This easy Pillsbury Chicken Pot Pie with Biscuits recipe is the ultimate comfort food. Ready in under an hour, it’s perfect for a cozy family dinner!
Made with a rich, creamy filling of rotisserie chicken, peas, and carrots nestled beneath golden, flaky biscuits making every bite pure comfort.
Looking for more creative recipes that use refrigerated biscuit dough? Check out our collection of delicious recipes that make mealtime a breeze!
This chicken pot pie is an incredibly satisfying meal that the whole family will love. Plus, the biscuits add a unique twist to traditional pot pie, bringing an extra layer of texture and flavor to the dish.
If you're craving a hearty, comforting meal that comes together quickly, this casserole recipe is a must-try.
The combination of simple pantry ingredients and the convenience of refrigerated biscuits makes this recipe a time saving hero for busy weeknights.
Looking for more easy Family Favorite Chicken Recipes? Try my Chicken in Cast Iron Skillet, and my Stuffed Chicken Breast with Stuffing. Yum!
Table of Contents
- Rotisserie Chicken Casserole
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Baking Instructions
- Before you Begin!
- Recipe FAQ's
- Storage and Reheating Instructions
- More Recipes You'll Love!
- Love FAST Chicken Recipes for Dinner?
- 📖 Recipe Card
- 💬 Comments
Rotisserie Chicken Casserole
- A rotisserie chicken is the shortcut you need for this easy chicken casserole – it's ready in a flash!
- Make sure the filling is thick and not too watery before adding the biscuits on top. If it’s too runny, simmer it a little longer to reduce the liquid.
- To get golden, evenly cooked biscuits, brush them with an egg wash or heavy cream before baking. This adds a beautiful shine and color.
- Keep an eye on the biscuits as they bake. If they start browning too quickly but the filling needs more time, cover the dish loosely with foil to prevent burning.
🛒Helpful Kitchen Tools
DOWAN Casserole Dish, 9x13 Ceramic Baking Dish, Large Lasagna Pan Deep for Oven, 4.2 Quarts Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Wedding Gift, White
SURETIVIAN Chicken Shredder Large Chicken Breast Shredder Tool Twist with Brush&Fork, Visible Meat Shredder Machine, Anti-Slip Strip, Ergonomic Handle, BPA Free, Pork Beef Chicken(Mint Green)TILUCK Measuring Cups & Spoons Set, Stackable Cups and Spoons, Nesting Measure Cups with Stainless Steel Handle, Kitchen Gadgets for Cooking & Baking (Red)NileHome Stainless Steel Whisk Set 8
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- If you don’t have Pillsbury biscuits, you can use homemade biscuit dough or puff pastry as a topping.
- Don't want to use refrigerated biscuits? Try my Homemade Chicken Pot Pie.
- Feel free to swap out peas and carrots for other frozen vegetables like green beans, corn, or mixed veggies to suit your taste.
- For added flavor, mix in fresh herbs like thyme or parsley to the chicken mixture before baking.
- You can use all milk if you don't have any heavy cream on hand.
Step-by-Step Instructions
Step 1: Melt the butter then cook the onions for 3-4 minutes until translucent.
Step 2: Whisk the flour, salt, pepper, and nutmeg into the onions and cook for 1-2 minutes.
Step 3: Pour in the whole milk and heavy cream. Whisk for 1-2 minutes until thickened.
Step 4: Add the chicken and vegetables and stir.
Quick Tip
For a thicker, heartier filling, reduce the amount of milk by ½ cup or add an extra tablespoon of flour when cooking the onions.
Step 5: Prepare a 9x13 casserole dish with cooking spray. Then pour the mixture into the dish.
Step 6: Evenly place the biscuits on top of the mixture.
Baking Instructions
Step 7: Bake at 350°F for 15-18 minutes until the biscuits are golden brown.
Before you Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can make the filling ahead of time and store it in the fridge for up to 24 hours. When you're ready to bake, top it with biscuits and cook as directed.
You don't need to bake the biscuits first. Just place them right on top of the hot filling and they'll cook perfectly in the oven.
Storage and Reheating Instructions
Refrigerate: Store leftover chicken pot pie in the casserole dish covered or transfer it to an airtight container. It will keep for 1-2 days before the biscuits soften. For best results, you can remove the biscuits and store them separately.
Freezer: You can make this ahead of time and freeze it for later. Make as directed and transfer the filling to a 9x13 disposable dish. Cover with foil and freeze for up to 3 months.
Thaw and Reheat: When you’re ready, defrost overnight in the refrigerator. Top with the biscuits and heat at 350°F for 15-18 minutes until bubbly. For individual portions, microwave for 2-3 minutes until warmed through.
More Recipes You'll Love!
- Check out my other recipe for Skillet Chicken Pot Pie with Biscuits.
- Or you might enjoy this recipe for Mini Chicken Pot Pies.
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📖 Recipe Card
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Pillsbury Chicken Pot Pie with Biscuits
Ingredients
- 4 tablespoons salted butter
- ½ cup diced yellow onion
- ¼ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups rotisserie chicken, shredded
- 2 cups frozen peas and carrots
- 1 (8 count) can refrigerated biscuits
- 1 egg
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium heat, melt the butter.
- Add the onions and cook 3-4 minutes stirring constantly until translucent.
- Sprinkle the flour, salt, pepper and nutmeg over the top of the onions and whisk together for 1-2 minutes to allow the rawness to cook out of the flour.
- Add the whole milk and heavy cream and continue to whisk 1-2 minutes until thickened.
- Add the rotisserie chicken and peas and carrots and stir to combine.
- Spray a 9x13 casserole dish with cooking spray and transfer the mixture to the prepared dish.
- Top the mixture evenly with all 8 biscuits.
- In a small bowl, use a fork to beat the egg and brush onto the uncooked biscuits.
- Bake uncovered for 15-18 minutes until the biscuits are golden. Serve immediately.
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