Chicken Pot Pie made easy! We love this Biscuit Chicken Pot Pie with pre-made biscuits, it’s a delicious fast way to get dinner on the table.
Chicken Pot Pie is one of the best comfort foods around. Our family sure loves it. We are trying to simplify things by taking this classic and giving it a ‘semi-homemade’ hack by using Grand biscuits. With flavors you know and love, it really doesn’t get easier than this.
Shredded chicken from a rotisserie chicken is perfect for this recipe, and such a time saver. Are you a fan of the rotisserie chicken? I totally am! Sometimes I’ll pick up two, shred both of them and then just freeze one. It’s always nice to have on hand, especially for recipes like this.
So here’s the thing…my first attempt with this recipe, the biscuits did not fully cook. The top half did, but the bottom half of the biscuits were still dough-y. Here’s the solution: pre bake the biscuits on a sheet pan lined with parchment paper. It’s helpful to precook the biscuits for half the time and then place them on top of the chicken mixture with the opposite side up to finish baking. This way both sides bake evenly. Because the chicken and veggies are already cooked, it’s just the biscuits that need to bake completely.
Biscuit Chicken Pot Pie
Chicken Pot Pie made easy with pre-made grand biscuits.
- 1 can Pilsbury Grands Biscuits 8 biscuits
- 2 tablespoons butter
- 1 small package frozen veggie mix: carrots, peas, corn and green beans
- 2 chicken breasts cooked and shredded
- 1-2 cups chicken broth adapt to your preference
- 1 can Cream of Chicken Soup regular size
- salt and pepper to taste
Preheat the oven to 400 degrees.
In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.
Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!
Copyright © 2018 Biscuit Chicken Pot Pie
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Favorite Recipes to use shredded Rotisserie Chicken:
- Chicken and Cream Cheese Enchiladas
- Chicken Crescent Bundles
- Chicken fried Rice
- Asian Chicken Pasta Salad – serve this at your next baby shower or bridal shower (it’s so good!)
- Crockpot White Bean Chicken Chili
Have you tried this recipe?! Using the star icons below: RATE and COMMENT! I would love to hear your experience.
Enjoy this simple classic comfort with your family.