Quick and Easy Biscuits and Chicken Pot Pie

This Biscuits and Chicken Pot Pie brings together creamy chicken filling and golden-topped biscuits for the ultimate comfort meal. One dish, minimal prep, maximum satisfaction!

A glass baking dish filled with creamy biscuits and chicken pot pie casserole, topped with nine evenly spaced, golden-brown biscuits. The dish sits on a marble surface, surrounded by a striped towel and fresh herbs.

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🍗With tender chicken, hearty vegetables, and fluffy golden biscuits, this recipe satisfies everyone!

My 2 Best Tips For Making Biscuits and Chicken Pot Pie

Even Spacing: Arrange biscuits with small gaps between them so they can expand and bake evenly, creating perfectly golden tops and fluffy interiors. This spacing allows hot air to circulate around each biscuit for optimal browning.

Hot Filling: Transfer the hot chicken mixture to your baking dish immediately before topping with biscuits to ensure even cooking throughout. The residual heat from the filling helps the bottom of the biscuits cook properly while the top browns. Cold filling can result in soggy-bottomed biscuits that nobody wants to eat.

melissa leaning over counter looking up from a cook book.

I always cook diced onions and minced garlic with the butter before adding the chicken to build a deeper flavor foundation that makes the entire dish even better.

I like to brush the tops of the biscuits with melted butter and sprinkle them with garlic powder before baking to create an extra golden, flavorful crust that makes the dish look and taste even more irresistible.

You can serve this as a complete comfort meal on its own or add a side to finish it off! I love pairing it with a simple green salad or roasted vegetables to balance out all that creamy, hearty goodness.

🩷 Melissa

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Quick and Easy Biscuits and Chicken Pot Pie

This Biscuits and Chicken Pot Pie brings together creamy chicken filling and golden-topped biscuits for the ultimate comfort meal. One dish, minimal prep, maximum satisfaction!

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 496kcal

Author: Melissa Griffiths

Ingredients

3 cups diced chicken breast
½ cup salted butter
1 teaspoon salt
1 teaspoon pepper
½ tablespoon Italian seasoning
2 cups frozen veggie blend
2 cups chicken broth
½ cup flour
1 cup heavy cream
1 package of biscuit dough 8 biscuits

Instructions

Preheat your oven to 400°F.
Melt your butter in a large pot over medium-high heat. Once the butter is fully melted, add the chicken and cook for about 10 minutes, or until the chicken is no longer pink in the middle.
Once the chicken is fully cooked, add the salt, pepper, Italian seasoning, and frozen veggie blend. Continue cooking for an additional 10 minutes to thaw out the veggies. Stir frequently.
Add the chicken broth, flour, and heavy cream to the pot. Stir the mixture together until no clumps of dry flour remain and the mixture has thickened. This should take about 7 minutes over medium-high heat.
Once the chicken and veggie mixture has thickened, transfer it to a 9×13 inch baking dish and top it with the uncooked biscuits.
Cook your chicken and biscuits for 20 minutes, or until the biscuits are golden brown.
Serve and enjoy!

Notes

Safety Check: You can check to see if your chicken is fully cooked by seeing if it has reached an internal temperature of 165°F.

Cream Choice: We recommend using heavy cream, not half and half or whole milk. This helps to thicken your chicken and veggie mixture.

Biscuit Options: Feel free to use any kind of biscuits in this recipe. We like to use Pillsbury biscuits, but any brand will work. You can also use homemade biscuits if you have extra time.

Storage: Store your leftover biscuits and chicken in the fridge for up to 5 days. You can either cover the casserole dish with plastic wrap or transfer your leftovers to an airtight container.

Nutrition

How To Make Chicken and Biscuits

A saucepan filled with milk, flour, and seasonings sits on a marble countertop, surrounded by small bowls—perfect for preparing comforting classics like biscuits and chicken pot pie.

Step 1: Preheat the oven. Melt the butter in a pot over medium heat and then add your diced chicken. Cook until the chicken is no longer pink in the middle.

A saucepan filled with chopped carrots, green beans, corn, peas, and pieces of chicken for a hearty biscuits and chicken pot pie. Surrounding the pot are bowls of broth and seasonings on a marble countertop.

Step 2: Add the salt, pepper, Italian seasoning, and veggies. Continue cooking until the veggies are thawed and soft. Stir in the flour, chicken broth, and heavy cream until the mixture has thickened.

A glass baking dish filled with creamy biscuits and chicken pot pie mixture, topped with raw biscuit dough rounds, ready to be baked. The dish sits on a white marble surface.

Step 3: Transfer your chicken and veggie mixture to a baking dish and top it with the uncooked biscuits.

Step 4: Cook your casserole until the biscuits are golden brown. Serve and enjoy!

Recipe FAQs

What vegetables work best in this recipe?

While the recipe calls for a frozen veggie blend, you can use fresh or frozen peas, carrots, corn, green beans, or celery. Just ensure frozen vegetables are thawed and excess moisture is removed before adding to prevent a watery filling.

How do I know when the dish is fully cooked?

The biscuits should be golden brown on top and the filling should be bubbling around the edges. If you insert a toothpick into a biscuit, it should come out clean or with just a few moist crumbs.

What’s the best way to reheat leftovers?

For best results, cover individual portions with a damp paper towel and microwave in 30-second intervals until heated through. For larger portions, cover with foil and reheat in a 350°F oven for 15-20 minutes until warmed completely.