Name: Chicken Pot Pie Bake With Buttery Biscuit Topping
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups cooked shredded rotisserie chicken; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt & pepper, to taste; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 can (16.3 oz) refrigerated biscuits; 1 cup shredded cheddar cheese; 1 tbsp melted butter (optional, for brushing tops)

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If you’ve ever had one of those days where all you want is a cozy meal that basically cooks itself—this Chicken Pot Pie Bake is it. We’re taking the soul-soothing flavor of a traditional chicken pot pie and making it weeknight easy. I use rotisserie chicken, a bag of frozen veggies, and biscuits that puff up golden on top. No rolling pins, no pie crust fuss. I started making this as a lazy Sunday dinner, but honestly, it’s become our Wednesday lifesaver. My kid even eats the peas, which says a lot. If you’re hunting for one pot chicken pot pie, or scanning through chicken pot pie recipes and thinking ‘nope, too much work’—trust me, this one’s for you. It’s creamy, packed with chicken, and exactly what you need when dinner needs to be comforting, fast, and filling. It’s an easy pot pie recipe you’ll come back to again and again.

1) Key Takeaways
2) Easy Chicken Pot Pie Bake Recipe
3) Ingredients for Chicken Pot Pie Bake
4) How to Make Chicken Pot Pie Bake
5) Tips for Making Chicken Pot Pie Bake
6) Making Chicken Pot Pie Bake Ahead of Time
7) Storing Leftover Chicken Pot Pie Bake
8) Try these Main Course recipes next!
9) Chicken Pot Pie Bake
10) Nutrition

1) Key Takeaways

This chicken pot pie bake is a one-dish dinner miracle
Uses rotisserie chicken and frozen veggies to save time
No rolling, no crust—just buttery biscuit magic
Perfect for busy weeknights and family dinners

2) Easy Chicken Pot Pie Bake Recipe

If you’re looking for a hearty meal that hugs you back, this chicken pot pie bake is it. We’re not fussing with crusts or complicated steps. Just grab a bowl, mix everything up, and let your oven do the heavy lifting.

The smell of buttery biscuits baking on a creamy bed of chicken and vegetables has a way of making the entire house feel like it’s wrapped in a soft blanket. It’s the kind of dinner that makes everyone drift into the kitchen and ask what smells so good. And when it comes out of the oven? You’ll need to beat the spoon away if you want leftovers.

This recipe saves time thanks to rotisserie chicken and frozen mixed veggies. I’d say it’s a lazy chicken pot pie in the best way. You get everything you love about classic chicken pot pie recipes, minus the work. We call that a win.

3) Ingredients for Chicken Pot Pie Bake

2 cups cooked shredded rotisserie chicken
Rotisserie chicken is my weeknight hero. It’s tender, full of flavor, and cuts prep time in half. Plus, it saves you from washing another pan.

1 can cream of chicken soup
This brings creaminess to the party. It’s the base that ties everything together and gives the dish that traditional pot pie comfort.

1 cup sour cream
It adds just enough tang and richness. Don’t skip it—it makes the filling luscious and velvety.

1/2 tsp garlic powder and 1/2 tsp onion powder
These two build a flavorful foundation without needing to chop anything. Perfect when you’re short on time.

Salt & pepper to taste
A few pinches are all you need. Taste before baking, since the soup and cheese bring saltiness too.

2 cups frozen mixed vegetables
No peeling, chopping, or blanching—just dump them in. They bring color, texture, and sneak some veggies into every bite.

1 can refrigerated biscuits
This is where the magic happens. They bake golden and buttery right on top of the creamy filling.

1 cup shredded cheddar cheese
Cheese lovers, this one’s for you. A layer of melted cheddar adds the best kind of gooey richness.

1 tbsp melted butter (optional)
Brush it on the biscuit tops for that extra golden finish. It’s optional, but worth it.

4) How to Make Chicken Pot Pie Bake

Step 1. Preheat your oven to 350°F and grease a 9×13 baking dish. You want those biscuits to lift without sticking.

Step 2. In a big bowl, combine the chicken, cream of chicken soup, sour cream, garlic powder, onion powder, salt, pepper, and frozen veggies. Stir until it looks creamy and delicious.

Step 3. Spread the mixture evenly in your baking dish. Take a second to smooth the top so the biscuits bake evenly.

Step 4. Sprinkle cheddar cheese all over that creamy base. Try not to eat it all straight from the bag—I struggle with that one.

Step 5. Cut the biscuits into quarters and spread them out over the top. They’ll puff up like little golden pillows as they bake.

Step 6. Brush with melted butter, if you like. It’s a small step that makes a big difference in the end.

Step 7. Bake for 35 to 40 minutes. You’re looking for golden biscuits and bubbly filling. Let it rest for 5 minutes, then serve hot.

5) Tips for Making Chicken Pot Pie Bake

If your biscuits look too brown before the filling’s done, tent foil over the top. It’ll protect the biscuits while the middle keeps cooking.

Don’t overstuff the dish. Leave a little room for those biscuits to rise and breathe. This will help them cook through and stay fluffy.

If you’re craving more herbs, add a sprinkle of thyme or rosemary to the filling. It gives the whole dish a cozy, slow-cooked vibe, even though it only takes about 50 minutes start to finish.

6) Making Chicken Pot Pie Bake Ahead of Time

This chicken pot pie bake can be prepped ahead for busy days. Mix the filling and store it in the baking dish covered in the fridge. Wait to add the biscuits until right before baking.

You can even make it the night before. Just take it out of the fridge while the oven preheats so it doesn’t go in too cold.

This makes it a great weeknight dinner option, especially when the day’s gotten away from you and you need to pull off a homemade meal fast.

7) Storing Leftover Chicken Pot Pie Bake

Once cooled, store leftovers in an airtight container in the fridge. It’ll keep for up to four days, and the flavor holds up beautifully.

To reheat, use the oven or toaster oven for the best biscuit texture. The microwave works too, but the biscuits will soften.

I like to reheat a square of it the next day and eat it for lunch. It’s just as good, maybe even better, than the night before.

8) Try these Main Course recipes next!

9) Chicken Pot Pie Bake