This easy chicken pot pie with biscuits and cream of chicken soup is the ultimate comfort food hack. Using pantry staples like canned soup and refrigerated biscuits, you can whip up a hearty, family-friendly meal in under an hour—no pastry skills required!
There’s something deeply satisfying about a warm, golden-crusted chicken pot pie fresh from the oven. The aroma of creamy soup, tender chicken, and buttery biscuits fills the kitchen, promising a cozy meal that feels like a hug in a dish. But let’s be honest—traditional pot pies can be time-consuming, requiring homemade crusts, precise folding, and careful baking to avoid soggy bottoms or burnt tops. That’s where this easy chicken pot pie with biscuits and cream of chicken soup comes in. It’s the shortcut version you’ve been dreaming of—comforting, delicious, and ready in under an hour.
This recipe swaps the flaky pastry crust for flaky, store-bought biscuits, turning a classic into a weeknight warrior. Instead of making a roux or whisking together a creamy filling from scratch, we rely on the magic of cream of chicken soup. It’s rich, savory, and thick enough to bind the ingredients without any extra work. Add in some cooked chicken, frozen mixed vegetables, and a few pantry seasonings, and you’ve got a complete meal that’s both hearty and hassle-free. Whether you’re feeding a family, cooking for one, or just craving comfort food fast, this dish delivers big on flavor with minimal effort.
Key Takeaways
- Uses simple ingredients: Cream of chicken soup, frozen veggies, cooked chicken, and refrigerated biscuits make this recipe accessible and quick.
- No pie crust needed: Fluffy biscuits replace traditional pastry, saving time and effort while adding a delicious, golden topping.
- Ready in 45 minutes: From prep to oven to table, this meal is perfect for busy weeknights or last-minute dinners.
- Highly customizable: Swap proteins, add herbs, or mix in extra veggies to suit your taste or use up leftovers.
- Kid-approved and comforting: Creamy filling and soft biscuits make this a hit with both kids and adults.
- Great for meal prep: Make ahead, freeze, or reheat leftovers without losing flavor or texture.
- Budget-friendly: Uses affordable, shelf-stable ingredients you likely already have on hand.
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Why This Recipe Works
This chicken pot pie with biscuits and cream of chicken soup isn’t just easy—it’s smart cooking. It takes the essence of a traditional pot pie and streamlines it for modern life. The cream of chicken soup acts as the base for the filling, providing a creamy, flavorful sauce that coats every bite of chicken and vegetable. It’s thick enough to hold everything together without becoming watery, even after baking. Plus, because it’s already seasoned, you don’t need to worry about balancing spices or adjusting salt levels too much.
The biscuits are the real game-changer. Instead of rolling out dough, chilling it, and carefully fitting it into a pie dish, you simply drop spoonfuls of refrigerated biscuit dough on top of the filling. As they bake, they puff up, turn golden brown, and create a soft, slightly crispy topping that’s even better than pie crust in some ways. It’s forgiving, fast, and requires zero pastry skills. And because the biscuits are already portioned, there’s no guesswork—just pop them on and bake.
Perfect for Busy Nights
Let’s face it: not every night is a “from-scratch” kind of night. Between work, school, and extracurriculars, dinner often needs to be quick, filling, and something the whole family will eat. This recipe checks all those boxes. You can have it on the table in under 45 minutes, and most of that time is hands-off baking. While it’s in the oven, you can set the table, toss a salad, or help with homework—no standing over a stove required.
Uses Pantry Staples
One of the best things about this dish is how few ingredients it requires—and how many of them are already in your pantry or freezer. Cream of chicken soup is a staple in most households, and frozen mixed vegetables (peas, carrots, corn, green beans) are always on hand for quick meals. Cooked chicken can come from a rotisserie bird, leftover grilled chicken, or even canned chicken in a pinch. Refrigerated biscuits are widely available in the dairy aisle and come in both buttermilk and flaky varieties. With just these basics, you can create a meal that feels homemade without the homemade effort.
Ingredients You’ll Need
This recipe keeps things simple with just a handful of ingredients. Here’s what you’ll need to make one 9-inch chicken pot pie with biscuits:
- 1 can (10.5 oz) cream of chicken soup (condensed)
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- ½ cup milk (whole or 2% works best)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme (optional, but adds depth)
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 1 tablespoon melted butter (optional, for brushing biscuits)
Substitutions and Swaps
This recipe is incredibly flexible. If you don’t have cream of chicken soup, cream of mushroom or cream of celery work well too—just adjust seasonings slightly. For a richer flavor, stir in a splash of heavy cream or a tablespoon of sour cream. If you’re out of mixed veggies, use whatever you have: diced potatoes, broccoli florets, or even green beans from a can. And if you’re vegetarian, swap the chicken for chickpeas or white beans and use vegetable broth instead of soup (thicken with a bit of cornstarch if needed).
Step-by-Step Instructions
Making this chicken pot pie with biscuits and cream of chicken soup is as easy as 1-2-3. Here’s how to do it:
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an 8×8-inch baking dish with nonstick spray or butter. This prevents sticking and helps the biscuits brown evenly.
Step 2: Make the Filling
In a large mixing bowl, combine the cream of chicken soup, milk, cooked chicken, frozen vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir until everything is well combined. The mixture will be thick but pourable—don’t worry, it will loosen slightly as it bakes. Pour the filling into the prepared dish and spread it out evenly.
Step 3: Add the Biscuits
Open the can of biscuit dough and separate the biscuits. Place them evenly over the top of the filling, spacing them slightly apart so they can expand as they bake. You don’t need to press them down—they’ll sink into the filling a bit and create a beautiful, rustic look. For extra flavor and color, brush the tops of the biscuits with melted butter before baking.
Step 4: Bake and Serve
Bake the pot pie in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. Let it cool for 5–10 minutes before serving—this allows the filling to set slightly and makes it easier to scoop.
Serving Suggestions
This chicken pot pie with biscuits and cream of chicken soup is a complete meal on its own, but a few simple sides can make it even better. A crisp green salad with a light vinaigrette balances the richness of the filling. Steamed green beans or roasted carrots add color and nutrition. For a heartier option, serve it with a side of garlic mashed potatoes or crusty bread for dipping.
Perfect for Leftovers
Leftovers? Yes, please! Store any uneaten pot pie in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes or warm the whole dish in a 350°F oven for 15–20 minutes until heated through. The biscuits may soften slightly, but the flavor remains delicious. You can also freeze the unbaked pot pie for up to 2 months—just thaw overnight in the fridge before baking as directed.
Tips for Success
Even the simplest recipes benefit from a few pro tips. Here’s how to make sure your chicken pot pie turns out perfect every time:
- Don’t overfill the dish: Leave about ½ inch of space around the edges so the filling can bubble without spilling over.
- Use cold biscuits: Cold dough bakes up fluffier. If your biscuits are warm from handling, pop them in the fridge for 5 minutes before placing them on the pie.
- Thicken if needed: If your filling seems too thin after mixing, stir in 1 teaspoon of cornstarch and let it sit for 5 minutes before baking.
- Customize the seasoning: Taste the filling before baking and adjust salt, pepper, or herbs to your liking. A pinch of paprika or a dash of hot sauce can add a nice kick.
- Let it rest: Allowing the pie to cool slightly helps the filling set and makes it easier to serve neat portions.
Why You’ll Love This Recipe
This easy chicken pot pie with biscuits and cream of chicken soup isn’t just a meal—it’s a mood. It’s the kind of dish that makes you feel cared for, whether you’re cooking it for others or treating yourself after a long day. It’s creamy, comforting, and full of familiar flavors that bring back childhood memories. And best of all, it’s so simple that anyone can make it—no culinary degree required.
It’s also a great way to use up leftovers. Got half a rotisserie chicken? Toss it in. Have a bag of frozen veggies in the back of the freezer? Perfect. This recipe embraces imperfection and turns it into something delicious. It’s proof that good food doesn’t have to be complicated, time-consuming, or expensive.
Whether you’re a busy parent, a college student, or just someone who loves comfort food, this chicken pot pie with biscuits and cream of chicken soup deserves a spot in your regular dinner rotation. It’s quick, satisfying, and always hits the spot.
Frequently Asked Questions
Can I use homemade biscuits instead of refrigerated ones?
Absolutely! If you have time, homemade biscuits will add a wonderful from-scratch touch. Just drop spoonfuls of your favorite biscuit dough on top of the filling and bake as directed. Keep an eye on them—they may brown faster than store-bought.
Can I make this recipe ahead of time?
Yes! Assemble the pot pie (without baking) and cover it tightly with plastic wrap or foil. Store in the fridge for up to 24 hours, then bake as directed, adding 5–10 minutes to the cooking time if needed.
Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using gluten-free cream of chicken soup, gluten-free biscuits, and ensuring all other ingredients are certified gluten-free.
Can I freeze this chicken pot pie?
Yes! Assemble the pie and freeze it unbaked for up to 2 months. Thaw overnight in the fridge, then bake as directed. You can also freeze leftovers after baking—just reheat in the oven for best results.
What can I use instead of cream of chicken soup?
Cream of mushroom, cream of celery, or a can of cream-style corn mixed with a little broth work well. For a dairy-free option, use a plant-based cream soup or make a simple roux with broth and milk alternatives.
How do I know when the pot pie is done?
The biscuits should be golden brown and the filling should be bubbling around the edges. Insert a knife into the center—if it comes out hot, the pie is ready. Let it rest for 5–10 minutes before serving.