Side Dishes
This Campbell's pot pie recipe with biscuits delivers all the comfort of a classic pot pie—creamy filling, tender chicken, and fresh vegetables—paired with flaky biscuits for the perfect handheld meal.
The secret lies in using Campbell's condensed cream of chicken soup as the base, which simplifies prep while delivering restaurant-quality flavor. My version includes a crispy biscuit topping that transforms this into a satisfying one-dish dinner.
The recipe begins with sautéing chicken and vegetables until tender, then combining them with Campbell's soup and a touch of milk for extra creaminess. A simple biscuit dough—made with flour, butter, and buttermilk—is rolled out and cut into rounds, then baked alongside the pot pie for a warm, golden finish.
The result is a dish that's hearty enough for a family dinner but easy enough for a weeknight.
What sets this recipe apart is the balance of textures: the creamy, savory filling contrasts beautifully with the buttery, flaky biscuits. The biscuits stay soft and tender while the pot pie filling bubbles with flavor, making every bite a perfect combination.
This is comfort food at its finest—simple to prepare but impossible to resist.
Serve warm with a side salad or steamed green beans for a complete meal. The biscuits can be made ahead and frozen, so you can assemble the entire dish just before baking. Here's how to create this cozy, satisfying dinner in one pot with biscuits on the side.
Ingredients for campbell's pot pie recipe with biscuits
Campbell's soup simplifies this classic while keeping it rich and comforting.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Campbell's Condensed Cream of Chicken Soup 🍲 | 1 can | 10.5 oz can, undiluted |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | 3 cups | For biscuit dough |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for biscuits |
| Buttermilk 🥛 | 1 cup | Room temperature |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Carrots 🥕 | 1 ½ cups | Diced, medium size |
| Frozen Peas 🌱 | ½ cup | Thawed in filling |
| Garlic Cloves 🧄 | 2 cloves | Minced, for flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Diamond Crystal Baking Powder 🍞 | 1 tbsp | Not aluminum-free |
The Campbell's cream of chicken soup is the flavor foundation—grab the 10.5 oz can for perfect consistency. For the chicken, bone-in thighs stay juicier than breasts, but breasts work in a pinch. Costco or Walmart always have good prices on frozen peas and carrots—just make sure they're fresh, not freezer-burned. The onions and garlic should be bright white and firm; no wilted or sprouting bulbs. For the biscuits, butter matters—use unsalted and keep it cold until cutting into the dough. The baking powder is critical; Diamond Crystal is the gold standard for flaky biscuits—it's double-acting, so you get rise both in the bowl and oven.
No Campbell's? Homemade cream of chicken soup works—just blend cooked chicken, milk, and a roux. Short on buttermilk? Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit 5 minutes. The peas can be fresh if you prefer, but frozen is fine here. For the carrots, baby carrots work too—just chop them smaller. No baking powder? Self-rising flour plus 1/4 tsp baking soda is a decent swap, but the texture won't be identical. The biscuits are forgiving—if you overmix, they'll still taste good, just not as flaky. And if you're short on time, pre-made biscuits from the store will work in a pinch, though homemade is worth the extra 10 minutes.
The biscuit dough keeps 2 days in the fridge wrapped tightly, or 3 months frozen on a tray before bagging. The pot pie filling reheats beautifully—3-4 minutes at 350°F if frozen. For meal prep, assemble the entire dish (unbaked) in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake straight from frozen, adding 15-20 minutes to the time. The biscuits can be made ahead and baked separately, then reheated in a 200°F oven for 10 minutes to stay soft.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just brown the chicken, dump in the soup, stir in milk, and let the biscuits do the rest. No chopping veggies, no measuring cups, no stress. The biscuits puff up while the filling thickens, and honestly? It’s the kind of meal that makes me want to cook more often.
- Creamy Crisp Perfection: That buttery biscuit crust on top? Chef’s kiss. The Campbell’s soup gives it a rich, velvety base, but the flour-butter roux takes it over the top—flaky, golden, and so satisfying. Between us, I’ve seen grown men reach for seconds just because of that crispy edge.
