?

Yes, fresh or dried herbs like thyme, rosemary, or parsley enhance the flavor nicely.

Can I freeze the leftovers?

Freezing is not recommended as biscuits tend to become soggy after thawing.

What can I serve with Chicken Pot Pie with Biscuits?

A simple green salad or steamed vegetables make great side dishes to balance the richness.

Can I double the recipe?

Yes, use a larger baking dish and adjust cooking time accordingly.

Conclusion

Chicken Pot Pie with Biscuits is a quick, comforting meal that brings together creamy chicken filling and flaky biscuit topping with minimal effort. This dish is perfect for busy nights or when you want classic comfort food without the fuss of making a traditional pie crust. Customize it with your favorite vegetables and enjoy a crowd-pleasing meal everyone will love.