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One-Dish Chicken Pot Pie Biscuit Bake
Rachel Kim

One-Dish Chicken Pot Pie Biscuit Bake

Chicken pot pie gets easier when refrigerated biscuits handle the lid and canned chicken skips the poaching job. Heat the filling before the dough goes on; skip that head start and the biscuit bottoms stay raw while the tops look finished.
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cans 12.5 oz each chicken breast, drained and flaked
  • 16 oz frozen peas-and-carrots blend
  • 2 cans 10.5 oz each condensed cream of chicken soup
  • 1/2 cup whole milk
  • 1 tube 16.3 oz refrigerated biscuit dough, separated into 8 biscuits
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and combine the chicken, frozen peas and carrots, condensed soup, milk, salt and black pepper in a 9-by-13-inch baking dish.
  2. Bake uncovered for 12 to 15 minutes, until the filling begins bubbling around the edges.
  3. Remove the dish from the oven and stir the hot filling from the center outward.
  4. Set the biscuits across the filling with at least 1 inch between them.
  5. Bake for 20 to 25 minutes more, until the biscuits are deeply browned, their centers are cooked and the filling reaches 165°F.
  6. Rest the bake for 5 minutes before serving one biscuit with each scoop of chicken filling.