Why are my biscuits still doughy underneath?

The moist filling can keep the bottoms of whole biscuits soft even after the tops turn golden. Check a biscuit near the center to make sure the dough is fully cooked. If the biscuit tops brown too quickly, loosely cover the dish with foil and continue baking until the centers and undersides are done.

Can I use regular rotisserie chicken instead of Trader Joe’s shredded chicken?

Yes. Use 16 ounces of fully cooked, shredded rotisserie chicken in place of the packaged Trader Joe’s chicken. Keep the other ingredients and quantities the same.

Can I prepare Trader Joe’s chicken pot pie ahead of time?

You can mix the soup and cooked chicken up to one day ahead and keep the filling covered in the refrigerator. Add the refrigerated biscuits just before baking. Because the filling starts cold, it may need additional baking time; check that the filling reaches 165°F and the biscuits are fully cooked.

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

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.

Ingredients

Scale

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

Preheat the oven. Preheat to 325°F (163°C). Lightly grease a deep 9-inch pie dish or an 8 × 8-inch baking dish.
Mix the filling. Pour both containers of broccoli cheddar soup into the prepared dish. Add the cooked, shredded chicken and stir until evenly combined.
Prepare the biscuits. Open the package and separate the 8 refrigerated biscuits. Keep them whole.
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.
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.
Rest and serve. Remove the pot pie from the oven and let it rest for about 5 minutes before serving.

Notes

Biscuit topping: Keep all 8 biscuits whole and arrange them in a single layer over the filling, leaving small gaps between them.
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.
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