Here’s a Shortcut Chicken Pot Pie Recipe that’s made with biscuits for an the easy comfort food dinner.
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Why You’ll Love This Recipe
Who doesn’t look forward to a hot, cozy dinner any night of the week? Use store-bought crescent rolls and cooked rotisserie chicken to cut the prep time way down on this easy recipe. Fabulous!
Usually a from scratch chicken pot pie would have to wait until the weekend, but this recipe comes together pretty quick, and is a favorite comfort food, keep this on hand for chilly nights!
Here’s a few good reasons to give it a try:
- Just under an hour is what it takes for this warm, delicious dinner option.
- It’s got several ingredients, but with time-saving short cuts like store-bought crescent rolls and cooked rotisserie chicken, it’s no sweat.
- This is cool-weather comfort food! This easy recipe version is very close to traditional chicken pot pie.
- It’s versatile! Swap out the chicken for turkey, add more vegetables to your liking.
- Homemade chicken pot pie is a real crowd-pleasing recipe, one of those all-time family favorites.
- Leftovers are easy to reheat for lunch or dinner the next day.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Chicken: Store-bought rotisserie chicken is what we’ll use.
- Celery: For deep flavor.
- Peas: Can’t have pot pie without peas.
- Butter: For pre-cooking the vegetables.
- Carrot: Use a sharp knife to cut these into half-inch pieces.
- Onion: Use a white or yellow onion.
- Crescent Rolls: Makes this pot pie recipe super easy.
- Cream of Chicken Soup: For a creamy texture.
- Chicken Stock or broth: To make it saucy.
- Flour: For thickening the filling.
- Seasonings: Salt, black pepper and garlic powder for extra flavor.
Step-By Step Instructions
- First, pre-heat your oven to 375F degrees, and prepare a 10 x 14 x 3 ” inch casserole dish with non-stick cooking spray.
- Melt butter in a large pot, dutch oven or large deep skillet, add the onions and carrots and cook until soft.
- Sprinkle in some all-purpose flour to make a roux, then whisk in the broth and condensed soup over medium-high heat to bring it to the boil and make a creamy sauce.
4. Stir in the shredded chicken as well as and peas and seasonings.
5. Pour the mixture in the baking dish.
6. Unroll the crescent rolls and pinch the seams together to make one large rectangle from each can. Carefully add one rectangle at a time on top of the chicken mixture. No need for an egg wash on this biscuit crust.
7. Bake until golden brown and serve!
Tips and Possible Variations
- The condensed cream of chicken soup called for is 22.6 ounce cans, usually available in well-stocked grocery stores. Or use four 10.5 ounce cans instead.
- Buy a cooked rotisserie chicken and take all the meat off, which will be between 4 and 5 cups. The recipe calls for 4 and a half cups.
- Use shredded turkey meat instead of chicken if you like.
Serving Ideas
- Chicken pot pie is wonderful all on its own, but serving it with a salad is extra nice. Try this Easy House Salad – simple and wonderful – or a simple and really tasty fresh Carrot and Currant Salad, or go a little fancy and make this very good Strawberry Goat Cheese Salad.
- If you want to round out this meal for family or guests, make some easy appetizers too. Here’s a few good ideas for Proscuitto Appetizers, or this simple Baked Brie, which is easy and more substantial, or go old school with some pretty (and very easy) Stuffed Celery Snacks and Deviled Eggs with Candied Bacon.
- Dessert is always in order, and this Blackberry Galette is really great with vanilla ice cream or make some of these tasty and easy Mini Blueberry Pies.
- Or make this really nostalgic and wonderful Banana Sheet Cake.
- If pie isn’t your thing, go for these never-fail Strawberry Cheesecake Bars (SO good) or make some of this delish Macadamia Shortbread!
- Or just make big mugs of this fabulous Non Dairy Hot Chocolate.
Frequently Asked Questions
Yes you can, but note the overall texture may be softer than using fresh vegetables (but it’ll still taste good!)
Yes! Try leftover shredded turkey meat instead of chicken.
Absolutely. Make it a day or two before and store it in the refrigerator in an airtight container until ready to use. Let it sit at room temperature for 30 minutes before assembling the pie.