- Leftovers That Don’t Suck: This dish actually improves the next day. The biscuits soften into pillowy clouds, and the filling gets even creamier—perfect for quick lunches. I freeze half the batch too; reheating it in the oven for 15 minutes turns a busy morning into a cozy breakfast. (Yes, even on a Tuesday.)
- Budget-Friendly Feast: You’re getting a full meal for under $10—juicy chicken, flaky biscuits, and that creamy soup filling. No fancy ingredients, no waste, and it stretches to feed four (or two very hungry people). My college budget would’ve wept happy tears over this one.
Step-by-step instructions for Campbell's pot pie recipe with biscuits
Here's how to create a comforting pot pie with a creamy filling and flaky homemade biscuits.
Prepare the Chicken and Veggie Filling
Preheat your oven to 375°F. In a large oven-safe skillet, heat 0.5 cup unsalted butter over medium heat. Add the 1.5 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the chicken is no longer pink in the center. Remove the chicken and set it aside on a plate.
In the same skillet, add the 1 medium yellow onion and 1.5 cups carrots that have been diced. Cook for 5 minutes until the vegetables begin to soften. Add the 2 cloves minced garlic and cook for another 30 seconds until fragrant. Stir in the 0.5 cup frozen peas and cook for 2 minutes until thawed.
Pour in the 1 can Campbell's Condensed Cream of Chicken Soup and 0.5 cup whole milk, stirring to combine. Return the chicken to the skillet and bring the mixture to a gentle simmer. Season with 1.5 tsp salt and 0.5 tsp ground black pepper. Let it cook for 5 minutes until the sauce begins to thicken slightly and the flavors meld together.
Make the Biscuit Dough
In a large mixing bowl, combine the 3 cups all-purpose flour, 1 tbsp Diamond Crystal baking powder, and 1.5 tsp salt. Whisk to blend the dry ingredients evenly. Add the 0.5 cup cold cubed unsalted butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Pour in the 1 cup buttermilk and gently stir with a fork or wooden spoon until just combined. The dough will be shaggy and sticky, but don't overmix. Turn the dough onto a lightly floured surface and knead it gently 4-5 times just to bring it together. Pat the dough into a 1-inch thick rectangle and cut it into 4 equal squares using a sharp knife or biscuit cutter.
Assemble and Bake the Pot Pie
Carefully transfer the chicken and vegetable mixture from the skillet to a 9x13-inch baking dish. Spoon any accumulated juices from the plate into the baking dish as well. Arrange the 4 biscuit squares on top of the filling, slightly overlapping them to create a sealed top. Brush the biscuits lightly with a little milk to help them brown.
Bake in the preheated 375°F oven for 25-30 minutes until the biscuits are golden brown and the filling is bubbling around the edges. The biscuits should be puffed and crispy, while the filling should be creamy and fully heated through. If the biscuits brown too quickly, tent them loosely with aluminum foil to prevent over-browning.
Rest and Serve
Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This resting time allows the filling to set slightly and makes it easier to cut through the biscuits without spilling the creamy filling. The pot pie should have a golden, flaky biscuit top with a creamy, savory chicken and vegetable filling beneath.
Serve the pot pie warm, cutting through the biscuits to reveal the rich, creamy filling. The combination of tender chicken, sweet carrots, and crisp peas creates a comforting meal that's perfect for any occasion. Each bite should deliver a balance of flavors and textures - crispy biscuit, creamy sauce, and tender chicken and vegetables.
Pro Tips For Making Campbell'S Pot Pie Recipe With Biscuits
- Poach, Don’t Boil: Chicken breast turns rubbery when boiled—this isn’t a stew. Simmer the chicken in the soup mixture over medium-low heat until it hits 165°F, then remove it and shred. The residual heat keeps it tender while the filling thickens. (I used to overcook it, and the texture paid the price.)
- Whisk the Roux: Melt the butter, then whisk in the flour before adding milk to the soup. This creates a proper roux that thickens the sauce smoothly, not clumps. I learned this the hard way—lumpy gravy ruins everything.
