Chicken Pot Pie is one of my favorite old-fashioned comfort foods.

Sometimes I make it in a pie crust, sometimes like a casserole with puff pastry topping, and sometimes this mini version with a homemade biscuit on top.

My mom loved it, I love it, and my daughter loves it. It was a frequently requested meal when my kids lived at home.

I have two different versions of Chicken Pot Pie that I make, depending on how much time I have available. The one I’m sharing with you today is the quick and easy one, that comes together in a snap and is perfect for a simple weeknight supper.

Chicken Pot Pie Filling

The recipe calls for a bag of frozen mixed veggies, which is part of what makes this supper so simple and easy to put together. Unfortunately, I didn’t have a bag of mixed veggies on hand, but I did have frozen peas and frozen green beans, so I used those and just chopped up and sautéed some fresh carrots and celery from my fridge. Use whatever veggies you like or have on hand.

(The wine sneaking into the sauce in the pic above is not actually a part of this recipe, but I happened to be sipping a nice bottle of dry white while I cooked, so I splashed a bit in my sauce too. I took advantage of an opportune situation and slipped a bit of extra flavor into the sauce, but it’s totally optional 😛.)

After the wine, I added the broth and milk called for in the recipe, as well as the cooked and shredded chicken, and ended up with this creamy deliciousness.

We almost always have cooked chicken in our freezer, because whenever we grill chicken we toss on a few extra chicken breasts to freeze and use later in burrito bowls, salads, and casseroles like this. But another shortcut for this recipe is to use a rotisserie chicken from the grocery store.

If you are beginning with raw chicken breasts, I find the easiest and fastest way to prepare them for something like this is to just put them on a baking sheet lined with foil and drizzled with olive oil, season with more olive oil, salt, and pepper, and bake at 375 degrees until no longer pink. Then shred it with two forks, and it’s ready to be added to your pot pie filling.

I placed my filling into 4 of these cute little crocks from Le Creuset, but you could also use one larger casserole dish, like a 2 quart.

The Biscuit Topping

To keep this chicken pot pie simple enough for a quick weeknight dinner, use a can of refrigerated biscuits. It doesn’t matter which brand or kind–get what you like. You can use the bigger ones or the smaller ones, depending on how many biscuits you want with each serving.

I love the homemade biscuit recipe found in the first Magnolia Table cookbook. The recipe makes a lot, so whenever I make them, I put several in the freezer for future use, so that’s what I ended up using to top my pot pies.

I made this batch of biscuits several weeks ago for strawberry shortcake after our trip to the berry patch, and I still had several left in the freezer.

I popped a frozen biscuit on my pot pies about halfway through the baking time, and they were perfect. Whether you use homemade biscuits or biscuits from a tube, this Chicken Pot Pie will be amazing.

Bake until the biscuits are done, and the filling is bubbling.

This is a complete meal in one. The meat, veggies, and carbs are all included. 😄

Of course, you could also serve this with a green salad on the side, which would be wonderful.

Or a glass of wine. Which would also be wonderful. 😜