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chicken pot pie with biscuits

Chicken Pot Pie with Biscuits

  • Total Time: 35 minutes
  • Yield: 6


An easy chicken pot pie with biscuits recipe that’s loaded with chicken and vegetables and topped with flaky, buttery biscuits.


  • 1 can Pillsbury Grands Original Biscuits, 8 count
  • 3 tbsp butter
  • 1 small package mixed frozen veggies (corn, carrots, peas, green beans)
  • 1 cup chicken broth
  • 1 can Cream of Chicken soup
  • 1 cup milk
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • salt & pepper to taste
  • 2 chicken breasts (cooked & shredded)


  1. Preheat oven to 350 degrees.
  2. Line a medium baking sheet with parchment paper. Bake biscuits for half the time recommended (about 6 – 8 minutes). Remove from oven.
  3. Increase oven heat to 400 degrees.
  4. In a large sauce pan, melt the butter on medium heat. Add in frozen veggies and saute until they are soft.
  5. Whisk in the chicken broth, cream of chicken soup, and milk. Add thyme, sage, and salt & pepper to taste. Simmer until thickened, stirring constantly.
  6. Turn the heat to low and stir in the shredded chicken. Stir until all ingredients are well combined. Remove from heat.
  7. Pour mixture into a 13 x 9 inch baking dish. Top with the biscuits, making sure to flip the biscuits upside down from how they were first baked (this will ensure they cook through evenly).
  8. Bake for 10 minutes, or until the biscuits are all golden brown.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American