IIFYM Recipe- Biscuit Chicken Pot Pie

IIFYM Recipe- Biscuit Chicken Pot Pie

Total Time- ~20 minutes

This Biscuit Chicken Pot Pie recipe is my current favorite at the moment. Its a classic comfort food but with an easy semi-homemade twist to it. Meal prepping truly doesn’t get any easier than this..


  • 1 can of Pilsbury Grands Biscuit (8 biscuits)
  • 1 TBSP Butter
  • 1 package of frozen veggie mixture (carrots, peas, corn, green beans)
  • roughly 2 chicken breasts cooked and shredded
  • 2 cups chicken broth
  • 1 reduced fat can of Cream of Chicken Soup
  • salt and pepper to taste


  1. *Prepare the chicken breasts ahead of time in crock pot. For recipe click here.
  2.  After chicken has been prepared, preheat oven to 400 degrees
  3. In a large sauce pan, heat the butter on medium heat. Add in the frozen veggies and cook until they are tender. Season with salt and pepper
  4.  Whisk in the chicken broth and Cream of Chicken soup. Let simmer.
  5. Turn off the heat and add in the shredded chicken stirring until well combined.
  6. On a baking sheet, bake the biscuits for half of the time that is listed on the can.
  7. Pour the filling into a 13×9 baking dish. Top the filling with the 8 biscuits that have been cooked halfway. Be sure to flip them over to ensure even baking and bake the entire dish for an additional 10 minutes.

Macro Breakdown

Total servings– 8

Calories per serving- 327

Protein- 26.9

Fat- 11.3

Carbs- 34.4

Fiber- 2 grams


Recipe Credit- www.nobiggie.net