Treat yourself to a comforting biscuit topped chicken pot pie for a deliciously easy weeknight dinner.

Chicken pot pie with biscuits is the perfect easy chicken dinner. With frozen veggies, rotisserie chicken, and canned biscuits, you can create a hearty, comforting meal that tastes like home.

overhead view of a casserole dish with chicken pot pie with biscuits served in it.

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If you’re like me, you love a good recipe that lets you cook at home while taking a few shortcuts with ingredients from the grocery store.

Life can get so busy, and sometimes we need a quick and easy meal that still tastes like it cooked all day.

This chicken pot pie with biscuits is one of those perfect recipes.

It uses frozen veggies, canned biscuits, and rotisserie chicken, making it incredibly convenient without sacrificing any of that homemade flavor.

It’s a classic meal, and it’s one of those dishes that everyone loves. It’s filling, comforting, and oh so flavorful.

Chicken pot pie casserole is one of my go-to easy weeknight chicken dinners because it checks all the boxes – quick, delicious, and satisfying.

a white plate serves chicken pot pie filling topped with a biscuit.

I have a few different versions of chicken pot pie that I love to make, like my Instant Pot Chicken Pot Pie or Bisquick Chicken Pot Pie.

This recipe is right up there with them in terms of simplicity and taste.

The best part is that it uses ingredients you probably already have on hand or can easily pick up during your next grocery run.

Those canned biscuits and frozen veggies are real time-savers!

And making this recipe with rotisserie chicken adds so much flavor with minimal effort.

You get all the benefits of a homemade meal without spending hours in the kitchen.

It’s perfect for those nights when you want a delicious dinner but don’t have a lot of time to spare.

More Easy Chicken Dinners Your Family Will Love:

close-up view of the filling of chicken pot pie, which is topped with a golden brown biscuit instead of crust.

Chicken Pot Pie Casserole FAQs

What type of canned biscuits should I use?

I prefer to make chicken pot pie using canned Pillsbury Grands biscuits.

But if you have a different favorite brand of refrigerated biscuits, feel free to use them.

Can I make chicken pot pie with homemade biscuits?

Yes, you can use homemade biscuits if you prefer.

If you want to make your own, I recommend my easy homemade biscuits or the best Bisquick biscuits.

Place the unbaked biscuits on top of the casserole before baking.

What kind of chicken should I use?

This recipe calls for shredded chicken, and rotisserie chicken is a great option for convenience.

You can also use leftover cooked chicken breasts or thighs.

Canned chicken is another option that’s pantry-friendly.

Can I freeze this casserole?

Yes, you can freeze the chicken pot pie filling.

However, I recommend adding the biscuits just before baking, as they may not hold up well in the freezer.

Freeze the filling in an airtight container for up to 3 months. T

haw in the refrigerator overnight before baking and topping with fresh biscuits.

close-up view of a wooden spoon lifting out a serving of chicken pot pie made with grands biscuits from the baking dish.

How to Make Chicken Pot Pie with Biscuits

It’s really easy to make this hearty meal.

Ingredients You’ll Need:

Butter
Flour
Chicken Broth
Chicken Bouillon Cube
Salt
Pepper
Ground Thyme
Milk
Shredded Chicken
Frozen Mixed Vegetables
Biscuits

mise en place view of ingredients for making chicken pot pie with biscuits on top

How to Make It:

(Full printable recipe card is available below)

Make the gravy. First, you’ll melt butter over medium heat. Add flour and whisk until combined.

two photos; one shows melted butter and flour in a pan; the other shows the mixture whisked together to form a roux.

Slowly whisk in the chicken broth, chicken bouillon, salt, and pepper, ensuring that no lumps of flour and butter remain.

Continue to whisk over medium heat until mixture has thickened slightly.

Whisk in the milk and continue to heat until mixture comes to a light simmer.

two photos; one shows broth, bouillon, salt, and pepper added to the roux. The other shows the mixture whisked together with milk.

Add chicken and vegetables. Next, you’ll remove pan from heat and stir in chicken and frozen vegetables.

two photos; one shows shredded chicken and frozen vegetables added to gravy mixture; the other shows the ingredients stirred together.

Bake the pot pie. Last, you’ll transfer the mixture to the prepared baking dish, spreading evenly, then top with the unbaked biscuits.

two photos; one shows pot pie filling in a white baking dish, the other shows the filling topped with refrigerated biscuits.

Bake for about 25 minutes, or until biscuits are golden-brown on top and cooked through in the middle.

Let cool slightly before serving.

side view of a wooden serving spoon scooping out chicken pot pie with Pillsbury Grands biscuits.

Notes and Adaptations:

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
Reheat leftovers in a covered baking dish at 350F for about 20 minutes, or until warmed through.
Refrigerated canned biscuits, such as Pillsbury Grands, are a great shortcut for this recipe. If you prefer to make your own, you can make my favorite biscuits from scratch or these easy Bisquick biscuits.

overhead view of a white baking dish filled with homemade biscuit chicken pot pie fresh out of the oven.

Recommended Equipment:

Yield: 8 Servings

Chicken Pot Pie with Biscuits

Name: Chicken Pot Pie with Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1⁄2 cup butter; 1⁄2 cup flour; 2 cups chicken broth; 1 chicken bouillon cube; 1 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon ground thyme; 1 cup milk; 3 cups shredded chicken; 24 ounces frozen mixed vegetables; 8 biscuits, unbaked (from a refrigerated can or homemade, if preferred)

This hearty chicken and biscuits casserole is easy enough to make on a busy weeknight, but tastes like it took all day!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1⁄2 cup butter
1⁄2 cup flour
2 cups chicken broth
1 chicken bouillon cube
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1 cup milk
3 cups shredded chicken
24 ounces frozen mixed vegetables
8 biscuits, unbaked (from a refrigerated can or homemade, if preferred)

Instructions

Preheat oven to 375F and grease a 9x13" baking dish.
In a stockpot or Dutch oven, melt butter over medium heat. Add flour and whisk until combined.
Slowly whisk in the chicken broth, chicken bouillon, salt, and pepper, ensuring that no lumps of flour and butter remain. Continue to whisk over medium heat until mixture has thickened slightly.
Whisk in the milk and continue to heat until mixture comes to a light simmer.
Remove pan from heat and stir in chicken and frozen vegetables.
Transfer the mixture to the prepared baking dish, spreading evenly. Top with unbaked biscuits, then bake for about 25 minutes, or until biscuits are golden-brown on top and cooked through in the middle.
Let cool slightly before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
Reheat leftovers in a covered baking dish at 350F for about 20 minutes, or until warmed through.
Refrigerated canned biscuits, such as Pillsbury Grands, are a great shortcut for this recipe. If you prefer to make your own, you can make my favorite biscuits from scratch or these easy Bisquick biscuits.