Chicken Pot Pie with Biscuits
Flaky biscuits, creamy chicken filling, and tender vegetables come together in this easy chicken pot pie with biscuits that’s perfect for busy weeknights. Instead of making a traditional pie crust from scratch, this shortcut version uses refrigerated canned biscuits to create a flaky, golden topping that pairs perfectly with the creamy chicken and vegetable filling underneath.
Made with rotisserie chicken, frozen mixed vegetables, and a simple homemade sauce, this recipe delivers all the cozy flavors of classic chicken pot pie with a fraction of the work. It’s the kind of family-friendly dinner that’s easy enough for a busy weeknight but comforting enough to feel special.
Why You’ll Love This Chicken Pot Pie with Biscuits Recipe
- No pie crust required. Refrigerated biscuits create a flaky, golden topping without the extra time and effort of making a traditional crust.
- Rotisserie chicken saves time. Using pre-cooked chicken helps this comfort food classic come together much faster than traditional chicken pot pie recipes.
- Made with freezer and pantry staples. Frozen mixed vegetables, chicken broth, milk, and canned biscuits make this an easy recipe to keep in your regular dinner rotation.
- Creamy, cozy, and satisfying. Every bite is filled with tender chicken, vegetables, and a rich homemade sauce that tastes like it simmered all day.
- Family-friendly comfort food. This hearty casserole-style dinner is simple enough for weeknights and comforting enough to serve when you’re craving something warm and homemade.
Equipment Needed
- Large skillet – Used to prepare the creamy chicken pot pie filling.
- Whisk – Helps create a smooth sauce without lumps.
- Measuring cups and spoons – For measuring the ingredients accurately.
- Cutting board and knife – For dicing the onion and preparing the rotisserie chicken.
- 9×13 baking dish – Provides plenty of room for the filling and biscuit topping.
- Wooden spoon or spatula – For stirring the filling as it cooks and thickens.
- Pastry brush or spoon (optional) – Use either to apply melted butter to the biscuits before and after baking.
Ingredients Overview
This recipe relies on a handful of simple shortcuts to deliver all the cozy flavors of classic chicken pot pie without the extra work. Check out the printable recipe card below for the full ingredient list and exact measurements.
- Rotisserie Chicken: A great shortcut that adds plenty of flavor while saving time. Remove the skin and bones before shredding or chopping.
- Butter: Used to sauté the onions and create the base for the creamy sauce. You’ll also brush melted butter over the biscuits before and after baking for extra flavor and color.
- Onion: Adds savory flavor and depth to the filling. To save time, look for pre-diced onions in the produce section at your local grocery.
- Garlic: Helps build the classic homemade flavor of the sauce. If you don’t have time mince fresh garlic, jarred minced garlic works great in this recipe.
- All-Purpose Flour: Thickens the filling into a creamy, gravy-like consistency.
- Chicken Broth and Milk: Combined to create a rich, creamy sauce that coats the chicken and vegetables.
- Salt, Black Pepper, and Dried Thyme: Simple seasonings that add savory flavor and help give the filling that classic chicken pot pie taste. The thyme is optional but highly recommended.
- Frozen Mixed Vegetables: A convenient shortcut that adds color, texture, and flavor without extra prep work.
- Refrigerated Flaky Biscuits: The easy topping that replaces traditional pie crust while creating a buttery, golden finish.
How to Make Chicken Pot Pie with Biscuits
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) so it is ready when the chicken pot pie is assembled.
Step 2: Prepare the Chicken
Remove the meat from a rotisserie chicken, discard the skin and bones, and shred or chop enough chicken to measure 2 cups. Set aside until needed.
Step 3: Cook the Onion and Garlic
Melt 3 tablespoons butter in a large skillet over medium heat. Add ½ cup diced onion and cook for 4 to 5 minutes, or until softened. Stir in 2 cloves minced garlic (or 1 teaspoon jarred minced garlic) and cook for 1 minute, just until fragrant.
Step 4: Make the Roux
Sprinkle ¼ cup all-purpose flour over the onion mixture and stir constantly for 1 minute to coat the unions and cook out the raw flour taste.
Step 5: Create the Creamy Sauce
Slowly whisk in 2 cups chicken broth, stirring constantly to keep the sauce smooth. Add 1 cup milk and continue whisking until fully combined. Simmer for 3 to 5 minutes, stirring often, until the sauce thickens to a creamy, gravy-like consistency that coats the back of a spoon.
Step 6: Add the Filling Ingredients
Stir in the 2 cups shredded rotisserie chicken, 1 bag (12–16 ounces) frozen mixed vegetables, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme (if using). Cook for 2 to 3 minutes, just until heated through.
