Easy Chicken Pot Pie with Biscuits
A comforting and easy-to-make chicken pot pie topped with flaky biscuits, perfect for a cozy dinner.
Ingredients
Dough
- 1 tube refrigerated biscuit dough (such as Pillsbury Grands! Flaky Layers Buttermilk Biscuits)
Cream Soup
- 1 can condensed cream of chicken soup
Milk
- ½ cup milk
Chicken
- 2 cups cooked, shredded, or chopped chicken (such as from rotisserie chicken)
Vegetables
- 2 cups frozen mixed vegetables (thawed)
Cheddar Cheese
- ½ cup grated cheddar cheese (about 2 ounces)
Herbs & Seasonings
- ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)
Salt & Pepper
- to taste Kosher salt and ground black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Mix chicken, vegetables, cream of chicken soup, milk, thyme, salt, and pepper in a bowl.
- Pour mixture into a baking dish and top with biscuit dough pieces.
- Bake for 25-30 minutes until biscuits are golden and filling is bubbly.
- Sprinkle with cheddar cheese and bake for an additional 5 minutes if desired.
Notes
Use rotisserie chicken for convenience and adjust seasoning to taste.