Yes! Switch out the cream of chicken soup for cream of celery soup, and chicken broth for vegetable broth. Use a variety of cooked mixed vegetables for the pot pie filling, like mushrooms, celery, bell pepper and cooked and cubed sweet potatoes.
More Recipes to Try
- Taco Pie with Crescent Rolls: Another shortcut dinner that’s super delish.
- Creamy Chicken Pot Pie for the Slow Cooker: An easy, delicious recipe.
- Chicken Sausage Tortellini Soup: An absolutely delicious homemade soup recipe.
- Tin Foil Baked Chicken with Vegetables: A super easy, fresh way to make dinner.
- Creamy Sun Dried Tomato Chicken Pasta Recipe: A one-skillet wonder!
- Classic New York Club Sandwich Recipe: This one is done right, and it’s delicious.
- Guinness Irish Chili Recipe: A fantastic, hearty year-round chili recipe.
- Easy Lodge Cast Iron Pizza Recipe: A very tasty pizza, easy to make in cast iron.
- Pan Seared Chicken Recipe: A tasty, moist and easy dinner.
- One Pot Lemon Ricotta Pasta Recipe: A delicious, one-pot pasta.
- Lazy Sunday Dinner Ideas: A tasty round-up of easy dinner favorites.
- Apple Pie with Graham Cracker Crust: A very good apple pie!
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Shortcut Chicken Pot Pie with Biscuits
Ingredients
- 4 tablespoons Butter, unsalted
- ½ half White onion, chopped fine About a cup
- 5 Carrots, peeled and sliced into ½" inch pieces
- 2 spears Celery, sliced into ½" inch piece
- ¼ cup Flour, all-purpose
- 2 32 ounce boxes Chicken Broth
- 2 22.6 oz cans Cream of Chicken Soup condensed soup Family sized cans, or use four 10.5 ounce cans
- 4½ cups Shredded Cooked Chicken from a rotisserie chicken See note
- 1 cup Frozen Peas
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Garlic Powder
- 2 8-ounce cans Refrigerated Crescent Rolls
Instructions
- Spray a 10 x 14 x 3-inch baking dish with vegetable oil spray, including the sides of the pan. Pre-heat the oven to 375F degrees.
- In a dutch oven or large skillet, add the butter and let it melt over medium heat. Add in the chopped onion with a pinch of salt and cook on medium-low heat until the onion is translucent, about 3-4 minutes. Next, add the carrots and celery, and continue to cook until lightly softened, about 4-5 more minutes.
- Sprinkle the flour over the onion, carrot and celery mixture, and stir and cook for a full minute, scraping the bottom to release any brown bits. Whisk in the chicken broth to fully incorporate with the flour, then stir in the cream of chicken soup and increase the heat to medium-high to bring the mixture to the boil. Let it boil for 5-6 minutes to reduce a bit and thicken.
- Remove from the heat and stir in the shredded chicken and the peas. Stir in the salt, pepper and garlic powder. Pour the mixture into the prepared baking dish.
- Open one can of the crescent rolls onto a flat surface and press the perforations together inside of each rectangle to make one single rectangle. Set the rectangle on top of the stew, flush against one long side of the dish, which will cover about two thirds of the surface. Repeat with the other can of rolls, pressing the seams together and making one rectangle, and place it over the uncovered portion of the stew, not overlapping any dough that's already in place. Tuck any loose ends and edges in if needed. The dough should sit pretty evenly on the top of the stew without making any crimped edges. Set the pot pie on a large baking sheet and then into the pre-heated oven for 20-25 minutes, until the top is browned and the stew is bubbling on the edges. Remove from the oven and let it stand for 5 minutes before cutting into it and serving in large bowls.
Notes
- The condensed cream of chicken soup called for is 22.6 ounce cans, usually available in well-stocked grocery stores. Or use four 10.5 ounce cans instead.
- Buy a cooked rotisserie chicken and take all the meat off, which will be between 4 and 5 cups. The recipe calls for 4 and a half cups, but 4 or even 5 cups is fine.
- Use shredded turkey meat instead of chicken if you like.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Recipe adapted from Magnolia Table.
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