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Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie
  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 436 1 serving

Biscuit-Topped Chicken Pot Pie only takes 10 minutes to put together and uses ingredients you probably already have on hand.  The filling is extra decadent because it's made with Cream of Potato Soup, which becomes a rich and creamy sauce as it bakes.  Fluffy, golden-brown biscuits on top make this a perfect comfort food dish.  You can also substitute other frozen vegetables to use up some lingering veggies from your freezer- making Biscuit-Topped Chicken Pot Pie a go-to when you need a quick dinner idea.


cost per recipe: $8.39

  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
  • 1 cup milk
  • 1/4 teaspoon dried thyme, crushed
  • 10 ounces frozen California vegetable blend (broccoli, cauliflower, carrots) (about 4 cups), thawed
  • 2 cups cubed cooked chicken
  • 1 package (7 1/2 ounces) refrigerated biscuit dough (10 biscuits)


  • Tips

    • Easy Substitution: You can also substitute thawed frozen peas for some of the vegetables.
  • Step 1

    Heat the oven to 400°F.  While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 13x9x2-inch baking dish.  Season with salt and pepper.

  • Step 2

    Bake for 15 minutes or until hot. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture.

  • Step 3

    Bake for 15 minutes or until the biscuits are golden brown and done.


Sort By:
  • Yummy

    Kim K.
    June 20, 2020

    We really liked this, however as another reviewer posted, the bottom of the biscuits weren't cooked so I had to flip them over and stick it back in the oven. Next time I will definitely cook the biscuits separately and add them to the top when done. Otherwise, good recipe and something different and easy.

    • Campbell Soup Company
      July 1, 2020

      Thanks for your comments Kim! Here in the test kitchen we've noticed that it is getting harder to find the 7.5oz can of refrigerated biscuits that are used in this recipe. If the biscuits are larger, then they may take longer to cook. It's a great suggestion to cook them separately, or you could bake them partially before placing on top of the filling.

  • Wrong name

    Donna R.
    April 16, 2020

    This is NOT a form of chicken POT pie! There is no pot involved. You can call it chicken pie. I am a PA Dutchman, and chicken pot pie is made with rolled dough and cooked in a POT!

  • My Untraditional Thanksgiving Meal

    Isabelle L.
    October 6, 2018

    A few years ago I made this for my family when my mom was too overworked to cook our traditional thanksgiving meal. Now, it's become a tradition!! I only use frozen broccoli because it's the only veggie my kids don't mind and everyone loves. And I always get compliments on my pot pie!! About to make a few now for this upcoming holiday!! :)

  • Easy to prepare and substitute with what you have on hand

    November 20, 2014

    I used mixed frozen vegetables, frozen cubed hash brown potatoes and cream of mushroom with Italian seasoning, garlic salt and parmesan cheese. As in chicken and dumplings made with biscuits on top, I expected the bottoms to be a little doughy. It was delicious!

  • tastey

    jaymie b.
    October 5, 2014

    It was good but I wouldn't make it with the biscuits on the top next time but on the side and I used cream of celery and cream of mushroom soup and added boiled potatoes and doubled the tyme it was very good

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    Campbell's Pinterest
    Calories 436
    Total Fat 12 g
    Sat. Fat 4.3 g
    Trans Fat 1 g
    Cholesterol 71 mg
    Sodium 1525 mg
    Total Carb 51 g
    Dietary Fiber 3 g
    Sugar 11 g
    Added Sugars 0 g
    Protein 30 g
    Vitamin D 4 %DV
    Calcium 12 %DV
    Iron 15 %DV
    Potassium 12 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.