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Chicken Pot Pie Biscuit Bake
1h 5m$10.47

Chicken Pot Pie Biscuit Bake

A creamy chicken and vegetable pot pie bake topped with golden biscuit pieces.

  • casserole
  • chicken
  • Comfort Food
  • family-friendly
  • meat
  • weeknight
Bundle it with similar meals
20 min prep45 min cook6 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

canned cream of chicken soup · 2 Can

Kroger® Condensed Cream of Chicken Soup

100%

In recipe$1.58
To buy$1.58
Details
Kroger · 10.5 oz$0.79 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

refrigerated biscuit dough · 1 Can

Pillsbury™ Grands!™ Southern Homestyle Original Biscuits

Sale

100%

In recipe$3.29
To buy$3.29
Details
Pillsbury · 8 biscuits / 16.3 oz$3.39
Sale
$3.29 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

carrots · 1 Cup

Carrots

69%

In recipe$0.52
To buy$0.76
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 3Package use: 69%Product matchEstimated at KROGER

boneless skinless chicken breasts · 1.25 Pound

Heritage Farm® Boneless Skinless Chicken Breasts

63%

In recipe$3.24
To buy$5.18
Details
Heritage Farm · 1 lb$2.59 per packageBuy 2Package use: 63%Product matchEstimated at KROGER

frozen peas · 1 Cup

Kroger® Frozen Sweet Green Peas

42%

In recipe$0.54
To buy$1.29
Details
Kroger · 12 oz$1.29 per packageBuy 1Package use: 42%Product matchEstimated at KROGER

celery · 1 Cup

Sleeved Celery

25%

In recipe$0.67
To buy$2.69
Details
1 ct$2.69 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

whole milk · 0.5 Cup

Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle

13%

In recipe$0.32
To buy$2.59
Details
Kroger · 1 qt$2.59 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

unsalted butter · 2 Tablespoon

Kroger® Unsalted Butter Sticks

Sale

6%

In recipe$0.19
To buy$2.99
Details
Kroger · 4 sticks / 16 oz$3.59
Sale
$2.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.06
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

dried thyme · 0.5 Teaspoon

Private Selection® Thyme Leaves Shaker

Sale

2%

In recipe$0.05
To buy$2.44
Details
Private Selection · 0.68 oz$3.49
Sale
$2.44 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

onion powder · 1 Teaspoon

Kroger® Onion Powder Shaker

1%

In recipe$0.07
To buy$5.99
Details
Kroger · 7.5 oz$5.99 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$10.47

· only what you use

$1.75

per serving · 6 servings

You pay at checkout$28.80
36% used in this recipe$18.33 unused

All ingredients selected

Checkout$31.69
Recipe portion$10.53

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • boneless skinless chicken breasts-1 1/4 lb
  • canned cream of chicken soup-2 cans
  • frozen peas-1 cup
  • carrots-1 cup
  • celery-1 cup
  • refrigerated biscuit dough-1 can
  • whole milk-1/2 cup
  • unsalted butter-2 tablespoons
  • onion powder-1 teaspoon
  • dried thyme-1/2 teaspoon
  • black pepper-1/2 teaspoon
1
Preheat and prep ingredients
Oven
Cutting Board
Chef’s knife
Measuring cups and spoons

Preheat the oven to 400°F and prepare the vegetables, chicken and biscuits. Dice carrots and celery finely; cut chicken into 1-inch pieces on a separate board. Wash hands, tools and surfaces after handling chicken, then quarter the biscuits and keep the dough chilled until needed.

Keep raw chicken on a separate board and wash hands, knives, boards, and counters after handling it.

Keep fingers clear of the knife blade while cutting vegetables, chicken, and biscuits.

1 cup carrot
1 cup celery
1 1/4 pounds chicken breast
1 can biscuit dough
2
Cook chicken and vegetables
Large skillet
Measuring cups and spoons
Mixing spoon

Melt the butter in a large skillet over medium-high heat. Add the chicken, carrots, celery, onion powder, thyme, and black pepper, then cook for 7 to 8 minutes until the chicken is mostly opaque.

Do not taste the chicken mixture at this stage because the chicken is only mostly cooked.

2 tablespoons butter
1 1/4 pounds chicken breast
1 cup carrot
1 cup celery
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon Black Pepper
3
Assemble the filling
Measuring cups and spoons
Mixing spoon
9x13-inch casserole dish

In the casserole dish, stir together the cream of chicken soup and milk until smooth. Fold in the chicken mixture and frozen peas until evenly coated.

2 cans cream of chicken soup
1/2 cup whole milk
1 cup peas
4
Top and bake
Oven
Instant-read thermometer
9x13-inch casserole dish

Arrange biscuit quarters in a single layer and bake for 22–30 minutes, or longer until the chicken reaches 165°F and biscuit centers and undersides are fully cooked. Check central pieces for wet raw dough; the filling must bubble in the center. Use oven mitts and loosely tent with foil if tops brown before centers cook. Follow additional biscuit-package safety instructions. Rest for 5 minutes before serving.

Check the center with an instant-read thermometer and bake until the chicken reaches 165°F.

Use oven mitts when handling the hot casserole dish.

1 can biscuit dough
5

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