chicken pot pie recipe using canned biscuits
- The Best chicken pot pie recipe using canned biscuits
- Easy Chicken Pot Pie with Canned Biscuits
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Chicken Pot Pie with Canned Biscuits Works
- ❓ Frequently Asked Questions About Chicken Pot Pie with Canned Biscuits
The Best chicken pot pie recipe using canned biscuits
Chicken pot pie is a meal that always brings a warm feeling to my heart, especially when I make it with canned biscuits. There’s something so comforting about the buttery, flaky crust wrapping around tender chicken and vegetables, and the canned biscuits make it even easier without sacrificing taste.
My kids used to beg for it every time I made it—it’s that simple, hearty, and just satisfying. It’s not just a dish; it’s a hug in a pan, and I love that it works for both special occasions and everyday meals. Whether it’s a lazy Sunday dinner or a cozy weeknight, this recipe feels like a no-fuss way to feed the family without feeling like extra work.
Click here for: original crack chicken recipe
I’ve always been partial to canned biscuits for pot pies because they’re convenient yet still delicious. No need to worry about measuring out flour or mixing dough from scratch—just open the can, spread it out, and bake. My kids love how the crust melts slightly in the oven, giving it that perfect, slightly crispy texture.
It’s also a great way to use up leftover chicken or veggies, making it a practical choice for meal prep too. Plus, the health benefits aren’t bad—it’s got protein from the chicken, fiber from the veggies, and a good dose of vitamins without being overly heavy. It’s a balanced way to enjoy a classic comfort food without feeling guilty. My family always says it’s their favorite way to eat pot pie, and honestly? I couldn’t agree more.
Easy Chicken Pot Pie with Canned Biscuits
A comforting, one-pan chicken pot pie made using store-bought biscuits for a quick and convenient dish. Packed with tender chicken, creamy vegetables, and a savory tomato-based sauce, this recipe is perfect for a cozy meal.
🥘Ingredients
- 1 (16 oz) package refrigerated biscuits
- 1 cup shredded chicken
- 1 cup frozen mixed vegetables
- 1 (14.5 oz) can chicken noodle soup (or tomato sauce)
- 1 cup milk (or half-and-half)
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cooked pasta (optional)
- 1 cup frozen peas (optional)
👨🍳Directions
-
1 Preheat oven to 375°F (190°C).
-
2 In a large bowl, mix the shredded chicken, frozen mixed vegetables, and optional pasta/peas. Set aside.
-
3 In another bowl, combine the canned soup, milk, butter, garlic, thyme, salt, and pepper. Stir until smooth.
-
4 Pour the soup mixture into the baking dish. Spread the chicken and vegetable mixture evenly over the soup.
-
5 Unfold the biscuits over the filling, pressing them down gently to cover the dish completely.
-
6 Cut slits in the top of the biscuit crust to allow steam to escape. Bake for 25-30 minutes or until the crust is golden brown.
🔧Equipment
- Mixing bowls
- Baking dish (9×13-inch)
- Knife and cutting board
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Pot Pie with Canned Biscuits Works
This chicken pot pie with store-bought biscuits is a perfect weekend project for busy families—it’s foolproof, hands-off after the first step, and always feels special when served at holiday dinners or casual get-togethers. The biscuits hold up well, keeping the filling cozy without needing extra effort, and it’s a great way to make a hearty meal without stressing over perfect crusts or complicated assembly. Plus, it’s a crowd-pleaser that lets everyone enjoy the same delicious comfort food, whether it’s a weeknight meal or a celebration.
Click here for: chicken breast crock pot recipe with cream of chicken soup
❓ Frequently Asked Questions About Chicken Pot Pie with Canned Biscuits
How do I make sure my chicken pot pie from scratch using canned biscuits stays moist and flavorful?
To keep your chicken pot pie tender and flavorful, use a combination of fresh chicken broth (or vegetable broth for a lighter taste) and a bit of cream or milk mixed into the filling. Avoid overcooking the chicken and vegetables—simmer them gently until just tender. For the biscuit crust, lightly butter the canned biscuits before assembling to prevent dryness. You can also brush the top with a little melted butter or a light layer of egg wash before baking.
—
Can I substitute store-bought canned biscuits with homemade biscuits in this recipe?
Yes, you can use homemade biscuits, but they may require slight adjustments. If making homemade biscuits, ensure they are flaky and buttery—fold the dough properly and chill it before rolling. Since canned biscuits are pre-made and often softer, they work well for a quick pie. However, if using homemade, bake them separately first (about 12-15 minutes at 375°F/190°C) before assembling the pie to avoid a soggy crust.
—
What’s the best way to prevent the biscuit crust from getting soggy?
To keep the crust crispy, follow these steps: 1) Preheat your oven to the highest temperature (usually 425°F/220°C) and bake the pie immediately after assembling—this helps crisp the crust faster. 2) Use a well-chilled canned biscuit dough (if not pre-baked) and press it firmly into the pie dish. 3) Brush the top lightly with melted butter or egg wash before baking. 4) If the filling is too wet, drain excess liquid before assembling. 5) Bake covered with foil for the first 20-25 minutes to set the crust, then uncover and bake until golden.
—
Can I make this chicken pot pie ahead of time and refrigerate it?
Yes, you can prepare the filling ahead of time and refrigerate it for up to 2 days before assembling. Assemble the pie (with a pre-baked or chilled biscuit crust) and refrigerate for up to 3 days. When ready to bake, transfer the pie to a baking dish and bake as directed. If the crust is too soft, you can briefly preheat the oven (300°F/150°C) for 10 minutes before baking to firm it up.
—
What vegetables work best in this chicken pot pie, and can I add any extra flavorings?
Classic vegetables include carrots, peas, corn, mushrooms, and celery. For extra flavor, add diced onions, bell peppers, or a sprinkle of fresh herbs like thyme, rosemary, or parsley. A pinch of garlic powder, paprika, or a splash of Worcestershire sauce can also enhance the taste. If using frozen peas, thaw and drain them before adding to the filling to avoid a watery pie.
