Why I Love This Recipe

When I’m craving comfort food but don’t want to spend hours in the kitchen, this is one of the first recipes I make. It has everything I love about classic chicken pot pie, but using rotisserie chicken cuts down on the prep and makes it so easy to throw together. The creamy filling is loaded with tender chicken and vegetables, then topped with fluffy golden biscuits that bake up perfectly. It’s warm, cozy, hearty, and one of those dinners the whole family gets excited about.

Enjoying The Leftovers

The leftovers are just as cozy the next day. The filling stays creamy, and the biscuits soften slightly as they soak up all the delicious flavors.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat individual portions in the microwave until warmed through, or reheat in a 350°F oven until hot. If using the oven, loosely cover with foil to keep the biscuits from over-browning while the filling heats through.

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Spring Chicken Pot Pie

This Chicken Pot Pie Biscuit Bake is made with creamy rotisserie chicken, hearty vegetables, and fluffy golden biscuits for an easy, comforting dinner. It's a cozy family-friendly meal that's simple enough for weeknights and perfect for leftovers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
US M
Servings 8 servings

Ingredients

  • 4 cups cooked, shredded rotisserie chicken
  • 3 tbsp butter
  • 1 large leek
  • 1/2 yellow onion, finely diced
  • 3 carrots, finely diced
  • 4 garlic cloves, minced
  • 1 1/2 cups frozen peas
  • 1 cup corn
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 1 tbsp Dijon mustard
  • 1 lemon, juiced
  • 2 tsp thyme
  • salt and pepper to taste
For the topping
  • 11 oz box of biscuit dough mix
  • fresh thyme, optional
US – M

Instructions

  • Preheat oven to 400°F.
  • Heat butter in a large sauté pan over medium heat. Add the leek, onion, carrots, and mushrooms with a pinch of salt and cook for 8-10 minutes until softened and slightly golden.
  • Add the garlic and cook for 1 minute.
  • Sprinkle in the flour and stir to coat everything well. Cook for 1-2 minutes to get rid of the raw flour taste.
  • Slowly pour in the chicken broth, stirring constantly, then add the milk. Simmer for 15-20 minutes uncovered, stirring occasionally, until it thickens to a gravy-like texture. 
  • Stir in the shredded chicken, peas, corn, Dijon, lemon juice, thyme, salt, and pepper. Taste and season with more salt and pepper as necessary.
  • Transfer everything to your roasting pan and spread evenly.
  • Prepare the biscuit dough according to the package instructions, then add dollops of dough over the top of the chicken pot pie filling.
  • Bake for 20-30 minutes, until golden and bubbling.
  • Let sit for 10 minutes before serving.

Equipment

9×13 baking dish
cutting board
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 512kcal | Carbohydrates: 39g | Protein: 40g | Fat: 23g | Fiber: 4g