Easy Chicken Biscuit Pot Pie: A Cozy Sunday Dinner

Chicken pot pie sounds like a project until you give it a few practical shortcuts. This version uses cooked chicken, frozen vegetables, and refrigerated biscuits, so there is no pastry to make and very little chopping.

The filling starts on the stove with onion, broth, and milk. Once it thickens, stir in the chicken and vegetables, pour it into a baking dish, and add biscuits on top.

You still get a creamy chicken dinner with a golden topping, just with less time spent preparing it. It is a nice way to finish the week with something warm and filling.

Why This Dinner Works

• Cooked chicken gives you a head start.
• Frozen vegetables keep preparation simple.
• Refrigerated biscuits replace a homemade crust.

Recipe at a Glance

Servings: 6
Prep and stovetop cooking: 20 minutes
Bake: 20–25 minutes
Rest: 5 minutes
Total: About 50 minutes

Ingredients

• 3 tablespoons butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup milk
• ½ teaspoon dried thyme
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 3 cups shredded or chopped cooked chicken
• 2 cups frozen mixed vegetables, thawed and drained
• 1 (7.5-ounce) tube refrigerated biscuits containing 10 small biscuits; avoid jumbo biscuits for this recipe

How to Make It

1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Choose small refrigerated biscuits whose package allows baking near this temperature.
2. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the broth, then the milk. Add the thyme, salt, and pepper. Bring to a gentle simmer, stirring frequently, and cook for 3–5 minutes, until the sauce thickens enough to coat a spoon.
5. Stir in the cooked chicken and thawed vegetables. Heat until the filling is hot and bubbling gently. Taste and adjust the seasoning.
6. Pour the hot filling into the prepared baking dish. Place the biscuits over the top with space between them so heat can circulate. Do not press them down into the filling.
7. Bake for 20–25 minutes, until the filling bubbles, its center reaches 165°F, and the biscuits are golden and cooked through underneath. Lift a center biscuit to check for a doughy bottom. If the tops brown early, cover loosely with foil and continue baking until cooked.
8. Let stand for 5 minutes before serving.

What to Serve with It

Chicken, vegetables, and biscuits are all included, so a simple green salad is plenty if you want a side.

A Simple Tip

For the most reliable biscuit texture, bake the biscuits separately according to the package and spoon the hot filling into bowls with a biscuit on top. This is especially useful if you only have large biscuits on hand.