This chicken pot pie casserole recipe made with biscuits is super easy to make on busy nights and everyone in the family will love it!
Chicken pot pie is a favorite way of mine to use up store-bought rotisserie chicken as well as leftover chicken.
This homemade chicken pot pie with biscuits is so easy to make. It uses some simple pantry ingredients to make the pot pie filling. You dump it into a baking dish and bake it in the oven.
This is such an easy chicken pot pie and I love how quick it is to put together. It's perfect for busy weeknights. It has the same classic chicken pot pie flavor, without the hassle of making a pie crust.
Instead of using an actual pie crust, it uses a biscuit topping. We use canned biscuits in this recipe, which makes it even easier than making homemade biscuits.
Do you Have to Use Refrigerated Biscuits?
You don't have to use refrigerated biscuits. There are many different types of biscuits you can use.
Here are some options:
- Homemade buttermilk biscuits
- Bisquick biscuits
- Another option if you don't like or can't eat biscuits is to top with mashed potatoes or sweet potatoes instead.
We have also found that we love baking just the biscuits all the way through beforehand and serving them on the side.
Everyone would grab a biscuit, slice it open, then scoop the cooked chicken pot pie filling on top, similar to how you eat biscuits and gravy.
You can change this recipe up easily to make it more in line with what your tastes are. Some ideas are:
For the frozen pea & carrots, you can sub those out with a mix that includes corn, green beans, or only use peas. Use what your taste buds prefer
If you don't have cooked chicken, you can boil chicken in chicken broth or water to cook it.
For a richer flavor, you can sub out the milk for heavy cream or half and half. many times I use a mix of half milk and half heavy cream.
You can easily sub out the chicken for leftover turkey.
If you love cheese, sprinkle some cheddar cheese over the top of the filling before baking.
These make great leftovers!
Make sure to remove any leftover biscuits and store them separately in an airtight container for up to 3-5 days in the fridge.
The filling can also be stored in the fridge by covering the casserole dish with clingwrap or transfer to an airtight container and store in the fridge for 3-5 days.
You can reheat by putting the filling into an oven safe container and warm in a pre-heated oven at 350°F for 15-20 minutes, or until heated thoroughly.
To heat the biscuits, add them to the oven for the last 7-10 minutes when reheating the filling.
- can of refrigerated biscuits ( 8 count)
- shredded cooked chicken - great from a store bought rotisserie chicken
- frozen mixed vegetables - peas and carrots
- cream of mushroom soup
- cream of chicken soup
- salt and pepper to taste
How to Make Chicken Pot Pie with Biscuits
Step 1: Preheat the oven to 375°F.
Step 2: Place the biscuits on a parchment-lined baking sheet. Bake for only 8 minutes, and remove.
Step 3: Melt the butter over medium heat in a saucepan, and add in the peas and carrot. Saute until defrosted.
Step 4: In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, and thyme. Mix in salt and pepper to taste.
Step 5: Stir in the chicken and cooked veggies.
Step 6: Pour the chicken pot pie filling into a 9x13 baking dish. Arrange biscuits on top of the mixture baked side down.
Step 7: Bake uncovered for 15 minutes.
Step 8: Cover with foil and bake for another 10 minutes.
Step 9: Remove foil and bake for an additional 5 minutes if the biscuits are not browned to your liking.
Chicken Pot Pie Casserole with Biscuits
- 1 can refrigerated biscuits 8 count
- 1 pound shredded cooked chicken
- 2 cups frozen peas and carrots
- 2 tablespoons butter
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 ½ cup milk
- 1 teaspoon thyme
- 1 teaspoon pepper - or to taste
- 1 teaspoon salt - or to taste
- Preheat the oven to 375°F degrees.
- Place the biscuits on a parchment lined baking sheet. Bake for only 8 minutes, and remove.
- Melt the butter over medium heat in a saucepan, and add in the peas and carrot. Saute until defrosted.
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk and thyme. Add in the salt and pepper to taste.
- Stir in the chicken and cooked veggies.
- Spread the mixture in a 9x13 baking dish.
- Place the biscuits on top of the mixture baked side down.
- Bake uncovered for 15 minutes.
- Cover with foil and bake for another 10 minutes.
- Remove foil and bake for an additional 5 minute if the biscuits are not browned to your liking.