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A golden-brown, flaky-crusted lazy chicken pot pie, fresh from the oven, with steam rising.

Easy Lazy Chicken Pot Pie (with a Cheesy Biscuit Twist!)

Craving ultimate comfort food without the fuss? This lazy chicken pot pie combines a rich, savory chicken and vegetable filling with a creamy gravy, crowned by a golden-brown cheesy herb biscuit topping. A simple one-dish dinner that’s perfect for cozy weeknights and a guaranteed family favorite!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: dinner, Main Course
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 tbsp butter
  • 1 onion chopped
  • ⅓ cup flour
  • 3 cups chicken broth (or 3 cups water + 2 teaspoons chicken bouillon powder)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • 12 oz frozen mixed vegetables (1 1/2 cups)
  • 10 oz pre-cooked grilled chicken breast strips (or 1 seasoned and cooked chicken breast, shredded)
  • 8 uncooked biscuits (refrigerated canned biscuits recommended)
  • ½ cup shredded sharp cheddar (for biscuit topping)
  • 1 tsp dried herbs (such as thyme or poultry seasoning, for biscuit topping)

Equipment

  • Large skillet or Dutch oven
  • 9x13-inch casserole dish
  • Whisk
  • Colander

Method
 

Prepare the Creamy Filling
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until it becomes fragrant and translucent, about 5-7 minutes.
  3. Sprinkle the flour over the onions. Whisk continuously for about one minute to cook out the raw flour taste. This creates your roux, the base for a smooth, lump-free gravy.
  4. Slowly pour in the chicken broth while whisking constantly. Add the salt and pepper, then bring the mixture to a boil. Watch as it thickens beautifully!
  5. Reduce the heat and stir in the heavy cream, frozen mixed vegetables, and your pre-cooked chicken. If your frozen veggies have a lot of ice crystals, give them a quick rinse under warm water first to prevent a soupy filling. Let everything heat through for a few minutes.
Assemble and Bake the Casserole
  1. Pour the hot chicken and vegetable mixture into a 9x13-inch casserole dish.
  2. Now for the twist! If using refrigerated biscuit dough, gently fold 1/2 cup of shredded sharp cheddar and 1 teaspoon of dried herbs (like thyme or poultry seasoning) into the dough. Arrange the biscuits evenly over the hot filling. Don't press them down; just let them rest on top.
  3. Bake for 25-30 minutes. You'll know it's done when the biscuit topping is a deep golden brown and the filling is bubbly and hot around the edges.

Nutrition

Calories: 620kcalCarbohydrates: 55gProtein: 35gFat: 45gSaturated Fat: 22gCholesterol: 120mgSodium: 950mgPotassium: 600mgFiber: 6gSugar: 7gVitamin A: 150IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

This chicken pot pie casserole is a true one-dish meal. For an even thicker gravy, add an extra heaping tablespoon of flour when making the roux. If your frozen veggies have a lot of ice crystals, rinse them under warm water and drain completely to prevent a watery filling. This recipe is fantastic for meal prep; the filling can be prepared up to 2 days in advance or frozen without the biscuit topping.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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