Step 7: Transfer to the Baking Dish
Lightly grease a 9×13 baking dish with butter or nonstick spray. Pour the chicken pot pie filling into the dish and spread it into an even layer.
Step 8: Add the Biscuit Topping
Separate each biscuit from 1 (16.3-ounce) can refrigerated flaky biscuits into halves. Arrange the biscuit halves over the filling, leaving a few small gaps between pieces to help them bake evenly. Brush the tops lightly with 1 tablespoon melted salted butter.
Step 9: Bake Until Golden Brown
Bake uncovered at 375°F for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
Step 10: Finish and Serve
Remove the casserole from the oven and brush the biscuits with the remaining 1 tablespoon melted salted butter. Let the chicken pot pie rest for 5 to 10 minutes before serving so the filling can thicken and the biscuits can finish setting.
Tips for Success | Recipe Notes
- Use rotisserie chicken for the biggest time savings. Since the chicken is already cooked, you can focus on building the creamy filling without worrying about cooking raw chicken.
- Whisk the broth in slowly. Adding the chicken broth a little at a time helps prevent lumps and creates a smoother sauce.
- Don’t skip cooking the roux. Let the flour cook for about a minute before adding the liquids. This removes the raw flour taste and creates a richer sauce.
- Look for a gravy-like consistency. Before adding the chicken and vegetables, the sauce should be thick enough to coat the back of a spoon. If it seems thin, let it simmer for another minute or two.
- Keep the vegetables frozen. There’s no need to thaw the mixed vegetables first. They will heat through as the filling cooks and bakes.
- Use cold biscuit dough. It’s easier to separate into halves, holds its shape better, and bakes up with a flakier texture. Splitting the biscuits also helps them cook through evenly and cover more of the casserole.
- Leave a few small gaps between the biscuits. A little space allows heat to circulate around the biscuits so they bake evenly and turn golden brown.
- Let the casserole rest before serving. Allowing the chicken pot pie to sit for 5 to 10 minutes after baking gives the filling time to thicken and makes serving much easier.
Storage & Make Ahead Instructions
Storage
- Refrigerator: Store leftover chicken pot pie in an airtight container or tightly covered baking dish for up to 4 days.
- Freezer:
- Before Baking: Prepare the filling and transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before transferring the filling to a baking dish, adding the biscuit topping, and baking as directed.
- After Baking: Freeze cooled portions in freezer-safe containers for up to 3 months. Keep in mind that the biscuit topping may be softer after thawing and reheating.
- Protect Glass and Ceramic Dishes: If you freeze the filling in a glass or ceramic baking dish, allow the dish to thaw in the refrigerator and come closer to room temperature before placing it in a hot oven.
Make Ahead
- Prepare the Filling: Make the chicken pot pie filling up to 24 hours in advance and refrigerate it in an airtight container.
- Assemble Before Baking: When ready to bake, spread the filling into the baking dish, top with the biscuit halves, brush with butter, and bake as directed.
- Avoid Adding the Biscuits Early: For the best texture, wait to add the biscuits until just before baking.
Reheat
- Oven: Cover with foil and reheat at 350°F for 15 to 20 minutes, or until heated through.
- Microwave: Warm individual portions in 30-second intervals until hot. Keep in mind that the biscuits will be softer when reheated in the microwave.
What to Serve with Chicken Pot Pie with Biscuits
- Sweet Tea or Flavored Tea for a classic Southern beverage that complements the rich, comforting flavors of chicken pot pie with biscuits.
- Fresh Lemonade for a bright, citrusy drink that helps balance the creamy filling.
- Simple Garden Salad with your favorite vinaigrette for a fresh, crisp contrast to the creamy casserole.
- Cranberry Sauce for a sweet and tangy addition that gives the meal a holiday-style feel any time of year.
- Southern Fried Apples for a touch of sweetness that pairs surprisingly well with savory comfort food meals.
- Apple Walnut Salad for a sweet-and-savory combination that pairs especially well with fall and winter comfort foods.
Variations & Add-Ins
Protein Swaps
- Use Leftover Chicken or Turkey: This recipe works just as well with leftover cooked chicken or holiday turkey.
- Try Chicken Thighs: Substitute cooked chicken thighs for a richer flavor and more tender texture.
Vegetable Options
- Swap the Vegetables: Use frozen peas and carrots, mixed vegetables, corn, green beans, or your favorite vegetable blend.
- Add Mushrooms: Sauté 8 ounces of sliced mushrooms with the onions for extra flavor and texture.
- Add More Vegetables: Stir in sautéed celery, diced potatoes, or extra onions to make the filling even heartier.
Flavor Boosters
- Make It Cheesy: Stir in 1 cup of shredded cheddar cheese after the sauce has thickened for a richer filling.
- Give It a Little Heat: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling.
