Biscuit Chicken Potpie

Aside from baking a store-bought chicken potpie, this is perhaps the easiest recipe out there to get you to that warm and satisfying meal. To get it prepped and into the oven in just ten minutes we lean on a few favorite pantry and freezer staples: frozen mixed vegetables and pre-cooked chicken. These ingredients ensure the meaty filling has lots of color and texture, while a can of condensed soup makes a quick and creamy stand-in gravy.

To whip up a fluffy biscuit topping we grab the box of baking mix and whisk in a little milk and egg. It bakes up into a tender topping with a buttery flavor when poured or dolloped on top. We keep the recipe pretty simple in terms of seasoning, but you can customize this biscuit chicken potpie however you like.

Ingredients for Biscuit Chicken Potpie

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• Frozen mixed vegetables: You cannot beat the ease of frozen mixed vegetables for making a speedy potpie that requires minimal prep time. The mixture typically includes diced carrots, peas, corn and short green bean segments. Defrost them in the microwave or at room temperature, draining away any liquid released as they thaw lest it make your potpie watery.
• Chicken: Use cubed and cooked white or dark meat—whichever you like or have on hand. This recipe is also an excellent way to reinvent a rotisserie chicken from the grocery store or to repurpose leftover turkey from the holidays.
• Cream of chicken soup: Condensed soup acts as a shortcut gravy for this pot pie. Cream of chicken boosts the chicken flavor in the finished dish. You can also substitute cream of mushroom or cream of celery soup in its place.
• Thyme: Dried thyme leaves are the primary seasoning for the chicken mixture in this potpie. You can use fresh thyme instead or a dried herb mixture such as herbes de provence.
• Biscuit/baking mix, milk and egg: Stir-together biscuits made from baking mix (aka Bisquick) with a little milk and a beaten egg form the fluffy topping for this potpie. Use the store-bought version or our homemade baking mix.

Directions 

Step 1: Mix the potpie filling

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Preheat oven to 400°F. In a large bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate.

Step 2: Make the biscuit topping

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Combine biscuit mix, milk and egg; spoon over chicken mixture.

Step 3: Bake the potpie

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Bake until the topping is golden brown and a toothpick inserted in center comes out clean, for 25 to 30 minutes.

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Biscuit Chicken Potpie Variations

• Add more vegetables: Layer in more flavor and nutrition by adding onion and celery or mushrooms to the chicken mixture. Saute them until browned in a little butter or oil first for the best texture and flavor.
• Swap out a different topping: Instead of topping this pot pie using baking mix biscuits, try topping it with a different type of batter. A quick cornbread mix or a  cheddar cheese biscuit mix would both be tasty. You can also top it with a sheet of store-bought pie crust for a more traditional pastry-topped chicken potpie or a sheet of defrosted puff pastry brushed with egg wash. Plan to bake the pie according to the package instructions of whatever you add.
• Add some richness: Stir in a splash of heavy cream, half-and-half or sour cream to make the sauce for this pot pie even more indulgent.
• Customize the seasoning: Add some more dimension to the sauce by adding garlic powder, celery seed, paprika, ground mustard or all-around seasoning in addition to the thyme. You could also trade the thyme for ranch seasoning, taco seasoning or any other spice blend you like.

How to Store Biscuit Chicken Potpie

Allow any leftovers of biscuit chicken potpie to cool completely and then store them in an airtight container in the refrigerator for up to four days. You can reheat them in the microwave but the biscuit topping will remain soggy. For best results, we recommend reheating them in a 300° air fryer until warmed through and the biscuit layer has crisped.

Can you freeze biscuit chicken potpie?

Yes, you can freeze this chicken pot pie recipe with biscuits for up to three months. Let it cool completely after baking. Wrap the cooled baking dish with a layer of plastic wrap and then cover the top with foil. First let it thaw overnight in the refrigerator before you reheat it.

Biscuit Chicken Potpie Tips

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Can I use canned chicken to make biscuit chicken potpie? 

Definitely. Use chicken canned in water and drained well. Because this recipe calls for 1-1/2 cups of cooked chicken, you’ll want to use about two 12.5-ounce cans, drained.

Can I use canned or frozen biscuits to make biscuit chicken potpie? 

Sure. Because the chicken mixture is already cooked it’s flexible in terms of cook time. Follow the baking instructions on the package of canned or frozen biscuits.

Can you use homemade biscuit dough for biscuit chicken potpie?

You can absolutely use your favorite from-scratch biscuit recipe to top this easy chicken potpie . If you follow these biscuit-making tips, you’ll turn out a flaky dough every time.

How should you cook chicken for chicken biscuit potpie?

You can cook chicken in several ways for use in recipes like this: in the oven, on the stovetop or using appliances like a slow cooker or Instant Pot. Our guide to cooking chicken has all these methods and more so you can find the one that works the best for you.