If you’re craving classic comfort food with a simple twist, this easy chicken pot pie with biscuits is going to be your new go-to dinner. Juicy chicken, tender vegetables, and a creamy sauce are baked together and topped with buttery, flaky biscuits instead of a traditional pie crust. It’s cozy, budget-friendly, and perfect for busy weeknights!

Why You’ll Love This Chicken Pot Pie Casserole

• Quick and easy: Using canned biscuits and cream of chicken soup keeps this recipe simple and stress-free.
• Budget-friendly: Made with pantry staples and frozen veggies, it’s a meal that saves time and money.
• Family favorite: Creamy, hearty, and cheesy, this casserole is always a hit with kids and adults alike.
• Customizable: Swap in turkey for chicken, or add your favorite vegetables for a personal touch.

Ingredients You’ll Need

• Cooked shredded chicken – great for using up leftovers or a rotisserie chicken.
• Cream of chicken soup – creates a rich, creamy base.
• Frozen vegetables – easy and convenient (peas, carrots, corn, and green beans are classic).
• Garlic and black pepper – for flavor.
• Cheddar and mozzarella cheese – melty, gooey goodness.
• Canned biscuits – the star of the recipe, giving you that buttery topping without the work of pie dough.
• Butter – brushed over the biscuits for extra flavor.

How to Make Chicken Pot Pie with Biscuits

1. Preheat your oven: Set to 375°F and grease a 13×9-inch baking dish.
2. Mix the filling: In a large bowl, stir together the chicken, cream of chicken soup, vegetables, garlic, black pepper, and cheeses. Spread into the prepared baking dish.
3. Prepare the biscuits: Cut each canned biscuit into quarters, drizzle with melted butter, and bake for 5–7 minutes on a lightly greased baking sheet.
4. Assemble and bake: Place the partially baked biscuits on top of the chicken mixture. Bake uncovered for 20–25 minutes, until golden brown and bubbly.
5. Serve: Let cool slightly before serving. Add extra veggies on the side if you like!

Tips and Variations

• Try it with turkey instead of chicken for a post-holiday dinner.
• Use a mix of fresh and frozen vegetables if you prefer.
• Swap the cheeses for Monterey Jack, Colby, or Gouda for a different flavor.

Comfort Food Made Easy

This chicken pot pie casserole with biscuits brings all the cozy, homestyle flavors of traditional pot pie without the fuss of making a crust. It’s a hearty dinner that’s easy enough for a weeknight but delicious enough to serve when company’s coming over.

Chicken Pot Pie with Biscuits

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 3 cups cooked shredded chicken
• 2 (10.5 oz) cans cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• ½ tsp ground black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter, melted

Instructions

1. Preheat oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.
2. In a large bowl, combine chicken, cream of chicken soup, vegetables, garlic, pepper, and cheeses. Mix well and spread into the baking dish.
3. Cut each biscuit into quarters and place in a large bowl. Drizzle with melted butter and toss to coat.
4. Bake biscuits on a lightly greased baking sheet for 5–7 minutes.
5. Place biscuits on top of the chicken mixture. Bake uncovered for 20–25 minutes, until golden and bubbly.
6. Let cool slightly before serving.