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Biscuit Chicken Pot Pie takes a classic pot pie recipe and turns it into fast dinner you can enjoy any night of the week!
Tender chicken and vegetables are baked in a creamy sauce and topped with a buttery biscuit crust.
Chicken pot pie has always been one of my go-to comfort foods, especially in the winter! Who can pass up a creamy comforting meal like this? I know I can’t!
When I am looking for a quick dinner option, homemade chicken pot pie has never been something I thought about making during my busy schedule. This a delicious and quick biscuit chicken pot pie recipe changes that, it can be on the table in just 35 minutes.
Making chicken pot pie from scratch takes a lot of time because you have to make the sauce, make the dough, simmer everything and then bake it. This chicken pot pie recipe uses a couple of shortcuts to eliminate all of the tedious steps while producing a delicious dinner option!
How to Make Chicken Pot Pie
Chicken pot pie has been enjoyed by families for centuries!
First, you will want to take your cooked chicken and frozen veggies and add them right into your baking dish (no need for extra mixing bowls). I like to use poached chicken in this recipe, but any leftover chicken (or turkey) will do.
Next, add your condensed soup, a splash of milk, and seasoning and give it a stir. I make my own homemade poultry seasoning; it adds amazing flavor to any chicken dish!
Finally, I whisk together my favorite biscuit mix (I use Bisquick) with milk and egg to create a pourable biscuit dough. Pour it over the chicken mixture and bake until the crust is golden and the insides are hot and bubbly. This easy filling can be used to fill a store bought pie crust instead of the Bisquick crust if you prefer. If using pie crust, you’ll want to cut a couple slits in the dough to release the steam while your pot pie cooks.
Chicken Pot Pie is a dish best served fresh, however this biscuit crusted version reheats beautifully should you have any leftovers!
What to Serve with Chicken Pot Pie
Chicken pot pie is a complete meal, so it is not necessary to serve it with any additional sides. If you have a large family or would like to add sides, I suggest a nice fresh Salad with Lemon Vinaigrette.
Between the buttery biscuit crust and chicken, you already have yourself a perfect meal.
Easy Biscuit Chicken Pot Pie
Ingredients
- 2 cups frozen vegetables
- 1 ½ cups cooked chopped chicken
- 10.5 ounces condensed cream of chicken soup 1 can , 10.5 oz each
- ¼ teaspoon poultry seasoning
- salt and pepper to taste
- ¾ cup milk divided
- 1 cup biscuit mix such as bisquick
- 1 egg
Instructions
- Preheat oven to 350°F.
- Combine vegetables, chicken, soup, ¼ cup milk, and seasoning in a 9" deep-dish pie pan.
- In a separate bowl, combine biscuit mix, egg, and remaining ½ cup milk. Stir with a fork and pour over the chicken mixture.
- Bake uncovered 30 minutes or lightly browned.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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I followed the directions to a t but mine came out very runny. Any suggestions on why that would be?
Did you use condensed soup? The sauce will also thicken as it cools slightly.
I make this all the time winter or no. lol I make dog food for my pups and often have rotisserie chicken. This is great way to eat a glorious meal and feed the pups with the rest of the carcass. plus it really does prep in 5 mins!
I kept the recipe the same except that I doubled it and added parboiled chopped potatoes to my pot pie. I also omitted the biscuit baking mix and used 2 cans of biscuits instead. I used one can for the bottom and sides of a 9 x 13 pan by rolling them out to fit perfectly. I did the same with the other can of biscuits for the top of the pot pie. I cooked it for the same amount of time and it came out perfect. I will add that I did bake the bottom biscuit crust of the pot pie for about 7 minutes beforehand so that it doesn’t get all soggy. Definitely a keeper!
So happy it was a hit, Lori!
Great comfort food, great way to get your veggies, easy on a busy weeknight! Family loves this!
So glad you enjoyed this recipe, Kay!
Could I use my regular drop biscuit recipe in place of Bisquick? If so, would I still cook the chicken pie at 350 degrees for 30 minutes?
We have never tried this recipe with drop biscuits, maybe another reader can offer some advice!
The recipe we chose, is perfect for what we want.
It was delish !I don’t know if it wasnt creamy as I expected because I used store brand soup or because I used lots of veges n chicken but will make again maybe increasing soup can size .I feed my pitbull whatever I eat and he liked it so much he even ate his peas for first time!
Holly I’m a huge fan of your recipes, I use your recipes 4-5 times/week and each one has been a hit. I’ve made the chili, spaghetti sauce, stuffed meatballs, chicken & dumplings, meatloaf and many more. I’ve also made several recipes over & over. Today I tried the easy chicken pot pie recipes & also poached my chicken breast. It was such a hit, so delicious will make again for sure. I know my son will be kicking himself cuz he missed it tonight hopefully he’ll gets some leftovers.
Can this be made ahead of time in the morning and then baked in the afternoon??
That should work well Deba. I would prep to step 3 and then bake when ready. Let us know how it turns out.
So I’m an idiot and seemed to not pay attention. Its currently in the oven and I accidently put raw chicken in instead of cooked. Lol do I need to start over?
You shouldn’t need to start again Kathleen, it just may need longer to cook so the chicken can fully cooker. You may want to cover the top with tin foil to stop the biscuit mix from over baking in the meantime!
What does 3/4 cup milk DIVIDED mean?
It means you use it more than one place in the recipe. In this case ¼ cup is added to the filling and 1/2 cup is added to the topping.
The chicken pot pie was delicious thank you so much for the recipe
Glad you enjoyed it Doris!
I plan on making this. Can you use a different type of pan??
Hi Tonya, for best results we used a 9-inch deep-dish pie plate. But you could use a pan that holds at least 7 cups. We would love to hear how it turns out for you!