by HollyBiscuit 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.
Biscuit Crusted Chicken Pot Pie
Ingredients
- 2 cups frozen vegetables
- 1 1/2 cups cooked diced chicken
- 1 can 10.5 oz cream of chicken soup
- 1/4 teaspoon poultry seasoning
- salt & pepper to taste
- 3/4 cup milk divided
- 1 cup biscuit mix such as bisquick
- 1 egg
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Instructions
- Preheat oven to 350 degrees.
- Combine vegetables, chicken, soup, 1/4 cup milk and seasoning in a 9" deep dish pie pan.
- In a separate bowl, combine biscuit mix, egg and remaining 1/2 cup milk. Stir with a fork and pour over the chicken mixture.
- Bake uncovered 30 minutes or lightly browned.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Repin this Scrumptious Chicken Recipe
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Hi Holly
Thanks for all your super recipes…I have used loads of them since I subscribed to you.
I’m on doing your Chicken Pot Pie…is it condensed chichen soup (Campbells style) or just the normal tinned type?
Thanks again for all the foodie inspiration on your lovely website!
Thank you for the compliment Jonathan! This recipe uses condensed cream of chicken soup. Enjoy!
Holly, could you bake this biscuit pot pie in convection oven and if so, at what temp and for how long?
I haven’t tried it in the convection oven. If your convection oven is a full size, it’ll likely take about five minutes less to cook and you may want to watch the top for browning and place a loose sheet of foil over top when the biscuits are browned. Enjoy!
i’ve got most everything to make this but a can of cream of chicken soup. Would this be okay with a can of cream of mushroom or cream of broccoli soup instead? It’s snowing outside so I’d rather not go out to the store!
I have only tried the recipe as written, but it should be fine.
When I make chicken and rice, I use cream of mushroom (not cream of chicken.) So id say cream of mushroom will work fine.
Can you make this with a bisquick bottom crust and do you need to cook it before adding ingrediantsand top crust?
I have only made the recipe as written Debbie. If you try a bottom crust, let us know how it works out for you!
When I was a kid (I’m 62 now) this was my moms go to recipe for leftover turkey or chicken. The only difference was it was served over rice instead of using a biscuit topper. I continue making it that way to this day. I add a little flour to help thicken it since it is made on the stovetop instead of in the oven. It’s one of my favorite comfort foods.
I never thought of putting this over rice, that would be so yummy!! Thank you for sharing!
Quick, cheap, and easy.
Add some shredded cheddar to make it even more interesting.
Stay well,
Chuck
Made this tonight, very tasty. But next time will use 2 cans of soup to have more sauce. 1 can is not enough. Also what is this croissant topping others have mentioned?? It’s not in the recipe. The Bisquick crust is not buttery. Maybe need to add some butter to that batter?
The croissant topping is not part of this recipe, people are sharing their changes.
I have a question. In your comments you mention a Bisquick crust made with milk and eggs that you pour onto the chicken mixture. Your recipe only calls for biscuits. Where can I find the alternate topping? Would like to try something different. Thanks!
Thank you Pam! We had an update to our recipe system and there was an error. I’ve updated the recipe, you should see it now! Enjoy!
Without the brown biscuits, it turns out chicken soup But I do like their combination, really delicious~
– Natalie Ellis
Thanks Natalie!!
Hi Missy, I dont make a bottom. I just mix everything up in a glass, or aluminum casserole dish, and cover with the croisant triangles. Always brown the chicken, before adding in. It gives it much more flavor. Also, the foil strips around the perimeter keep the edges of crust from burning. I hope you enjoy. Sorry for the long delay in answering your question. I just came across this recipe again, and saw your question.
Thank you for answering Missy, Dana!
Made this tonight! Awesome recipe! Only changes I made were using 2 large cans of chicken breast and mrs dash chicken seasoning for the poultry seasoning. I do not have a pie pan so I used a 10 inch cast iron skillet to bake it in. Took 45 minutes on 350.. but turned out great!
Yay! Glad to hear you loved it so much Tara!
Tried this tonight and it turned out good. Only thing I will change next time would be another can of soup and a little more milk to make more gravey. Thank you
So glad you enjoyed it!
I have been doing it this way for years, and it is great. Only differences is that I use half cream of mushroom soup, and half cream of chicken soup; both condensed. Try Trader Joe’s Cream of Portabella Mushroom Soup; best I’ve ever tasted, by far. Mix in browned chicken (I like dark thigh meat), and mixed veggies, maybe some onions and garlic. I use Pillsbury refrigerated croisant, or biscuit, for crust, brush crust with real butter, or egg wash, and grind pepper over the crust. Cut a slit in crust. Place strips of foil around outside diameter of crust, to prevent burning of crust. Bake at 375F until crust is doming and gravy is bubbeling out of slit; about 40 minutes. Let rest for about 5 minutes. Make enough for several meals. Dig in and enjoy!
Yum, I’ll have to check out that mushrooms soup for sure, I love mushrooms!
That looks so good and easy! Dana, wondering if you just put the croissant dough on top in the beginning when u bake? I want to make sure i get a good flaky crust w/ no soggy bottom. I do love a flaky pot pie top. mmm…
Missy, take a look at Dana’s reply to you :)
I like to make this recipe in individual baking dishes so everyone had their own – found the recipe in a Campbell’s book years ago
Yummy idea!!