4.8 from 54 votes
Easy Chicken Pot Pie with Biscuits
Thanks to help from a few kitchen shortcuts, you only need about 10 minutes to prepare this easy chicken pot pie with biscuits!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 - 6 servings
Calories: 399 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 (16 ounce) tube refrigerated biscuit dough (I use an 8-count can of Pillsbury Grands! Flaky Layers Buttermilk Biscuits)
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup milk
- 2 cups cooked, shredded, or chopped chicken (such as the meat from a store-bought rotisserie chicken)
- 2 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about one 10-ounce package)
- ½ cup grated cheddar cheese (about 2 ounces)
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
Instructions
PREPARE THE FILLING
- Grease a 9-inch deep-dish pie plate, a 9-inch baking dish, or another 2-quart casserole dish. In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme. Transfer the chicken mixture to the prepared dish. Cover with foil.
Cup of Yum
PREPARE THE BISCUITS
- If using Pillsbury Flaky Layers Buttermilk Biscuits, preheat the oven to 350°F. If using a different brand of store-bought biscuit dough, refer to the baking instructions on your package for the correct oven temperature and baking time. Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
BAKE THE BISCUITS AND THE FILLING
- Place the biscuits and the covered pie dish in the 350°F oven. Bake for 14-17 minutes, or until the biscuits are golden brown. Continue baking the filling (covered) until it’s hot and bubbly, about 5-10 more minutes. Arrange the cooked biscuits in a single layer on top of the filling to form the “crust.” You might not be able to fit all of the biscuits on top of your pot pie, so serve any extras on the side.
Notes
- Make Ahead: To make the filling in advance, prepare as instructed, transfer to an airtight container, and keep in the fridge for up to 3 days. When ready to bake the pot pie, allow the filling to sit on the counter at room temperature for at least 30-60 minutes so that it's not cold when you add it to the baking dish. Alternatively, you can freeze the pot pie filling in an airtight container for up to 3 months.
- You can also pre bake Pillsbury biscuits by following the directions on the package. Wrapped tightly, the biscuits will keep at room temperature for 1-2 days, or in the freezer for up to 3 months. Reheat the biscuits in the oven when you heat the pot pie filling for just a few minutes, assemble the casserole, and serve!
Nutrition Information
Serving
1/6 of the recipe
Calories
399kcal
(20%)
Carbohydrates
41g
(14%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
842mg
(35%)
Potassium
547mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3422IU
(68%)
Vitamin C
6mg
(7%)
Calcium
148mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 399
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 399kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 842mg | 35% |
| Potassium | 547mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3422IU | 68% |
| Vitamin C | 6mg | 7% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.