Chicken and Biscuit Pot Pie Recipe

Name: Chicken and Biscuit Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 1 cup sliced mushrooms; 1 large celery rib, sliced; 2 ½ cups rotisserie cooked chicken, chopped in to bite-size chunks; 1 (14 1/2 ounce) can fat free chicken broth; 1 (10 3/4 ounce) can cream of potato soup; 1 cup frozen peas and carrot; 1 teaspoon poultry seasoning; ¼ teaspoon pepper; 1 (16 1/3 ounce) packagelarge-size refrigerated biscuits (the flaky kind); 2 tablespoons milk; ½ teaspoon dried thyme, crumbled

Servings: persons

2 tablespoons butter
1 large onion, chopped
1 cup sliced mushrooms
1 large celery rib, sliced
2 ½ cups rotisserie cooked chicken, chopped in to bite-size chunks
1 (14 1/2 ounce) can fat free chicken broth
1 (10 3/4 ounce) can cream of potato soup
1 cup frozen peas and carrot
1 teaspoon poultry seasoning
¼ teaspoon pepper
1 (16 1/3 ounce) packagelarge-size refrigerated biscuits (the flaky kind)
2 tablespoons milk
½ teaspoon dried thyme, crumbled

1
Melt butter in a large nonstick skillet over medium-high heat.
2
Add in onion, mushrooms, and celery; stir/saute for about 4 minutes or until mushrooms begins to loose their juices and celery softens.
3
Lower the heat to medium and add in the chicken, broth, soup, peas and carrots, poultry seasoning, and pepper; bring to a simmer; cook for 4 minutes and stir often.
4
Wrap skillet handle in foil if it is not ovenproof.
5
Divide the buiscuits into 12-equal pieces.
6
Place biscuits over the filling (place close enough to each other so the sides touch).
7
Brush the biscuit tops with milk; sprinkle with thyme.
8
Bake in a 350 oven for about 20 minutes OR until the biscuit tops are golden brown.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, chopped, 1 cup sliced mushrooms, 1 large celery rib, sliced, and more.

Yes, Chicken and Biscuit Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken and Biscuit Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions