Shortcut pot pie with a fluffy biscuit topping
Easy Chicken Pot Pie
Easy Chicken Pot Pie
40 minEasy
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
6
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Easy Chicken Pot Pie
Shortcut pot pie with a fluffy biscuit topping
A quick chicken pot pie with rotisserie chicken and a drop-biscuit topping instead of pastry crust. All the creamy, comforting flavor with a fraction of the effort.
15m
Prep Time
25m
Cook Time
40m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This easy chicken pot pie skips the fussy pastry crust in favor of fluffy drop biscuits that bake right on top of the creamy filling. Using rotisserie chicken makes it a true weeknight dinner.
Ingredients
- 3 cups shredded rotisserie chicken
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 cup biscuit mix (like Bisquick)
- 1/3 cup milk for biscuit topping
Instructions
- 1
Preheat oven to 400°F. Mix chicken, peas and carrots, cream of chicken soup, and 1/2 cup milk in a large bowl. Season with salt and pepper.
- 2
Pour the chicken mixture into a greased 9x13 baking dish.
- 3
Stir biscuit mix with 1/3 cup milk until just combined. Drop spoonfuls of biscuit dough evenly over the filling.
- 4
Bake 22-25 minutes until biscuits are golden brown and filling is bubbly around the edges.
- 5
Let rest 5 minutes before serving. Scoop biscuit and filling together into bowls.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Cream of chicken soupHomemade white sauce with broth
From-scratch tastes better but takes more time
Biscuit mixPuff pastry or pie dough
Traditional pastry crust for a classic pot pie
Tips & Storage
Pro Tips
Don't overmix the biscuit dough—lumpy dough makes the fluffiest biscuits.
Add 1/2 cup shredded cheddar to the biscuit dough for cheesy biscuit topping.
Storage
Cover and refrigerate up to 3 days. Freeze assembled (unbaked) up to 2 months.
Reheating
Reheat covered at 350°F for 15-20 minutes until heated through.
Nutrition Facts
Per serving (65mg) · 6 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates14g
Fat30g
Fiber620mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use homemade biscuit dough?
- Yes—any drop biscuit recipe works. Just dollop it on top of the filling.
- Can I make the filling from scratch?
- Make a roux with 3 tbsp each butter and flour, whisk in 2 cups broth and 1/2 cup cream.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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