Classic comfort food is made simple in this Cheesy Chicken Pot Pie topped with canned biscuits that are baked to flaky golden perfection. By taking advantage of a few easy shortcuts (without sacrificing flavor), this easy dinner is on the table in less than an hour!
This recipe utilizes the convenience of using leftover cooked shredded chicken (or a store-bought rotisserie chicken), canned biscuits, a jar of prepared chicken gravy, and frozen mixed vegetables. It will satisfy the pickiest of eaters!
I love making recipes with leftover chicken! Using pre-cooked chicken is such a time saver (especially on busy weeknights), and no food is wasted.
- Fully cooked shredded chicken – Leftover or shredded from a store-bought rotisserie chicken.
- Frozen mixed vegetables – You’ll need a 16-ounce package of mixed veggies (thawed).
- Shredded cheddar cheese
- Chicken gravy – A 12-ounce jar of prepared chicken gravy.
- Canned biscuits – Be sure to use regular-size biscuits (not the large “grands”). I use Pillsbury buttermilk biscuits, but feel free to use your favorite!
- Spices – Salt, black pepper, and dried thyme.
How to Make Cheesy Chicken Pot Pie with Biscuits
Please see the recipe card for the detailed instructions.
- Stir together the gravy and veggies in a pot over medium high heat. Bring to a boil. Reduce the heat and add cheese, chicken, and seasonings. Stir until the cheese is completely melted.
- Transfer the mixture to a prepared baking dish. Bake for 20 minutes.
- While the mixture is baking, cut the biscuits into quarters (in a triangle shape).
- Arrange the cut biscuits evenly on top of the chicken mixture.
- Bake for an additional 12 minutes, or until biscuits are golden brown and fully cooked.
- Heating the mixture until the cheese is melted and smooth on the stove top before transferring to the baking dish is essential in this recipe. During my recipe testing, I tried taking an extra shortcut and combined the ingredients in a large bowl (instead of heating on the stove top) before transferring to the baking dish. The outcome was that the mixture was not smooth and the cheese wasn’t melted uniformly after baking. Do not skip this step!
- Ensure that the edges of the mixture are vigorously bubbling before you remove from the oven to add the biscuits on top. It needs to be hot enough so that the biscuits fully cook on the bottoms as well as the tops.
- Use regular-size canned biscuits (not the large “grands”) in this recipe.
- Shred your own cheese from a block instead of buying pre-shredded cheese. Freshly shredded cheese melts more evenly and doesn’t contain additives to prevent clumping.
- Since ovens may vary, monitor your baking to ensure that your biscuits don’t over-brown. If your biscuits start to brown too quickly, cover them loosely with aluminum foil.
- Substitute chicken with leftover Thanksgiving turkey for a delicious turkey pot pie!
- Make it a cheesy beef pot pie by substituting the chicken with shredded beef and using beef broth instead of chicken broth.
- Use a layer of puff pastry on top instead of biscuits for a puff pastry pot pie. Be sure to monitor closely, as the baking time may vary.
The biscuits should be golden brown in color. You can also insert a toothpick into one or more of the biscuits – if removed clean, it is fully cooked.
Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
Yes! Once cooled, wrap tightly in plastic wrap to avoid freezer burn, then wrap in aluminum foil. Freeze for up to 6 months. Defrost in the fridge overnight.
The best way to reheat pot pie is in the oven to ensure the biscuits aren’t soggy. Place leftovers in an oven-safe dish and cover loosely with aluminum foil. Heat at 350 degrees F until warmed through (about 20 to 25 minutes).
Cheesy Chicken Pot Pie
- 1 (12 ounce) jar chicken gravy
- 1 (16 ounce) package frozen mixed vegetables thawed
- 8 ounces sharp cheddar cheese shredded (2 cups)
- 3 cups fully cooked shredded chicken
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- 1 (12 ounce) tube refrigerated buttermilk biscuits* cut into quarters
- Preheat your oven to 400 degrees F. Lightly spray a 2-quart baking dish with cooking spray.
- Stir together the gravy and vegetables over medium high heat in a large pot. Bring to a boil, stirring occasionally.
- Reduce heat to low. Add cheese, chicken, salt, pepper, and thyme. Stir well to combine and continue to stir until the cheese is completely melted.
- Remove from heat and transfer mixture to prepared baking dish. Spread evenly with the back of a spoon.
- Bake for 20 minutes, or until edges of mixture are vigorously bubbling.
- While the mixture is baking, cut the biscuits into quarters.
- Carefully remove dish from oven and arrange quartered biscuits on top of the mixture. Return to oven and bake for 12 minutes or until biscuits are golden brown and fully cooked.
- *Use small biscuits (not the large “grands”)
- Refrigerator: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Freezer: Once cooled, wrap tightly in plastic wrap to avoid freezer burn, then wrap in aluminum foil. Freeze for up to 6 months. Defrost in the fridge overnight.
- Reheating: Place leftovers in an oven-safe dish and cover loosely with aluminum foil Heat at 350 degrees F until warmed through (about 20 to 25 minutes).
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.