Chicken Pot Pie with Biscuits (No Crust Needed)

The Best Part About This Easy Chicken Pot Pie

This version skips the traditional crust and uses refrigerated buttermilk biscuits instead, which bake right on top of the filling. You still get that classic pot pie flavor and texture, a creamy chicken and vegetable base, but the biscuits add a soft, buttery top with just the right amount of crunch.

Using a mix of shredded cheddar and mozzarella makes the filling extra rich and satisfying. The combination of pantry and freezer staples also means you can pull this together on a busy weeknight without needing to prep much in advance.

Ingredients You’ll Need

You’ll need cooked chicken, and leftover rotisserie works great. Combine that with two cans of cream of chicken soup and a bit of milk to create the creamy base. Frozen mixed vegetables go straight in from the bag without thawing, and a blend of shredded cheddar and mozzarella adds rich flavor.

For the biscuit topping, use refrigerated tube biscuits. I used two tubes of jumbo buttermilk biscuits, cutting each into quarters. If you’re keeping the biscuits in a single layer, one and a half tubes is usually plenty.

If you prefer to layer or overlap a bit like I did, go ahead and use both tubes. You’ll also need melted butter for dipping the biscuit pieces before baking.

How to Make Chicken Pot Pie with Biscuits

Preheat your oven to 350°F and spray a glass baking dish with nonstick spray. In a large bowl, mix the chopped chicken, both cans of cream of chicken soup, and the milk.

Stir in the frozen vegetables (no need to thaw) and both cheeses, then spread the mixture evenly into the baking dish.

Cut the biscuits into quarters and dip each piece into melted butter before placing it on top of the chicken mixture.

You don’t need to pre-bake the biscuits — they’ll cook just fine right on top. I actually layered mine a bit closer together and even stacked some slightly, and it still turned out great. That said, if you keep the biscuit pieces in a single layer, they’ll bake faster, around 30 to 35 minutes.

With my layered version, it took closer to 45 to 50 minutes for everything to cook through. So either way works; keep the bake time in mind.

Let it sit for 5 to 10 minutes before serving to help everything set.

Tips from My Kitchen

I used jumbo buttermilk biscuits, not the flaky kind, and they worked really well. If you’re using smaller biscuits, you might need more than two cans depending on the size. Just check the ounces to make sure you have enough to cover the top.

I baked this in a glass pan at 350°F, and it came out just right. If you’re using a metal pan, 375°F might work better, but 350°F still gets the job done.

Keep an eye on the biscuits as they bake. They should be golden and cooked through before you take it out of the oven.

And just a side note: I picked out all the green beans from the frozen veggie mix because my husband can’t stand them (yes, I rolled my eyes too). If you have picky eaters, you can always use a custom veggie blend instead.

Easy Ways to Customize It

This chicken pot pie recipe is flexible. Use rotisserie chicken or leftover turkey if that’s what you have on hand. You can switch up the cheeses or add fresh herbs like thyme or parsley for more flavor.

Storing and Reheating Leftovers

Leftovers keep well in the fridge for up to three days. Store them in an airtight container, and reheat them in the oven at 300°F for about 15 minutes to keep the biscuits from getting soggy.

You can microwave individual portions if needed, but the texture will be softer.

More Easy, Hearty Chicken Dinners

If you like this kind of cozy, filling meal, here are a few other chicken dinners that are just as easy to make and perfect for busy weeknights.

Try my Slow Cooker Chicken and Gravy for a hands-off dinner with tender shredded chicken and noodles.

Or go for a baked option like Chicken Cobbler, which has a savory filling and a buttery biscuit-style topping.

Chicken Tater Tot Casserole is always a hit with kids and adults. And if you’re looking for something simple and classic, Chicken and Rice Bake is a no-fuss option that comes together in one dish.