Lazy Chicken Pot Pie with Flaky Biscuits
This Lazy Chicken Pot Pie with Flaky Biscuits is a quick and comforting dinner made with rotisserie chicken, creamy vegetables, and buttery golden biscuits. Perfect for busy weeknights!
Creator: Leslie Stokes
If you love homemade chicken pot pie but don’t love the amount of time it takes to make one, this Lazy Chicken Pot Pie with Flaky Biscuits is about to become one of your favorite weeknight dinners! Made with rotisserie chicken, a creamy filling packed with carrots, onions, and celery, and topped with buttery, golden flaky biscuits, this recipe gives you all the comfort of traditional chicken pot pie without all the work.
And the best part? You can have it on the dinner table in about 35–40 minutes!
I shared this recipe last night, and you guys immediately wanted the recipe, so here it is!
Honestly, I can’t blame you. There’s just something about a big skillet of creamy chicken pot pie with golden biscuits on top that makes you want to grab a spoon and dig right in.
My husband especially loved this one, which is always a good sign around here!
I personally like to eat a little bit cleaner most of the time, so I’ll usually scoop out a big serving of the chicken and vegetables with just a little bit of the biscuit on top. That’s another reason I love making it this way. Instead of covering the entire dish with one big sheet of dough, you can add as much or as little biscuit as you want.
And we’re using refrigerated biscuits, so there is absolutely no need to make homemade dough!
Why You’ll Love This Lazy Chicken Pot Pie
This is one of those dinners that looks and tastes like you spent way more time in the kitchen than you actually did.
It’s perfect for busy weeknights. Using rotisserie chicken means you’re skipping an entire step, and everything comes together quickly in one skillet.
You can save even more prep time. Most grocery stores sell containers of already chopped carrots, onions, and celery right in the produce department. Grab one of those, and you’ve basically eliminated all the chopping!
The flaky biscuit topping is so good. Instead of placing whole biscuits on top, I like to buy the flaky-layer biscuits and gently tear the layers apart into smaller pieces. They bake up golden and buttery with the best little crispy edges.
It’s easy to customize. Add extra vegetables, use leftover chicken, or adjust how much biscuit you serve with each portion.
Minimal cleanup. If you have an oven-safe skillet, you can make the filling and bake everything in the same pan.
My Favorite Grocery Store Shortcut
Here’s a little tip that makes this recipe even easier.
You know those containers of chopped carrots, onions, and celery in the produce department? BUY THEM!
I love a good shortcut, especially on busy weeknights when we’re trying to get dinner on the table without spending forever in the kitchen.
You’ll need about 2½ to 3 cups of chopped vegetables total, so one larger container or a couple of smaller ones should work perfectly.
Between the pre-chopped vegetables and the rotisserie chicken, the hardest part of making this dinner is basically already done for you.
And I’m definitely not complaining about that!
Easy Variations
One of the best things about this recipe is how easily you can make it your own.
Add More Vegetables
If you want to pack in a few more vegetables, try adding:
- Frozen green beans
- Corn
- Mushrooms
- Extra carrots or celery
- Chopped spinach
Just be mindful of how much you add so there is still enough creamy sauce to coat everything.
Make It a Little Lighter
This is actually how I prefer to eat mine!
I love the creamy chicken and vegetable filling, so I’ll usually serve myself a generous scoop of that and just a little bit of biscuit.
You can also replace the heavy cream with additional milk for a slightly lighter filling. The sauce won’t be quite as rich, but it will still be delicious.
Another option is to increase the vegetables and use a little less of the biscuit topping.
Use Leftover Chicken or Turkey
This recipe is also a great way to use leftover chicken breasts, shredded chicken thighs, or even Thanksgiving turkey.
Just use approximately 3 cups of cooked, shredded meat.
What to Serve with Chicken Pot Pie
Honestly, this is one of those dinners that really doesn’t need much on the side.
You’ve already got your protein, vegetables, and biscuits all in one skillet!
But if you’re looking for something to serve alongside it, I would keep it simple.
A big green salad with a light vinaigrette is probably my favorite option because it balances out the richness of the chicken pot pie.
You could also serve it with roasted broccoli, green beans, or a simple cucumber salad.
How to Store and Reheat Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3–4 days.
The biscuit topping will soften as it sits in the creamy filling, but it will still taste delicious!
For the best results, reheat individual portions in the oven or air fryer at 325–350°F until heated through.
You can also microwave leftovers if you’re short on time, but the biscuits won’t be quite as crispy.
Can You Make This Ahead of Time?
Absolutely!
I would recommend preparing the entire chicken pot pie filling ahead of time and storing it in the refrigerator for up to 2 days.
When you’re ready for dinner, transfer the filling to your oven-safe skillet or baking dish and warm it on the stovetop or in the oven until hot.
Then add your freshly torn biscuit pieces, brush with butter, and bake.
This is a great way to make an already easy dinner even easier.
Can You Freeze Chicken Pot Pie?
You can freeze the filling without the biscuit topping for up to 3 months in a freezer-safe container.
Thaw it overnight in the refrigerator, reheat until hot, and add the refrigerated biscuits right before baking.
I wouldn’t recommend freezing the finished dish with the biscuits on top because the texture won’t be quite the same after reheating.
Frequently Asked Questions
Can I use canned biscuits for chicken pot pie?
