Biscuit Chicken Pot Pie

I love chicken pot pie. But I hate the work that goes into it. I love a good crust on my pot pie, but I hate making it. That’s why this recipe is the best of both worlds. The biscuits act as a flaky crust, with much less work put in.

Here’s a back story to help you understand where this recipe comes from:

It was 7pm and my boyfriend and I were driving home from Coney Island. We had been there for what felt like forever. I had blisters on my feet from walking so much, I was tired, and I was hungry. Ultimately, this is the worst combination (trust me you don’t want to be around me when I am tired and hungry).

Next thing I know my boyfriend says, “I’m in the mood for Chicken Pot Pie.” What this really means is, “Can you make Chicken Pot Pie tonight?”

Don’t get me wrong, I love Chicken Pot Pie as much as the next girl, but the thought of making that crust made me want to jump out of the car right then and there. Then I realized his favorite thing in the absolute world (more than me) is biscuits.

So, we went to the store and bought biscuits to bake on top of our Chicken Pot Pie.

It was so simple, I’m not sure why I hadn’t thought of it sooner.


The biscuit on top provide a flaky “crust” to top the deliciously creamy inside.

This was the perfect comfort food to eat after a long day. I will definitely be making it more often as the weather gets colder.

The Recipe


  • 1 can (8 biscuits) of Pillsbury Grands! Flaky Layers Original Biscuits
  • 2 cups chicken broth
  • 1 can cream of chicken-family size
  • 2 tbsp all purpose flower
  • 1 bag frozen vegetables – I used a combination of pees, carrots and corn
  • 2 1/2 cups cooked shredded or cubed chicken – I used a rotisserie chicken
  • 1 small yellow onion, diced
  • 1 tbsp butter
  • salt and pepper to taste


  1. Heat oven to 350°F.
  2. Melt butter over medium-high heat in saucepan. Add onions; cook, stirring frequently until translucent.
  3. Stir in flour, chicken broth, cream of chicken until sauce starts to bubble. It should feel thick.
  4. Stir in cooked chicken and frozen vegetables. Let cook until veggies are tender.
  5. Pour mixture into medium sized baking pan — size could vary depending on how thick you want the inside of your pot pie to be!
  6. Add full biscuits on top of mixture.
  7. Bake 20 to 25 minutes or until biscuits are golden brown.
  8. Enjoy!



If you recreate this delicious meal make sure to tag @dishesbyd!


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