This easy Chicken Pot Pie with Biscuits is pure comfort in a dish! It’s creamy, hearty, and comes together fast with rotisserie chicken, frozen veggies, and canned biscuits. No pie crust, no stress!Just a warm, bubbly filling topped with golden, fluffy biscuits. Perfect for busy weeknights when you want something homemade and satisfying without all the work!

INGREDIENTS

2 cups cooked chicken (rotisserie or canned works fine). I used rotisserie chicken from the store and pulled the chicken apart.
1 tbsp butter or oil

1/2 cup chopped onion

1 cup frozen mixed vegetables

1 can (10.5 oz) cream of chicken soup

1/2 cup milk

Salt, black pepper, garlic powder, and chicken bouillon (optional seasonings)

How to make it

1. Preheat oven to 375 degrees
2. Make the filling:
   
   In a skillet over medium heat, sauté the chopped onion in butter until soft (about 3–4 minutes).
   
   Add the frozen vegetables and cook for 2–3 minutes.
   
   Stir in the cooked chicken, cream of chicken soup, milk, salt, pepper, garlic powder, and 1 pack of chicken bouillon (I use goya).
   
   Let simmer until warm and bubbly, about 5 minutes.
3. Transfer the mixture to a greased baking dish.
4. Add the biscuits:
   
   Open the can of biscuits and place them on top of the filling.
   
   For even baking, press them down slightly or cut each biscuit in half and spread them out.
5. Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through. If the tops brown too quickly, cover loosely with foil during the last 10 minutes.
6. Cool for 5 minutes before serving.