Speedy Chicken & Biscuit Pot Pie (Weeknight Method)
Main Concepts
- Fast, family-friendly comfort: creamy chicken filling topped with golden biscuits in about 35 minutes.
- Minimal prep: pantry soup, frozen veg, cooked chicken, and one baking dish—no crust to roll.
- Reliable results: hot, bubbly filling and fully baked biscuits with a few simple temperature and rack tips.
Why this works on a weeknight
This version keeps the spirit of a classic pot pie—creamy chicken and vegetables under a tender, browned topping—but skips pastry and long simmer times. Using refrigerated biscuit dough gives you lift and crunch without fuss, while a quick stovetop warm-up ensures the filling is hot and safe by the time the biscuits finish baking.
What you’ll need
Equipment
- 2 to 2½-quart baking dish (about 9-inch square)
- Medium saucepan
- Measuring cups/spoons and a sturdy spoon
- Oven mitts
- Optional: instant-read thermometer
Ingredients (US & Metric)
| Ingredient | US Amount | Metric |
|---|---|---|
| Condensed cream of chicken soup (standard can) | 10.5 oz | ~298 g |
| Frozen peas & carrots, mixed | 1 cup | ~150 g |
| Cooked chicken, cubed | 2 cups | ~300 g |
| Refrigerated biscuit dough (8 biscuits) | 1 can (about 16.3 oz) | ~462 g |
| Water or low-sodium chicken broth (to loosen, if needed) | 2–4 tbsp | 30–60 ml |
| Black pepper (optional) | to taste | — |
Servings: 6
Prep time: 10 minutes
Bake time: 20–25 minutes
Total time: 30–35 minutes
Step-by-step: from skillet to table
- Heat the oven and prep the dish.
Preheat to 400°F (200°C) and place a rack in the middle of the oven. Lightly grease your baking dish. - Warm the filling.
In a medium saucepan over medium heat, combine the condensed soup, frozen peas and carrots, and cubed chicken. Stir until steaming and just starting to bubble, 3–5 minutes. If very thick, stir in 2–4 tbsp (30–60 ml) water or broth until creamy but not soupy. Season with pepper if you like. - Assemble.
Pour the hot filling into the prepared baking dish and smooth the surface. Arrange the raw biscuits evenly on top; leave a little space between them so they can expand and the filling can vent. - Bake.
Bake on the middle rack until the biscuits are deep golden brown and the filling is bubbling around the edges, 20–25 minutes (closer to 18–22 minutes for smaller biscuits, 22–28 for larger).
Accuracy check: the filling should be at least 165°F (74°C) in the center when tested with a thermometer. - Rest and serve.
Let stand 5 minutes so the biscuits finish setting and the filling thickens. Serve hot.
Practical tips
- If the biscuits are browning too fast before the filling bubbles, loosely tent the top with foil for the last 5–8 minutes.
- For a heartier bake, use a slightly larger dish and add an extra ½ cup (75 g) frozen vegetables; increase bake time by 3–5 minutes.
Nutrition (per serving, approx.)
- Calories: ~354
- Protein: ~20 g
- Carbohydrates: ~35 g
- Total Fat: ~14 g
- Fiber: ~2 g
- Sodium: ~880 mg
Estimates based on one 10.5 oz can condensed soup, 1 cup mixed peas/carrots, 2 cups cooked chicken, and one 8-biscuit can of dough divided into 6 servings.
