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Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

"Mix creamy potato soup, chicken and vegetables into a savory filling for this biscuit-topped family favorite."
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45 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1517 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
  2. Bake at 400 degrees F for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden.


  • * Use a combination of broccoli flowerets, sliced carrots and peas or broccoli flowerets, cauliflower flowerets and sliced carrots or broccoli flowerets and sliced carrots.

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Read all reviews 19
  1. 24 Ratings

Most helpful positive review

I've been making a similar version of this for years. Instead of cream of potato, I use one can of cream of chicken and one can of cream of celery, 2 cans of mixed vegatables, half cup of milk a...

Most helpful critical review

Not bad for another pretty quick and easy recipe. We used potatoes and onions for the veggies. I didn't have cream of potato so I used cream of celery instead which turned out pretty good. Th...

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I've been making a similar version of this for years. Instead of cream of potato, I use one can of cream of chicken and one can of cream of celery, 2 cans of mixed vegatables, half cup of milk a...

I had a request for "pot pie like the frozen kind", so this was my result. I used cream of celery soup rather than potato, and I'm certain that improved it (for us). The thyme was not really not...

Very good and tasty. I used peas, carrots and potatoes for the veggies. I made it in a casserole dish verses a pie dish. You will need more biscuits to top which I had. Also I used skim milk...

Knowing that we wanted leftovers, I added to this recipe and cooked it in a 9x13 dish. I boiled just over a pound of chicken breasts, and while that was cooking, I mixed the following: 1 can cre...

Good Recipe. The cream of potato soup really worked out well. We have some lactose intolerant people in my household, so I used 1 cup of skimmed pan drippings from a roasted chicken I made ear...

Sort of more like chicken and dumplings, but good and fast on a cold night where you don't want to really spend a lot of time cooking and just want some quick, hot comfort food. Made a few chang...

I made a half recipe since I was only cooking for myself, and I baked it in a 6-inch pie plate. The half recipe didn't quite fit so I had to throw some of the mix away, but that's ok. Cooking th...

Loved it! I am in college and it was perfect for me, so quick and easy yet delicious and healthy. I used canned green beans, potatoes, and corn for veggies and also halved the recipe. I definite...

This was delicious and easy. It could use more salt though, and I'm one who rarely salts food when eating. So quick to make, too. Be sure to line bottom of oven with tin foil b/c this dish ov...