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Chicken Pot Pie With Biscuits

Chicken Pot Pie With Biscuits

Chicken Pot Pie With Biscuits is the kind of dinner that feels like a warm hug after a long day. With creamy chicken filling, tender vegetables, and golden biscuits baked on top, it’s hearty without being fussy. Using rotisserie chicken makes it a quick and comforting weeknight meal that still tastes homemade.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 45 minutes
Course Casserole, Dinner
Cuisine American
Servings 6 servings
Calories 410 kcal

Equipment

  • Large Skillet
  • Casserole Dish
  • Oven

Ingredients
  

  • 3 cups rotisserie chicken shredded
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes optional, for extra heartiness
  • 1 can refrigerated biscuits

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a large skillet, stir together shredded chicken, cream of chicken soup, broth, peas, carrots, and potatoes. Cook until creamy and warmed through.
  • Pour the filling into a casserole dish and spread evenly.
  • Arrange refrigerated biscuits on top of the filling, slightly overlapping.
  • Bake uncovered for 25–30 minutes, until biscuits are golden brown and filling is bubbly.
  • Let rest for 5 minutes before serving. Spoon generous helpings and enjoy!

Notes

Customize with corn, green beans, or leftover turkey. For a from-scratch touch, use homemade drop biscuits instead of canned. To make ahead, prep the filling and refrigerate — just top with biscuits before baking. For freezer storage, freeze the filling separately.

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 27gFat: 19gSaturated Fat: 7gCholesterol: 75mgSodium: 890mgPotassium: 470mgFiber: 3gSugar: 5gVitamin A: 4200IUVitamin C: 10mgCalcium: 80mgIron: 3mg
Keyword chicken pot pie, comfort food, easy dinner
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