My chicken pot pie with Grands biscuits is my easy shortcut for cozy comfort food. It uses just 7 simple ingredients plus salt and pepper and is mixed and cooked all in the same baking dish for easy clean-up!

Some of my other favorite meals to make when I need comfort food that’s ready fast are my pot pie in the air fryer, tater tot chicken casserole, and one pot chicken and rice!

When I’m craving comfort food but don’t have hours to spend in the kitchen, my chicken pot pie with Grands biscuits is my go-to! I get a buttery, flaky topping over a creamy, hearty filling that warms my soul on even the coldest winter day. It’s one of my favorite easy casseroles for exactly this reason.

Because my family is always on the go between school, after-school sports, and weekend games, I wanted an easy shortcut version of this classic dish that still tasted like a true chicken pot pie.

Cooked chicken, frozen veggies, canned soup, and Grands biscuits means most of the hard work is already done for me! Plus, chicken pot pie is exactly the kind of dinner my family wants when the weather gets cold. 

My Grands biscuits chicken pot pie has become one of my favorite ways to use leftover chicken, too. I love transforming what’s already in my fridge into a meal Ben and the kids go crazy for every time!

Grands biscuit chicken pot pie ingredients

• Pillsbury Grands biscuits – I use the Flaky Layers Original biscuits for topping perfection and cut each biscuit into quarters so I can distribute the pieces evenly over the filling. 
• Cooked chicken – Leftover roasted chicken or rotisserie chicken makes this recipe super fast and easy while adding a nice boost of protein.
• Cream of chicken soup – This is my shortcut for a creamy filling with plenty of flavor.
• Frozen mixed vegetables – I thaw and drain the veggies so the filling doesn’t get too watery. I use a classic blend of peas, carrots, corn, and green beans.
• Seasoning – I use garlic powder, onion powder, and smoked paprika to give my pot pie extra flavor.
• Salt and black pepper – I season to taste to make sure the filling doesn’t end up too salty.

How to make chicken pot pie with Grands biscuits

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Recipe tips

• Use an 8×8-inch dish to get the right filling-to-biscuit ratio. A larger pan spreads everything out too much, and you won’t get full coverage from the biscuit pieces on top.
• Cut each biscuit into four smaller pieces. This lets me arrange the biscuits way more evenly over the top of the pot pie filling than if I left them whole.
• Thaw and drain the vegetables. I don’t want any excess liquid watering down my creamy filling.
• Cover the top if the biscuits brown too quickly. I loosely add foil when needed so the filling can bake all the way through, but I don’t risk burning the biscuits.
• Let the pot pie rest for a few minutes before serving. I like to give the creamy filling about 10 minutes to thicken up. It makes a big difference!
• Taste the filling before adding salt. I always do a taste test first because the canned soup and cooked chicken may already add enough salt to the filling.

Variations

• Use frozen Pillsbury biscuits instead. I thaw them in the refrigerator first, then cut and arrange them just like the refrigerated version.
• Use fresh garlic for a stronger flavor. Replacing the garlic powder with freshly minced garlic really dials up that savory taste.
• Make it vegetarian. For a meat-free version, I’ll skip the chicken and use condensed vegetable soup instead of chicken soup.
• Brush the biscuits with butter or olive oil. I add a light coating when I want an extra-golden top.
• Change up the vegetables. You really can’t go wrong with the veggies you throw into your Grands biscuits chicken pot pie!

What to serve with this chicken pot pie recipe with Pillsbury biscuits

My chicken pot pie with Grands biscuits is pretty hearty, so I usually pair it with something fresh like my roasted carrots and asparagus, baked green beans, caramelized Brussels sprouts, or broccoli crunch salad.

If I want a sweet, cool side for a family dinner, my fruit salad with Cool Whip or grape salad are a really nice contrast to the hearty pot pie!

Chicken pot pie with Grands biscuits FAQs

Can I make this ahead of time?

Yes, just mix together all of the ingredients except the Grands rolls in the baking dish, then cover it and refrigerate it until you’re ready to bake it. Then top it with the Grands rolls and bake!

How to prevent biscuits from browning too fast

If the tops of my biscuits are turning a deep golden before the filling is hot and the dough is cooked through, I loosely cover the baking dish with aluminum foil for the final 10 to 15 minutes. This way, the filling and dough will keep cooking, but the tops of the biscuits are protected from the direct heat of the oven.

Why do I not use a bottom crust on this pot pie?

I skip a bottom crust for my chicken pot pie with biscuits because the thick, fluffy layer of dough on top makes it plenty hearty! Adding pastry underneath would make the dish feel much heavier, plus it would be harder to make sure the biscuits on the bottom were fully cooked.

What should I do if the chicken pot pie is too soupy?

I always let my chicken pot pie rest for about 5 minutes before I assess the filling. The pot pie definitely thickens up as it cools, so serving it straight from the oven can make it seem thin and runny.

If my filling still seemed soupy, I’d make sure the frozen vegetables were completely drained the next time I tried chicken pot pie with Pillsbury biscuits. Extra moisture from the veggies can water down the filling.

What type of Pillsbury Grands biscuits work best?

I prefer Pillsbury Grands Flaky Layers Original biscuits because I love the fluffy, buttery texture I get from the layers! Other refrigerated Grands varieties can work, but I always stick with a classic buttery version as opposed to any flavored biscuits.

How to store and reheat leftovers

Store any leftovers covered in the fridge for up to 4 days.

Reheat leftovers in the oven at 350°F until warmed through or in the air fryer at 330°F. Both ways helps bring the biscuits back to their crispy texture better than the microwave.

More easy comfort food recipes

• Smothered pork chops recipe
• Cowboy casserole
• Gouda mac and cheese
• Meatballs and gravy recipe
• Turkey stuffing casserole
• Sirloin tip roast in the Crock Pot