Easy chicken pot pie made with biscuits instead of a traditional crust. This budget meal is definitely a family favorite!
I just love a good old fashioned chicken pot pie, especially during the colder months. Seriously, nothing screams comfort food like a homemade chicken pot pie. The hot creamy pie filling with juicy chicken meat, and mixed vegetables. It just doesn’t get any better. I personally love all types of chicken pot pie( even the little frozen ones… no shame in my game). However, When I make chicken pot pies, I like to keep it easy. Instead of using crust, I prefer to make chicken pot pie with biscuits.
Yup biscuits. Preferably canned biscuits, because it takes less time. I also use cream of chicken soup & mixed vegetables for my chicken pot pie. Using these easy ingredients save me time, and money. So it’s a win, win!
this easy chicken pot pie with biscuits recipe is one of my family favorites. Although It’s made with vegetables, I usually serve it with more veggies on the side.
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Chicken Pot Pie with Biscuits
- 3 cups cooked shredded chicken
- 2 10.5oz cream of chicken soup
- 3 cups frozen vegetables
- 2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 cups shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tbsp butter melted
Preheat oven to 375°F.
Spray a 13x9-inch baking dish with nonstick spray.
In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
Mix until combined.
Pour the mixture into the baking dish.
Now grab the can of biscuits.
Cut each biscuit into quarters, then place in a large bowl.
Drizzle with the melted butter, and toss.
Top the chicken mixture with the biscuits.
Bake, uncovered, for 20 to 25 minutes.
Let cool until it's safe to eat.
Serve & enjoy!