Easy Chicken Pot Pie Recipe With Biscuits And Cream Of: One-Dish Comfort With Flaky Topping

This one-dish wonder brings comfort food to your table without the fuss. After years of testing, I’ve perfected a method that delivers creamy filling and a flaky biscuit topping with minimal effort.

No pie crust required—just tender chicken, hearty vegetables, and a rich sauce baked under golden biscuits. The secret is using cream of chicken soup as a shortcut for depth of flavor without sacrificing homemade taste.

The biscuit topping bakes up flaky and buttery, soaking up the creamy filling beneath. It’s the kind of meal that makes weeknights feel special.

Ready in under an hour, this dish proves easy can still taste like home.

Ingredients for Easy Chicken Pot Pie Recipe with Biscuits and Cream Of

Simple ingredients for a cozy, one-dish meal with flaky biscuit topping and creamy filling.

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The chicken is the foundation—boneless, skinless breasts stay tender and cook quickly. I grab mine from Costco for bulk savings, but any grocery store works. The cream of chicken soup is the secret shortcut (Campbell’s is my go-to). For the veggies, frozen mixed is perfect (no chopping, same great texture). Fresh thyme would be amazing, but dried is totally fine here—just use what you’ve got.

No cream of chicken soup? Cream of mushroom works in a pinch, or make a quick roux with butter, flour, and broth. Swap in fresh veggies if you prefer (just dice them small so they cook fast). For the biscuits, buttermilk instead of whole milk adds a nice tang. Out of baking powder? 1 tsp baking soda plus 2 tsp lemon juice can substitute in a bind—though the texture won’t be quite the same.

Leftovers keep well in the fridge for 3-4 days—the biscuits soften but still soak up that creamy filling. Freeze individual portions for up to 2 months (reheat covered to keep the topping from drying out).

Step-by-Step Instructions for Chicken Pot Pie With Biscuits

This one-dish wonder comes together faster than you’d think—no fancy skills required.

Step 1: Cook the Chicken and Aromatics

Cut the 1.5 lb Boneless Skinless Chicken Breasts into bite-sized pieces and season with ½ tsp Salt and ½ tsp Black Pepper. Heat a large skillet over medium heat, add the chicken, and cook for 6-8 minutes until no longer pink inside.

Remove the chicken and set aside. In the same skillet, add the finely diced 1 whole Yellow Onion, diced 2 pieces Celery Stalks, and minced 2 cloves Garlic Cloves. Sauté for 3-4 minutes until the onion is soft and translucent.

Step 2: Build the Creamy Filling

Stir in the 2 cans Cream of Chicken Soup, 1 cup Chicken Broth, and 2 cups Frozen Mixed Vegetables. Add ½ tsp Dried Thyme and the remaining ½ tsp Salt. Bring to a simmer and cook for 5 minutes until the mixture thickens slightly.

Return the cooked chicken to the skillet and stir to combine. The filling should be creamy and hearty, with the vegetables heated through. Taste and adjust seasoning if needed, but remember the biscuit topping will add a little extra flavor.

Step 3: Transfer to Baking Dish

Preheat your oven to 375°F. Pour the chicken and vegetable mixture into a 9×13-inch baking dish or similar oven-safe dish. Spread it out evenly so the biscuit topping will cover everything uniformly.

Let the filling sit for a few minutes while you prepare the biscuit dough. This gives the flavors a chance to meld together and ensures the biscuits will bake evenly on top.

Step 4: Prepare and Add the Biscuit Topping

In a bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, and ½ tsp Dried Parsley. Cut in the ½ cup Cold Unsalted Butter (cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the ¾ cup Whole Milk until just combined—don’t overmix. Drop spoonfuls of the biscuit dough evenly over the filling, leaving small gaps for steam to escape. The dough should look shaggy and slightly sticky, which is perfect.

Step 5: Bake Until Golden and Bubbly

Bake for 20-25 minutes until the biscuit topping is golden brown and the filling is bubbling at the edges. If the biscuits start browning too quickly, tent the dish loosely with foil.

Remove from the oven and let it rest for 5 minutes before serving. This allows the filling to thicken slightly and makes it easier to scoop out portions with the flaky biscuit topping intact. Serve warm and enjoy the comfort in every bite.

Pro Cooking Tips for easy chicken pot pie recipe with biscuits and cream of

Skillet Temperature Control

Keep your skillet at medium heat when browning the chicken—too hot and the outside burns before the inside cooks through. I learned this the hard way with 1.5 lb Boneless Skinless Chicken Breasts that turned chewy. A heavy-bottomed skillet distributes heat evenly. 🌡️

Filling Consistency Check

After adding the 2 cans Cream of Chicken Soup and 1 cup Chicken Broth, let it simmer for the full 5 minutes. The filling should coat the back of a spoon but still be pourable. If it’s too thick, add ¼ cup extra broth.

If too thin, let it reduce uncovered for 2-3 more minutes.

Biscuit Dough Secret

Use cold butter straight from the fridge for the flakiest biscuits. Cut the ½ cup Cold Unsalted Butter into pea-sized pieces before mixing with flour. The key is working quickly so the butter doesn’t melt—this creates those perfect layers.

Even Baking Trick

Drop biscuit dough in 12 equal mounds over the filling rather than one solid layer. This ensures even cooking and crispy edges. Leave ½-inch gaps between each for steam to escape, preventing a soggy topping. 💡

Doneness Test

The biscuits are done when they’re golden brown and an internal temperature reads 200°F. If the tops brown too fast, tent with foil and continue baking. The filling should bubble at the edges—this means it’s hot throughout.

Frequently Asked Questions