Description
This Simple Chicken Pot Pie with Biscuits is a comforting, hearty meal that brings all the cozy flavor of a classic pot pie but with a delicious biscuit topping. Tender shredded chicken, vibrant mixed veggies, and a rich creamy sauce come together under a golden biscuit crust for the ultimate easy dinner. Whether you’re after quick dinner ideas, hearty food ideas, or cozy comfort meals, this one-pan wonder is your new favorite. Great for quick weeknight dinners, potluck favorites, or feel-good family meals — it’s a reliable and easy recipe to keep in rotation.
Ingredients
3 cups shredded cooked chicken
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can refrigerated biscuits (8 count)
Instructions
1. Preheat oven to 375°F.
2. In a large bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
3. Transfer the mixture into a 9×13-inch baking dish and spread evenly.
4. Arrange biscuits on top of the filling, spacing them out to allow even baking.
5. Bake uncovered for 25–30 minutes, or until the biscuits are golden and fully baked.
6. If biscuits brown too quickly, tent with foil halfway through.
7. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken to save time and boost flavor.
For extra crisp biscuits, brush the tops with melted butter before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg