When my kids come crashing through the door after school, backpacks flying and bellies growling, I know it’s biscuit pot pie night. This isn’t one of those fussy meals that needs hours of prep or leaves a pile of dishes in the sink. It’s real, satisfying food that starts with simple ingredients like cooked chicken, frozen veggies, and canned biscuits.
I originally threw this together on a weeknight when the fridge was nearly empty and we needed something warm and filling. One pan, a few shortcuts, and 30 minutes later, dinner was devoured. Now it’s one of those recipes I keep in my back pocket because it always hits the spot.
If you’re looking for an easy pot pie recipe with biscuits that’s creamy, comforting, and downright crave-worthy, you’re in the right place.
Why You’ll Love This Biscuit Pot Pie Recipe
This biscuit pot pie is the kind of meal that makes you feel like you’ve got it all together, even when dinner is last-minute. It’s one of those rare dishes that checks every box for busy home cooks like us.
- Quick to prep: You can have it in the oven in under 15 minutes.
- Uses everyday ingredients: Think cooked chicken, canned biscuits, and a few pantry staples.
- Comfort food at its best: Creamy filling meets golden, fluffy biscuits for a dish that feels like a hug on a plate.
- Picky-eater approved: Even kids who side-eye veggies dig into this one without complaints.
Whether you’re dealing with leftover chicken, a craving for something hearty, or just need a no-fuss dinner, this easy pot pie recipe with biscuits is going to be a regular in your kitchen. It’s also a great way to use those Pillsbury biscuits sitting in the fridge. The best part? It looks beautiful on the table, even though it only takes minutes to throw together.
Ingredients for the Perfect Biscuit Pot Pie
This easy biscuit pot pie recipe comes together with simple, accessible ingredients. No fancy techniques. No complicated shopping list. Just real food that works hard to deliver flavor and comfort.
- 2 cups cooked chicken – shredded or chopped, perfect for using up leftovers
- 1 can (10.5 oz) cream of chicken soup – creates a thick, rich base
- 1/2 cup sour cream – adds smoothness and a little tang
- 1 cup frozen mixed vegetables – carrots, corn, peas, and green beans bring color and texture
- 1 cup shredded cheddar cheese – for creamy, cheesy goodness throughout
- 1/2 teaspoon garlic powder – builds flavor quickly
- 1/2 teaspoon onion powder – adds savory depth
- Salt and pepper to taste – adjust based on your soup and cheese
- 1 can refrigerated biscuits (8-count) – buttery and golden, they bake right on top
- 1 tablespoon melted butter + chopped parsley (optional) – brush on for a gorgeous finish
Optional but recommended: sprinkle of fresh parsley or green onion for color. This combo makes it not just tasty but also Pinterest-worthy.
How to Make Biscuit Pot Pie
This biscuit pot pie recipe is all about easy steps and big payoff. You’ll have it prepped and in the oven before the kids finish their after-school snack.
1. Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet.
2. Make the filling
In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, frozen mixed vegetables, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir everything until fully mixed and smooth.
3. Assemble in the baking dish
Spread the creamy chicken mixture evenly in your prepared dish.
4. Add the biscuits
Place the refrigerated biscuits right on top of the filling. Leave space between each biscuit so they can rise and bake evenly.
5. Bake
Bake for 25 to 30 minutes, or until the biscuits are golden on top and the filling is bubbling at the edges. If the tops are browning too quickly, loosely cover with foil during the last 10 minutes.
For a similar one-pan wonder that’s just as easy and satisfying, check out my Dump and Bake Meatball Casserole. It’s another go-to when I want a cozy dinner without the cleanup.
Serving Suggestions for Biscuit Pot Pie
This biscuit pot pie is the kind of meal that can absolutely hold its own. But if you’re looking to round out your dinner table or serve it up for guests, here are some simple, tasty ways to make it even better.
Serve with a crisp salad
A bright green salad with a light vinaigrette cuts through the richness of the creamy filling. Think romaine, cucumbers, cherry tomatoes, and a splash of lemon or balsamic dressing.
Add a side of roasted veggies
Roasted broccoli or green beans tossed with olive oil and garlic pair beautifully. Just pop them into the oven during the last 15 minutes of baking time.
Pair with a cozy soup
On extra chilly nights, a small bowl of tomato or vegetable soup alongside your biscuit pot pie makes it feel like a full comforting spread.
Drizzle with hot honey or serve with cranberry sauce
Sounds a little out there, but sweet and savory play surprisingly well here. A drizzle of hot honey or a spoonful of leftover cranberry sauce can elevate each bite.
Make it part of a comfort food dinner board
Want a fun twist? Add mini ramekins of biscuit pot pie to a board alongside mac and cheese cups, fruit slices, and warm rolls. It’s a fun dinner idea for families or casual gatherings.
If you’re all about budget-friendly meals with a cozy vibe, you might love my Hobo Casserole. It’s another easy dinner that feels like home.
Variations & Customization Ideas for Biscuit Pot Pie
One of the best things about this biscuit pot pie recipe is how flexible it is. You can mix, match, or swap based on what you’ve got in the fridge or pantry.
Swap the protein
- Use cooked turkey instead of chicken, especially after the holidays.
- Try ground beef or shredded roast for a richer flavor.
- Go meatless by adding more veggies and a can of white beans.
Add more vegetables
- Stir in sautéed mushrooms, spinach, or kale before baking.
- Roasted sweet potatoes or butternut squash give it a fall vibe.
- Diced bell peppers and zucchini work great in summer.
Change the soup base
- Cream of mushroom or cream of celery adds variety.
- For a homemade version, whisk milk, butter, and flour into a simple white sauce.
Make it spicy
- Add a pinch of red pepper flakes or a spoonful of hot sauce into the filling.
- Sprinkle cayenne into the biscuit dough for a little heat.
Use different cheeses
- Try mozzarella, Monterey Jack, or pepper jack for extra flavor.
- Add Parmesan for a salty, sharp finish.
For another hearty baked option that’s just as customizable and comforting, check out my Cheesy Ground Beef and Potato Casserole. It’s a hit when you want something warm and filling without a ton of work.
Storage & Reheating Tips for Biscuit Pot Pie
If you’re lucky enough to have leftovers, this biscuit pot pie stores and reheats like a dream. It’s one of those dishes that tastes even better the next day.
How to store:
Let the casserole cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
How to reheat:
To reheat a full portion, cover with foil and warm it in a 350°F oven for about 20 minutes. For single servings, use the microwave in 30-second intervals until hot. If the filling seems too thick after chilling, stir in a splash of chicken broth or milk before reheating.
Freezing tips:
You can freeze biscuit pot pie before baking. Just assemble everything except the biscuits. Cover tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, top with biscuits, and bake as directed.
This makes a great make-ahead option for meal prepping or sharing with friends. For more dinner ideas that are fridge- and freezer-friendly, my Easy Low Carb Chicken Casserole is another go-to.
Pro Tips for the Best Biscuit Pot Pie
Want to take your biscuit pot pie from good to truly irresistible? These small tweaks make a big difference in texture, flavor, and appearance.
Use room-temperature biscuits
Cold biscuit dough can slow down baking and cook unevenly. Let them sit out for about 10 minutes before topping the casserole. This helps them rise higher and bake more evenly.
Brush biscuits with melted butter
Right before baking, a quick butter brush gives your biscuits a golden, glossy finish. Add a sprinkle of dried parsley or garlic powder for extra flavor.
Don’t overbake
Once the biscuits are golden and the filling is bubbling, it’s ready. Overbaking can dry out both the topping and the filling.
Add cheese under the biscuits
For an extra layer of gooey goodness, sprinkle a little cheese on top of the filling before adding the biscuits.
Bake on a sheet pan
Set your casserole dish on a baking sheet in case anything bubbles over. It makes cleanup easier and keeps your oven spotless.
Common Mistakes to Avoid When Making Biscuit Pot Pie
Even a simple recipe like biscuit pot pie can go sideways if a few key details are overlooked. Here’s what to watch out for so everything bakes up just right.
Placing biscuits on cold filling
Make sure the filling is warm or room temperature before topping with biscuits. Cold filling slows the cooking process and can leave the biscuits underbaked in the center.
Overcrowding the biscuits
Give each biscuit a little space to rise. If they’re too close together, they’ll steam instead of bake, which leads to soggy bottoms and pale tops.
Using raw vegetables without softening
If you’re adding fresh carrots, potatoes, or other dense veggies, cook them briefly first. Otherwise, they might stay crunchy while the rest of the dish is done.
Skipping the seasoning
Cream of chicken soup adds salt, but don’t forget garlic powder, onion powder, and black pepper. A flat filling is hard to fix once it’s baked.
Not watching the top near the end
Check your biscuits at the 20-minute mark. If they’re browning too quickly, tent loosely with foil to avoid over-toasting before the inside is cooked through.
A little attention makes a big difference, and soon you’ll be making this dish like it’s second nature.
Biscuit Pot Pie Wrap-Up
If you’re looking for a cozy, satisfying dinner that’s low on prep and big on comfort, biscuit pot pie is the way to go. It’s family-friendly, budget-wise, and endlessly flexible. Keep this one in your dinner rotation, it’s the kind of recipe that feels like a win every time.
Biscuit Pot Pie Recipe – Easy Comfort Food for Families (2025)
Creamy chicken and vegetable filling baked with golden canned biscuits. A quick, comforting family meal.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or large oven-safe skillet.
- In a large bowl, mix cooked chicken, cream of chicken soup, sour cream, frozen vegetables, shredded cheese, garlic powder, onion powder, salt, and pepper until smooth and combined.
- Spread the mixture evenly into the prepared dish.
- Place the refrigerated biscuits evenly on top of the filling, leaving space between each one.
- Bake uncovered for 25–30 minutes, until biscuits are golden and the filling is bubbling around the edges.
- Remove from oven and brush the tops of the biscuits with melted butter. Sprinkle with parsley if using. Serve warm.
Nutrition Facts
Servings 6
Serving Size 1 slice
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 11g56%
- Cholesterol 60mg20%
- Sodium 810mg34%
- Potassium 320mg10%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can prepare the filling ahead of time and store it in the fridge. Add biscuits just before baking.
- Substitute turkey, ground beef, or white beans if you're out of chicken.
- Fresh veggies work too, just sauté firmer ones like carrots or potatoes before adding.
- For extra flavor, try stirring in a dash of hot sauce or topping with Parmesan before baking.
- If using jumbo biscuits, slice them in half horizontally for even cooking.
