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.
Ingredients
- 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
Instructions
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Preheat the oven to 400 degrees.
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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.
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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.
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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.
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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.
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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!
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.
More Favorite Family recipes:
I think that 2 cups of broth is a typo. I used 1 cup and it was a little too much in my opinion.
Thanks for the suggestion! I updated the recipe!
Question- should the veggies be frozen when sauté or can they be thawed?
Hi! They can be frozen when added to the sauce. They will thaw in the sauce.
Are these recipe. Free to use even in my restuarant.
You can use this one.
I didn’t like the broth mixture the way it was in the recipe so I made a rough & added the broth & cream of chicken + more broth if needed to make a nice ‘gravy’ continued on with the recipe. Was good.
Great! Thanks for sharing!
I substituted 1 cup of milk instead of the broth. I also sliced the biscuits in half so they were not so thick. I baked it all at one time for about 20 minutes.
I want to put half the biscuit on the bottom and half on top. Has anyone tried that?
That’s what i want to know as well
I think if you tried a half biscuit in the bottom it would need to be baked first to ensure it wasn’t still raw at the end of baking the pot pie together.
I have, it’s how I make it. I prevalent the biscuit for half the time suggested. I then break the biscuit apart. When I do that I flip over the bottom so they cook throughout. Add the mixture and then flip the top over.
When I cooked my chicken breasts, I cooked them in the broth and added celery and onion. It turned out real good. I’ll make it again.
Did anyone try half biscuits on the bottom too? How did it turn it?
I tried the biscuits at the bottom and it came out delicious! I pressed the biscuits to the bottom of my pan and baked it for 15 min. Once that was done I put the filling on top (made sure it wasn’t too runny as to not make the biscuits soggy) and then topped it off as the recipe says. My family loved it!
Yes I pealed a layer off the biscuits and laid them on the bottom of the pan.put the mix on top of them and I pealed another on top of the mix and put the rest of the mix and layerd the rest of the biscuits and gravy on top and baked it.it was awesome.try that Megan
Why not just totally cook biscuits in the oven and just put on top when serving???
How much is one small package of frozen veggies? 1 cup? 2?
Hi Elizabeth! It’s about 2 cups!
What is a regular size of cream of chicken
Hi Lillian! A regular sized can is 10 1/2 oz. size.
How many pounds of chicken breast? I’m thinking of using chicken thighs instead but don’t know how many to use.
I think about 1 – 1 1/2 pounds would be enough.
Great recipe! I sautéed a chopped onion in olive oil added minced garlic and a 16 oz bag of broccoli, cauliflower and carrots. Then added the soup, broth and some cream. My family loved it!!
recipe turned out great with the following exceptions, I double the ingredients which then fit my 13×9 pan beautifully, I also had to add some arrowroot to get it to thicken to the way we like it, other than that it’s a keeper. The bisquit hint was right on, they turned out great as well! Much enjoyed!
Please be more Specific About what to do with the biscuit. I got confused. When you said pre bake them. I got that part. Then you said flip them over top to bottom to unsure even baking on the other side. What does that mean ?
Hi Lee! We just bake them for a short time on one side and then bake them with the other side up on the casserole to make sure both sides bake evenly.
Has anyone tried this with cream of mushroom instead of cream of chicken? Taste differently?
What’s the Nutrition facts for this recipes?