Loading component...
Loading component...
Loading component...
Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Warm, comforting, and hearty chicken pot pie with biscuits? We couldn’t resist! This chicken pot pie bubble-up bake features a creamy, chunky homestyle chicken pot pie filling topped with a crust of flaky, bubbling biscuit pieces. We’ve taken everything you love about classic chicken pot pie and turned it into an irresistibly easy bubble-up bake both kids and adults will love. And the best part? This easy chicken pot pie recipe takes just 25 minutes to prep before your oven does the heavy lifting—and it’s a great way to use up leftover rotisserie chicken!
The best pot pie recipes are savory, delicious, and simple to make, whether you’re serving one up for a weeknight family dinner or a special occasion meal. All you need to get this tasty chicken pot pie bake on the table are a couple of cans of cream of chicken soup, frozen veggies, a can of flaky biscuits, and some leftover rotisserie chicken. Everyone at the table is sure to love the light and fluffy biscuit dumplings, tender, hearty chicken, and deliciously creamy sauce—and you’ll love the fact that you can get it on the table in under an hour!
This chicken pot pie bake is one of our favorite dishes to pull together when you’re short on time. It’s made using pantry staple ingredients you may already have on hand, and the recipe is so easy it’s practically foolproof! Before we get into the detailed instructions below, here’s how to make an easy chicken pot pie in just 3 simple steps.
While your oven heats, lightly spray your glass baking dish with the cooking spray of your choice to prevent sticking.
In a 3-quart saucepan, mix up the shredded rotisserie chicken, canned cream of chicken soup, frozen veggies, and shredded cheese until combined. Cook over medium heat 5 to 10 minutes until mixture is heated through. Pour the mixture into your baking dish, and spread it evenly to create a layer of yummy filling.
Separate the can of biscuits, cut each one into quarters and place the biscuit pieces in a medium bowl. Drizzle melted butter on top of the quartered biscuits and toss them in the butter until they’re fully coated. Time to finish off the assembly! Spread the buttery biscuit dough pieces in an even layer on top of the chicken mixture in your baking dish.
You’re all set to place your chicken pot pie with biscuits in the oven! Baking it thoroughly should take about 25 to 30 minutes, but baking times may vary from oven to oven. To ensure your chicken pot pie is cooked through, check that the biscuits are golden brown and the center of the casserole is bubbling. This fan-favorite dish is always a hit, wherever and whenever you serve it up!
Just like Classic Chicken Pot Pie, this hearty bubble-up bake makes a tasty main dish for family dinner! Thanks to the frozen veggies and satisfying chicken filling, it’s also a well-rounded meal all on its own—but if you want to serve up a couple of side dishes with your easy chicken pot pie, here are a few that would taste great.
Mashed Potatoes: A rich chicken pot pie with biscuits tastes extra delicious alongside creamy mashed potatoes! Pour some warm gravy on top for a little extra savory flavor.
Yams or Sweet Potatoes: If you’re a fan of potato sides but like something slightly sweeter, it’s hard to go wrong with sweet potatoes or yams! There are so many ways to make them, from brown sugar sweet potato casseroles to candied yams and classic mashed sweet potatoes.
Side Salad: If you want to get some more veggies in, just toss up a simple side salad while your pot pie is in the oven! Use some mixed greens, tomatoes, shredded carrots and other family-favorite vegetables.
Corn On the Cob: This buttery, savory and kid-friendly side dish tastes great with the creamy, rich pot pie filling and flaky biscuits—and it’s super easy to make and eat!
Make sure to let your baking dish cool to room temperature before storing it in the fridge—this will help prevent condensation, which can make a chicken pot pie bake turn soggy! Transfer your cooled leftovers to an airtight container or keep them in the original baking dish and cover it tightly with plastic wrap or aluminum foil. Store your leftovers in the fridge for up to 3 or 4 days.
We don’t recommend freezing and reheating this recipe—you’ll end up with an overly soggy mess! Stick with the fridge, or make a fresh chicken pot pie bake for the best taste.
If you’ve followed the storage instructions above for your leftover chicken pot pie bake, here’s how to reheat and eat it when you’re ready to enjoy a yummy meal!
For the best texture, we’d recommend using the oven to reheat any refrigerated leftovers. Place the leftovers in an oven-safe dish, cover them with foil and place in a 350°F oven to heat until they’re steaming hot and at least 165ºF in the center.
You’ll want to avoid the microwave: microwaving your leftover chicken pot pie bake can make your biscuits overly hot and gummy in some spots and too chewy in others.
In a 3-quart saucepan, stir together shredded deli rotisserie chicken and cream of chicken soup with herbs. Add frozen vegetables and shredded Colby-Monterey Jack cheese blend; mix until combined. Cook over medium heat 5 to 10 minutes, stirring frequently, until mixture is heated through. Pour into baking dish; spread in even layer.
Bake 25 to 30 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 39g | 60% |
| Saturated Fat | 18g | 89% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 11g | % Value Not Available |
| Polyunsaturated Fat | 4g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 115mg | 38% |
| Sodium | 1930mg | 80% |
| Total Carbohydrate | 55g | 18% |
| Dietary Fiber | 4g | 17% |
| Soluble Fiber | 2g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 10g | % Value Not Available |
| Protein | 37g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 30% |
| Iron | Value Not Available | 20% |
| Potassium | 380mg | 11% |
| Vitamin A | Value Not Available | 90% |
| Vitamin C | Value Not Available | 2% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 25% |
| Niacin | Value Not Available | 35% |
| Vitamin B6 | Value Not Available | 20% |
| Folic Acid | Value Not Available | 8% |
| Vitamin B12 | Value Not Available | 10% |
| Pantothenic Acid | Value Not Available | 10% |
| Phosphorus | Value Not Available | 35% |
| Magnesium | Value Not Available | 10% |
| Zinc | Value Not Available | 20% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 35% |
| Copper | Value Not Available | 8% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
