Crustless Chicken Pot Pie with Biscuits

No crust? No problem. This chicken pot pie with biscuits is just as delicious or even better!

Biscuit Chicken Pot Pie 

When I plan chicken pot pie for dinner, I know everyone will rave about it. So, for those days when I want a quicker fix or forget to buy pie crust-it happens to all of us-this recipe for crustless chicken pot pie with biscuits is second to none!

My kids love it when I grab all the delicious flavors of the filling into an epic slow cooker soup or a chicken pot pie pasta, but when you add biscuits to the equation, boy, oh boy, you get a healthy comfort food no one can resist.

How to Make Crustless Chicken Pot Pie 

Check out the steps, and you'll see how easy this crustless chicken pot pie comes together:

1. Cook the aromatics in a pan. Then, add the mixed veggies and the chicken. Add the liquids and keep cooking on low.
2. Make a slurry by combining cornstarch with water in a small dish, and add it to the pan to thicken the filling.
3. Transfer the filling to the baking dish and place the biscuits on top.
4. Bake in the preheated oven until the tops of the biscuits are golden brown. 

Make Ahead Tips 

Save time by following these tips to turn this crustless chicken pot pie into a perfect meal-prep idea:

Make the filling ahead and refrigerate it for later. Once cooked, allow it to cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.

Freeze it! Cook the filling, add it to a baking dish with the biscuits on top, cover, and freeze for up to 3 months. To serve it, bake until the biscuits are golden.

Crustless Chicken Pot Pie (with Biscuits)

Servings: 6 -8

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Make this crustless chicken pot pie the easiest way and enjoy a healthy comfort food in 30 minutes!

5 from 12 votes

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Ingredients

• 1 can large refrigerated biscuits
• 1 tablespoon oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon poultry seasoning
• 16 ounce bag of mixed vegetables, thawed if frozen
• ½ rotisserie chicken, about 2 cups chopped
• 1 cup chicken stock
• ½ cup milk, any
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

Prep:

• Preheat the oven to 350F and grease a 9×9 baking dish.

Make the filling:

• Heat a large pan over medium-high heat. Once hot, add the oil and spread it around the pan. Add the onions and celery, and cook them while stirring frequently for 3 to 5 minutes until the onions have softened and are translucent. Season it with the garlic powder, paprika, and poultry seasoning, and stir.
• To the pan, add the mixed vegetables and cooked and chopped chicken pieces. Stir to combine. Pour the chicken stock into the pan and stir to cook and heat everything through for about 5 minutes. Add the milk, stir, and reduce the heat to medium-low, letting it cook while it comes up to a simmer.
• Make a slurry by mixing the cornstarch and water in a small dish. Add it to the simmering filling in the pan and combine. Cover the pan with a lid and continue simmering the mixture for 3 minutes and turn off the heat.

Assemble:

• Transfer the warm filling from the pot to the prepared baking dish. Open the can of biscuits and place the biscuits on top of the baking dish.

Bake:

• Bake in the preheated oven for 15 minutes, until the tops of the biscuits are golden brown. Check the baking time in the packaging.
• When the biscuits are ready, remove the baking dish from the oven and serve warm.

Equipment

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Nutrition

Serving: 1 serving | Calories: 383kcal | Carbohydrates: 41g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 826mg | Potassium: 514mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2992IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 3mg