- Make It Extra Creamy: Substitute heavy cream for the milk or stir in 1 cup of shredded cheddar cheese for an even richer filling.
- Add Fresh Herbs: Stir in chopped parsley, rosemary, or thyme for a fresh flavor boost.
Biscuit & Topping Ideas
- Try a Different Biscuit: Buttermilk biscuits, butter-flavored biscuits, or Southern-style biscuits all work well as the topping.
- Make Individual Pot Pies: Divide the filling between oven-safe ramekins and top each with a biscuit half for individual servings.
FAQ’s | Frequently Asked Questions
Yes. Drain the canned chicken well before adding it to the filling. Rotisserie chicken provides the best flavor and texture, but canned chicken can be used in a pinch.
Absolutely. Fresh vegetables work well in this recipe. If using firmer vegetables such as carrots, celery, or green beans, consider sautéing them with the onions so they soften before baking.
Yes. Prepare the filling up to 24 hours in advance and store it in the refrigerator. When ready to bake, transfer the filling to the baking dish, add the biscuit topping, and bake as directed.
This usually happens when the biscuits are placed too close together or are too thick. Separating each biscuit into halves and leaving small gaps between them helps the biscuits bake through evenly.
Flaky-layer biscuits work especially well because they create a light, buttery topping. Buttermilk biscuits, butter-flavored biscuits, and Southern-style biscuits are all good options.
Yes. Buttermilk biscuits, butter-flavored biscuits, and Southern-style biscuits all work well. Baking times may vary slightly depending on the brand and biscuit size.
Yes. For best results, freeze the filling separately and add fresh biscuit dough when you’re ready to bake. This helps maintain the best texture and rise.
The biscuits should be golden brown on top and fully baked in the center. The filling should be hot and bubbling around the edges of the baking dish.
Yes. If your skillet is large enough and oven-safe, you can prepare the filling and bake the chicken pot pie directly in the skillet instead of transferring it to a baking dish.
Related Recipes
If you’re a fan of easy comfort food recipes, here are a few more family-friendly favorites to add to your dinner rotation.
Chicken & Dumplings with Biscuit Mix
This easy one-pot recipe combines tender chicken, frozen vegetables, and fluffy Cheddar Bay dumplings in a rich, creamy broth.
Final Thoughts | On a personal note…
Chicken pot pie always takes me back to my early days working in corporate finance. There was a lunch spot near the office that my coworkers and I would walk to regularly, and they served the most incredible chicken pot pie topped with a flaky, buttery pastry crust. It was one of those meals I looked forward to every time it appeared on the menu.
Back then, the idea of making chicken pot pie from scratch felt completely out of reach. As a mostly self-taught home cook, homemade pie crust was one of those things that seemed far more complicated than I was ready to tackle. That’s what inspired this biscuit shortcut. It delivers the creamy filling and comforting flavors I loved about those lunches years ago, but in a way that feels approachable for everyday home cooks. If I can make it, you can too.
Chicken Pot Pie with Biscuits
Equipment
- Large skillet
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- 9×13 baking dish
- Wooden spoon or spatula
- Pastry brush or spoon (optional)
Ingredients
- 2 cups shredded rotisserie chicken
- 3 tablespoons butter
- ½ cup diced onion
- 2 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- (1) 12–16 ounce bag frozen mixed vegetables
- (1) 16.3 ounce can refrigerated flaky biscuits
- 2 tablespoons salted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) so it is ready when the chicken pot pie is assembled.
- Remove the meat from the rotisserie chicken, discard the skin and bones, and shred or chop the chicken into bite-sized pieces, enough to measure 2 cups. Set aside.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, or until softened. Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until smooth. Add the milk and continue whisking until fully combined. Simmer for 3 to 5 minutes, stirring often, until the sauce thickens to a creamy, gravy-like consistency that coats the back of a spoon.
- Stir in the chicken, frozen vegetables, and seasonings. Cook for 2 to 3 minutes, just until heated through and evenly combined.
- Lightly grease a baking dish, then pour the chicken pot pie filling into the dish and spread it into an even layer.
- Separate each biscuit into halves and arrange the biscuit halves over the filling, leaving a few small gaps between pieces to help them bake evenly. Brush the tops lightly with 1 tablespoon melted salted butter.
- Bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Brush the hot biscuits with the remaining 1 tablespoon melted salted butter. Let the casserole rest for 5 to 10 minutes before serving so the filling can thicken and the biscuits can finish setting.
Notes
- Rotisserie chicken can be replaced with leftover cooked chicken or turkey.
- Frozen mixed vegetables do not need to be thawed before adding.
- Keep the biscuit dough chilled until ready to use.
- For best results, freeze the filling separately and add fresh biscuits before baking.
