Trader Joe’s Chicken Pot Pie (Easy 3-Ingredient Recipe)

This easy Trader Joe’s chicken pot pie uses just three main ingredients: broccoli cheddar soup, cooked chicken, and refrigerated biscuits. Inspired by the viral Trader Joe’s shortcut, it brings together a creamy chicken filling and a golden biscuit topping without making pie crust from scratch.

Everything comes together in one baking dish for a simple, comforting dinner with minimal prep.

Ingredients for Trader Joe’s Chicken Pot Pie

You only need three main ingredients to make this Trader Joe’s chicken pot pie:

• Trader Joe’s Unexpected Broccoli Cheddar Soup (2 × 20 oz containers): Creates the creamy filling without making a separate sauce.
• Trader Joe’s Seasoned and Shredded Rotisserie Chicken (16 oz): Fully cooked, shredded chicken makes preparation quick and easy.
• Trader Joe’s Organic Biscuits (16 oz, 8 biscuits): These refrigerated biscuits form the topping. Keep all 8 biscuits whole before arranging them over the filling.
• Unsalted butter (2 tablespoons, optional): Brush over the biscuits before baking for extra color and flavor.

If you enjoy creamy chicken pot pie flavors, try our chicken pot pie pastina with puff pastry croutons for another comforting dinner.

How to Make Trader Joe’s Chicken Pot Pie

Step 1: Preheat the oven. Set your oven to 325°F (163°C). Lightly grease a deep 9-inch pie dish or an 8 × 8-inch baking dish.

Step 2: Mix the filling. Pour both containers of broccoli cheddar soup into the prepared dish. Add the cooked, shredded chicken and stir until evenly distributed.

Step 3: Prepare the biscuits. Open the package and separate the 8 refrigerated biscuits. Keep them whole.

Step 4: Add the biscuit topping. Arrange the 8 whole biscuits over the chicken mixture in a single layer, leaving small gaps between them. Brush with melted butter if using.

Step 5: Bake. Bake at 325°F (163°C) for approximately 35–40 minutes, or until the biscuits are golden brown and fully cooked through and the filling reaches 165°F (74°C). Check the centers and undersides of the biscuits for raw dough. If the tops brown too quickly, loosely cover the dish with foil and continue baking until done.

Step 6: Rest and serve. Remove the pot pie from the oven and let it rest for about 5 minutes before serving.

Tips for the Best Trader Joe’s Chicken Pot Pie

• Check the underside of the biscuits. Golden tops don’t always mean the dough underneath is fully cooked. Check a biscuit near the center before removing the dish from the oven.
• Watch the browning. If the biscuits turn golden before they are cooked through, loosely cover the dish with aluminum foil and continue baking.
• Let it rest before serving. Allow the pot pie to rest for about 5 minutes so the bubbling filling can settle.

For a different take on chicken pot pie, our pot pie lasagna layers creamy chicken filling with flaky puff pastry.

How to Store and Reheat Trader Joe’s Chicken Pot Pie

Refrigerate: Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 3–4 days.

Reheat: Place a portion in an oven-safe dish and cover loosely with foil to prevent the biscuits from browning too much. Reheat in a 350°F oven until the filling reaches 165°F in the center. The biscuits may be softer than when freshly baked.

According to FoodSafety.gov’s safe temperature guidelines, chicken casseroles and reheated leftovers should reach an internal temperature of 165°F (74°C).

Freeze: You can freeze leftovers in freezer-safe containers, although the biscuit topping may become softer after thawing. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Frequently Asked Questions

Trader Joe’s Chicken Pot Pie (Easy 3-Ingredient Recipe)

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• Author: Sophia
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This easy Trader Joe’s chicken pot pie combines broccoli cheddar soup, cooked shredded chicken, and refrigerated biscuits for a creamy, comforting dinner with just three main ingredients.

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Ingredients

Scale 1x2x3x

• 2 (20-ounce) containers Trader Joe’s Unexpected Broccoli Cheddar Soup
• 1 (16-ounce) package Trader Joe’s Seasoned and Shredded Rotisserie Chicken
• 1 (16-ounce) tube Trader Joe’s Organic Biscuits (8 biscuits)
• 2 tablespoons unsalted butter, melted (optional)

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Instructions

1. Preheat the oven. Preheat to 325°F (163°C). Lightly grease a deep 9-inch pie dish or an 8 × 8-inch baking dish.

2. Mix the filling. Pour both containers of broccoli cheddar soup into the prepared dish. Add the cooked, shredded chicken and stir until evenly combined.

3. Prepare the biscuits. Open the package and separate the 8 refrigerated biscuits. Keep them whole.

4. Add the biscuit topping. Arrange the 8 whole biscuits over the filling in a single layer, leaving small gaps between them. Brush the tops with melted butter, if using.

5. Bake. Bake uncovered for approximately 35–40 minutes, until the biscuits are golden brown and fully cooked through and the filling reaches 165°F (74°C). Check the centers and undersides of the biscuits for raw dough. If the tops brown too quickly, loosely cover with foil and continue baking until done.

6. Rest and serve. Remove the pot pie from the oven and let it rest for about 5 minutes before serving.

Notes

1. Biscuit topping: Keep all 8 biscuits whole and arrange them in a single layer over the filling, leaving small gaps between them.
2. Check for doneness: Make sure the biscuits are fully cooked in the centers and underneath. If the tops brown too quickly, loosely cover with foil and continue baking.
3. Storage: Refrigerate leftovers within 2 hours and store for up to 3–4 days. Reheat to an internal temperature of 165°F (74°C).

• Prep Time: 5 minutes
• Resting Time: 5 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American