Yes! Refrigerated canned biscuits are one of my favorite shortcuts for this recipe. I recommend the flaky-layer variety because you can easily separate them into thinner pieces that bake up golden and buttery.
Do I need to cook the biscuits before putting them on the chicken pot pie?
No! The refrigerated biscuit dough goes right on top of the hot chicken filling before baking. Just make sure the biscuits are completely cooked through before serving.
Can I make chicken pot pie without heavy cream?
Yes. You can replace the heavy cream with additional milk. The filling will be a little lighter but still creamy thanks to the flour-thickened sauce.
What size skillet should I use?
A large 12-inch oven-safe skillet works best. You want enough room for the filling and the biscuit pieces without overcrowding.
Can I use frozen mixed vegetables instead of fresh?
Definitely! If you’re really short on time, use frozen mixed vegetables in place of the fresh carrots and celery. I would still recommend sautéing a little onion and garlic for extra flavor.
How do I keep the biscuits from getting soggy?
The key is to tear the biscuits into thinner pieces rather than placing thick, whole biscuits over the filling. Arrange them loosely, avoid pushing them down into the sauce, and bake until the centers are fully cooked.
The Perfect Easy Weeknight Comfort Food
There is a time and place for a completely homemade chicken pot pie, but on a busy weeknight, this is exactly the kind of dinner I’m making.
Between the rotisserie chicken, pre-chopped vegetables, and refrigerated flaky biscuits, you’re getting all those cozy homemade flavors with a fraction of the work.
And considering how much my husband loved this one, I already know it’s going to be making another appearance on our dinner menu soon!
If you make this Lazy Chicken Pot Pie with Flaky Biscuits, I’d love to hear what you think! Leave a comment and let me know how it turned out.
And don’t forget to save this recipe for the next time you need an easy, comforting weeknight dinner!
Tips for the Best Chicken Pot Pie
Don’t make the filling too thick. You want a creamy, scoopable filling because some of the liquid will be absorbed by the biscuits while baking.
Use rotisserie chicken. This is one of those recipes where store-bought rotisserie chicken works perfectly. It’s already seasoned, tender, and saves so much time.
Cut the vegetables small. Smaller pieces cook more quickly and give you a little bit of everything in each bite.
Separate the biscuit layers. This is the trick that makes the topping extra good! Just make sure you don’t pile the pieces too thickly in one spot, or they may take longer to cook in the center.
Use an oven-safe skillet. I love making recipes like this in a large cast-iron skillet because you can take everything straight from the stovetop to the oven. If you don’t have one, transfer the filling to a greased baking dish before adding the biscuits.
Don’t skip the resting time. Giving the filling a few minutes to sit after baking helps the sauce thicken up a little more before serving.
I hope this recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Lazy Chicken Pot Pie with Flaky Biscuits
Ingredients
Chicken Pot Pie Filling
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 3 cups cooked shredded rotisserie chicken
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 cup frozen peas optional
Biscuit Topping
- 1 can 16.3 ounces refrigerated flaky-layer biscuits
- 2 tablespoons butter melted
- Fresh parsley for garnish
Let's Make It
- Preheat the oven to 375°F.
- In a large, 12-inch oven-safe skillet, melt 3 tablespoons of butter over medium heat.
- Add the diced onion, carrots, and celery. Cook for 7–9 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 minute.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps.
- Stir in the milk, heavy cream, thyme, poultry seasoning, salt, and black pepper.
- Simmer for 3–5 minutes until the sauce begins to thicken.
- Add the shredded rotisserie chicken and frozen peas, if using. Stir to combine and simmer for another 3–5 minutes. Remove from heat.
- Open the can of flaky-layer biscuits. Gently separate each biscuit into 2 thinner layers and tear each layer into 2–3 smaller pieces.
- Scatter the biscuit pieces evenly over the chicken pot pie filling, leaving small gaps between them.
- Brush the biscuit topping with melted butter.
- Bake uncovered for 20–25 minutes, or until the biscuit pieces are golden brown and fully cooked in the center. If the tops brown too quickly, loosely cover with foil.
- Remove from the oven and let rest for 5 minutes.
- Garnish with fresh parsley and serve warm.
Recipe Notes
- Time-saving tip: Use approximately 2½–3 cups of pre-chopped carrots, onions, and celery from the grocery store produce department.
- Chicken shortcut: A store-bought rotisserie chicken makes this recipe incredibly easy.
- Biscuit tip: Flaky-layer biscuits work best because they can be pulled apart into thinner pieces.
- Make ahead: Prepare the chicken filling up to 2 days in advance and add the biscuits right before baking.
- Lighter serving option: Serve yourself more of the chicken and vegetable filling with just a small amount of biscuit topping.
Nutrition Facts
Estimated nutrition per serving (1/6 of the recipe, including biscuit topping and peas):
Calories: 585 kcal
Protein: 29 g
Carbohydrates: 44 g
Fat: 32 g
Saturated Fat: 15 g
Fiber: 3 g
Sugar: 8 g
Sodium: 1,130 mg
Nutrition information is an estimate based on six servings using standard refrigerated flaky-layer biscuits, cooked rotisserie chicken, and the ingredients listed above. Actual values will vary depending on the brands used, the amount of chicken skin included, and individual portion sizes.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
