Chicken pot pie in a white baking dish with a serving spoon.

Cheesy Chicken Pot Pie

  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings


Classic comfort food is made simple in this EASY Cheesy Chicken Pot Pie using canned biscuits and a few other shortcuts!


  • 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 (12 ounce) tube refrigerated buttermilk biscuits, cut into quarters*


  1. Preheat your oven to 400 degrees F.  Lightly spray a 2-quart baking dish with cooking spray.
  2. In a large pot, stir together the gravy and vegetables over medium high heat.  Bring to a boil, stirring occasionally.
  3. 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.
  4. Remove from heat and transfer mixture to prepared baking dish.  Spread evenly with the back of a spoon.
  5. Bake for 20 minutes, or until edges of mixture are vigorously bubbling.
  6. Carefully remove 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”)
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Keywords: easy chicken pot pie, easy chicken pot pie with biscuits