Biscuit Chicken Pot Pie

Chicken Pot Pie is one in all the most effective comfort foods around. Our family positive loves it. we have a tendency to try to easily things by taking this classic and giving it a ‘semi-homemade’ hack by victimization Grand biscuits. With flavors you recognize and love, it extremely doesn’t get easier than this.
Shredded chicken from a rotisserie chicken is ideal for this direction, and such a time saver. area unit you an acquaintance of the rotisserie chicken? I altogether am! typically I’ll develop 2, shred each of them so simply freeze one. It’s forever nice to own handy, particularly for


  • 1 can Pilsbury Grands Biscuits 8 biscuits
  • 2 tablespoons butter
  • 1 small package frozen veggie mix: carrots, peas, corn and green beans
  • 2 chicken breasts cooked and shredded
  • 1-2 cups chicken broth adapt to your preference
  • 1 can Cream of Chicken Soup regular size
  • salt and pepper to taste
 Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie


  1. Preheat the oven to 400 degrees.
  2. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
  3. Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken.
  4. Season with more salt and pepper to taste.
  5. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
  6. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
  7. Pour the filling into a buttered 13×9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!recipes like this.

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