- Skip the Crowding: When baking the biscuits, leave space between them. They’ll puff up like angry clouds if they’re not touching. I crammed the pan once and ended up with flat, sad biscuits. (Your oven’s not a magic biscuit multiplier.)
- Warm the Milk: Heat the milk to 110°F before mixing it into the soup. Cold milk makes the filling seize up and turn grainy. A quick microwave or stovetop splash later, and you’re golden. (Yes, even if you’re impatient like me.)
Storing and reheating this recipe
Fridge Storage Tips
Store your leftover pot pie in an airtight container with a tight-fitting lid to keep the biscuits from drying out. I recommend using glass Pyrex containers—they maintain moisture better than plastic and are oven-safe for reheating.
Keep it refrigerated for up to 4 days, but honestly, it’s best enjoyed within 2-3 days when the biscuits stay flaky and the filling remains creamy. 🥧
Freezer-Friendly Assembly
For meal prep, assemble the entire dish (unbaked) in a freezer-safe baking dish, cover tightly with plastic wrap, then seal with aluminum foil. Freeze for up to 3 months—the biscuits will stay fresh, and the filling won’t dry out.
When ready to eat, bake straight from frozen at 375°F for 50-55 minutes, adding 15-20 extra minutes to account for the cold start. 🧊
Biscuit Revival Trick
If the biscuits lose their flakiness after storage, reheat them separately in a 200°F oven for 10 minutes with a splash of water on a baking sheet. This steams them gently, restoring their tenderness. For extra crispiness, broil for 1-2 minutes at the end—just watch them like a hawk! 🔥
Microwave Reheating
For a quick fix, transfer a single serving to a microwave-safe dish and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, then stir and continue in 30-second bursts until the filling reaches 165°F.
Add 1 tablespoon water or milk if it looks dry—this prevents the biscuits from becoming rubbery. ⏱️
Oven Refresh Method
Preheat your oven to 350°F. Place the stored pot pie in a baking dish, cover with aluminum foil, and bake for 20-25 minutes. Remove the foil for the last 5 minutes to crisp the biscuits.
This method keeps the filling creamy and the biscuits golden—just like fresh out of the oven! 🍽️
Biscuit Make-Ahead Hack
Make the biscuit dough 2 days ahead and store it wrapped in plastic in the fridge. Shape and freeze the biscuit squares on a tray for 1 hour, then transfer to a freezer bag for up to 3 months.
Thaw in the fridge overnight before baking—this ensures they’re flaky and fresh every time. 💡
Nutrition facts
Frequently asked questions
Can I use store-bought biscuits instead of homemade?
Store-bought biscuits work in a pinch, though homemade will give you that perfect flaky texture. Use about 4 large biscuits (like Pillsbury Grands) and bake them alongside the pot pie for 10-15 minutes at 375°F to keep them soft. Brush with milk before baking for extra browning.
What if I don’t have Campbell’s Cream of Chicken Soup?
No problem! Make a quick substitute by blending 1 cup cooked chicken, 1/2 cup milk, and 1 tbsp butter until smooth. For extra richness, add 1/2 cup heavy cream or 1/4 cup sour cream. The flavor will be just as creamy and delicious!
How do I prevent the biscuits from getting soggy?
Bake the biscuits separately on a lower oven rack for 10-12 minutes at 375°F before adding them to the pot pie. This ensures they stay crisp. Alternatively, brush them with melted butter after baking to create a moisture barrier.
Can I make this vegetarian?
Yes! Replace the chicken with 1.5 cups cooked chickpeas or mushrooms (sautéed with garlic and onions). Use Campbell’s Condensed Cream of Mushroom Soup instead of chicken soup, and add 1/2 tsp thyme for depth. The biscuits and creamy filling will still shine!
Why did my biscuits turn out dense instead of flaky?
Overmixing the dough or using warm butter are the most common culprits. Keep the butter cold and mix just until combined—lumps are okay! Also, avoid pressing too hard when shaping. For extra flakiness, chill the dough for 15 minutes before cutting.