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Biscuit Chicken Pot Pie

This ultimate comfort meal combines the filling of a chicken pot pie with canned refrigerator biscuits. Quick, easy and filling for a busy weeknight dinner!

biscuit chicken pot pie

Servings: 6-8

Cook Time: 20 minutes

Total Time: 20 minutes


  • 1 can (16 oz.) refrigerated biscuit dough

  • 2 Tbsp butter

  • 1 onion, diced

  • 1 Tbsp minced garlic

  • 1/2 tsp dried thyme

  • 1/2 tsp dried rosemary

  • 1/4 tsp dried sage (optional)

  • 1/3 cup flour

  • 2 cups chicken broth or water with 2 tsp chicken bouillon

  • 1/2 cup half & half

  • 2 cups cooked, shredded chicken

  • 4 cups frozen mixed vegetables

  • salt, to taste


  1. Bake the refrigerated biscuits in the oven according to the package directions.

  2. Melt the butter to a large skillet on medium heat, then add the diced onion. Cook for 5-7 minutes until the onion softens.

  3. Add the minced garlic, thyme, rosemary, sage (optional), and flour. Cook the mixture for 1 minute before slowly whisking in the chicken broth and half & half.

  4. Bring the mixture to a simmer for about 5 minutes or until the sauce has thickened. Add in the chicken and mixed vegetables and cook for an additional 3-5 minutes until the vegetables have softened.

  5. Add salt to taste and serve the filling in a bowl with a biscuit on top.


  • I've tried this recipe as a casserole dish in which you bake the biscuits on top of the filling, but I've found that the biscuits are always raw on the bottom. Baking the biscuits separately also makes storing leftovers easier.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

This recipe was adapted from The Cozy Cook.

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