Can I use fresh vegetables instead of frozen?

Yes! Fresh vegetables work well, but they may require a few extra minutes of cooking before mixing them into the filling. To save time, lightly steam or sauté them beforehand.

How do I prevent the biscuits from being soggy on the bottom?

Pre-baking the biscuits for 5–7 minutes before placing them on the filling helps prevent sogginess. You can also bake them separately and place them on top when serving.

Can I make this recipe ahead of time?

Absolutely! Prepare the filling and store it in the refrigerator for up to 24 hours. When ready to bake, top with biscuits and proceed with the recipe.

What’s the best way to reheat leftovers?

For the best texture, reheat in a 350°F oven for about 15 minutes. The microwave works too, but the biscuits may become soft.

Easy Chicken Pot Pie with Biscuits

Name: Easy Chicken Pot Pie with Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 3 cups cooked shredded chicken; 2 cans (10.5 oz each) cream of chicken soup; 3 cups frozen mixed vegetables; 2 teaspoons minced garlic; ½ teaspoon ground black pepper; 1 cup shredded mild cheddar cheese; 1 cup shredded mozzarella cheese; 1 can (16 oz) refrigerated biscuits; 2 tablespoons butter, melted

Description

This Easy Chicken Pot Pie with Biscuits is the ultimate comfort meal. Juicy chicken, hearty vegetables, and a creamy sauce are topped with golden, buttery biscuits. Perfect for busy weeknights, this recipe is beginner-friendly and requires minimal prep time.

Ingredients

Scale

3 cups cooked shredded chicken
2 cans (10.5 oz each) cream of chicken soup
3 cups frozen mixed vegetables
2 teaspoons minced garlic
½ teaspoon ground black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
1 can (16 oz) refrigerated biscuits
2 tablespoons butter, melted

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Instructions

Preheat the oven: Set the oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick spray.
Mix the filling: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese. Stir until evenly mixed, then spread the mixture into the prepared baking dish.
Prepare the biscuits: Open the canned biscuits and cut each one into quarters. Place them in a separate bowl, drizzle with melted butter, and toss to coat evenly.
Pre-bake the biscuits: Arrange the buttered biscuit pieces on a baking sheet and bake for 5–7 minutes until they begin to firm up but are not fully cooked. This prevents them from getting too doughy in the final bake.
Assemble and bake: Remove the biscuits from the oven and arrange them on top of the chicken mixture. Return the dish to the oven and bake uncovered for 20–25 minutes, until the biscuits are golden brown and the filling is bubbling.
Cool and serve: Let the pot pie rest for 5–10 minutes before serving. This allows the filling to set, making it easier to scoop.

Notes

Alternative protein: Substitute chicken with turkey or rotisserie chicken for an easy swap.
Vegetable variations: Fresh vegetables can be used but should be lightly cooked beforehand.
Storage tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for the best texture.
Doughy biscuits fix: If the bottoms of the biscuits aren’t fully cooked, flip them over and bake for a few extra minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 3g
Sodium: 850mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 24g
Cholesterol: 65mg