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🥄 Simple, comforting, and delicious, this Chicken Biscuit Pot Pie is a family favorite that’s perfect for busy nights. 🐔✨

Close-up of a serving of Chicken Biscuit Pot Pie on a white plate showing creamy chicken filling with peas, carrots, and golden biscuit topping.

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Chicken Pot Pie

If you love classic comfort food, this Chicken Biscuit Pot Pie is the perfect recipe to add to your dinner rotation. It’s creamy, hearty, and comes together quickly, making it one of the best chicken pot pie ideas for busy families. This easy chicken pot pie recipe combines tender chicken, vegetables, and a creamy sauce topped with golden biscuits for a cozy meal everyone will love.

Whether you call it a biscuit pot pie or a Bisquick chicken pot pie recipe, this dish delivers that homestyle flavor you crave without all the fuss. It’s perfect for using up leftover chicken or rotisserie chicken and tastes just as good the next day.

⭐ Why You’ll Love This Recipe

  • Quick prep and simple ingredients make this an easy chicken pot pie recipe for any night.
  • The biscuit topping bakes up fluffy and golden for the ultimate comfort meal.
  • Great way to use leftover chicken or veggies you already have on hand.
  • Perfect for when you need cozy, satisfying chicken pot pie ideas with minimal cleanup.
Overhead view of Chicken Biscuit Pot Pie ingredients measured out, including cream of chicken soup, biscuit mix, milk, egg, chicken, vegetables, and thyme on a white herringbone surface.

🛒 Ingredients & Substitutions

  • frozen mixed vegetables – use any blend of peas, carrots, corn, and green beans
  • cooked chicken – substitute with rotisserie chicken or leftover turkey
  • condensed cream of chicken soup – substitute with cream of mushroom or cream of celery. You can even make and use my homemade version of cream soup substitute, if you prefer.
  • dried thyme – substitute with poultry seasoning or Italian seasoning
  • biscuit/baking mix – Bisquick or any store brand works great
  • milk – substitute with buttermilk for a richer flavor
  • egg – helps the biscuit topping bake up golden and fluffy

✨ Variations

  • Add shredded cheddar or mozzarella cheese to the filling for extra creaminess.
  • Stir in a little garlic or onion powder for added flavor.
  • Swap chicken for cooked turkey for a delicious post-holiday twist.
  • Top with homemade biscuit dough instead of baking mix if you prefer a from-scratch flavor.

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Bowl of chicken, vegetables, and cream of chicken soup being combined with dried thyme for the pot pie filling.
Mixed chicken, vegetables, and soup creating a creamy Chicken Biscuit Pot Pie filling in a glass bowl.
Chicken pot pie filling spread evenly in a clear pie dish before adding biscuit topping.
Mixing bowl with biscuit mix, milk, and egg ready to be stirred for the pot pie topping.
Smooth biscuit batter in a glass bowl ready to be spread over the chicken filling.
Biscuit topping spread evenly over the chicken and vegetable filling in a pie dish.
Golden brown baked Chicken Biscuit Pot Pie fresh from the oven with sprigs of thyme and serving utensils beside it.
Fork lifting a bite of Chicken Biscuit Pot Pie with biscuit topping, chicken, carrots, peas, and corn in a creamy sauce.

🔥 Tips

  • Make sure the frozen vegetables are thawed so the filling cooks evenly.
  • Do not overmix the biscuit topping – mix just until combined for tender biscuits.
  • Let the chicken pot pie rest for a few minutes before serving to allow the filling to set.
  • For a prettier top, brush the biscuit dough lightly with milk before baking.

❓ FAQs

Can I make this biscuit pot pie ahead of time?

Yes, assemble the filling and topping separately, then refrigerate. Add the topping right before baking.

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work great. Just steam or sauté them lightly before mixing them into the filling so they cook evenly in the oven.

Can I use canned vegetables?

You can, but make sure to drain them well first. The texture will be softer than using frozen or fresh vegetables.

Can I double this Bisquick Chicken Pot Pie recipe?

Absolutely! Just bake it in a 9×13-inch dish instead of a pie plate and increase the bake time by about 5-10 minutes if needed.

Close-up of a serving of Chicken Biscuit Pot Pie on a white plate showing tender vegetables, chicken, and fluffy biscuit crust.

🍽️ Other Recipes You May Enjoy

Square crop of Chicken Biscuit Pot Pie on a white plate with colorful vegetables and golden brown biscuit topping, ready to serve.
5 from 1 vote
Servings: 4 servings

Chicken Biscuit Pot Pie

By Jamie Sherman
This Chicken Biscuit Pot Pie is creamy, hearty, and baked with a golden biscuit topping for the perfect easy comfort food dinner.
Prep: 10 minutes
Cook: 25 minutes
Additional Time: 5 minutes
Total: 40 minutes
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Equipment

Ingredients 

  • 1 ⅔ cups frozen mixed vegetables, thawed
  • 1 ½ cups cooked chicken, cubed
  • 1 can condensed cream of chicken soup, (10 ¾ ounces), undiluted
  • ¼ teaspoon dried thyme
  • 1 cup biscuit or baking mix
  • ½ cup milk
  • 1 large egg

Instructions 

  • Preheat the oven to 400°F.
  • In a large bowl, combine the vegetables, chicken, soup, and thyme until well mixed.
    1 ⅔ cups frozen mixed vegetables, 1 ½ cups cooked chicken, 1 can condensed cream of chicken soup, ¼ teaspoon dried thyme
  • Pour the mixture into an ungreased 9-inch deep-dish pie plate.
  • In a medium bowl, stir together the biscuit mix, milk, and egg just until combined.
    1 cup biscuit or baking mix, ½ cup milk, 1 large egg
  • Evenly spoon and spread the biscuit mixture over the chicken filling.
  • Bake for 25-30 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
  • Allow the pot pie to rest for 5 minutes before serving.

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Let cool completely before refrigerating.

♨️ REHEATING

  • Oven: Reheat at 350°F for 15-20 minutes until warm.
  • Microwave: Heat individual portions in 30-second intervals until warmed through.
  • Air fryer: Heat at 350°F for 4-6 minutes for a crisp topping.

❄️ FREEZING

  • Freeze leftovers in freezer-safe containers for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.

💡 TIPS FOR BEST RESULTS

  • Use rotisserie chicken to save time.
  • Do not overmix the biscuit topping, or it may become dense.
  • Ensure vegetables are thawed and drained well before using.

🍳 ALTERNATE COOKING METHODS

  • Individual ramekins: Divide the filling into small ramekins and top each with biscuit mix for single servings.
  • Cast iron skillet: Bake directly in a 10-inch oven-safe skillet for rustic presentation.

♻️ LEFTOVERS

  • Reheat for quick lunches.
  • Spoon leftovers over mashed potatoes or rice for a hearty meal.

Nutrition

Serving: 0.25g, Calories: 370kcal, Carbohydrates: 36g, Protein: 22g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 96mg, Sodium: 1022mg, Potassium: 431mg, Fiber: 4g, Sugar: 5g, Vitamin A: 4132IU, Vitamin C: 8mg, Calcium: 135mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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5 from 1 vote

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1 Comment

  1. Mandy says:

    5 stars
    I tried it tonight and absolutely delicious!

    Reply