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This Trader Joe’s 4 Ingredient Chicken Pot Pie is the kind of easy dinner I love making when I want something warm and comforting without starting from scratch. Seasoned shredded chicken and Unexpected Broccoli Cheddar Soup make a creamy filling, while shredded cheese and canned biscuits turn it into a hearty, golden-topped meal.

It’s a fun twist on chicken pot pie: the filling has broccoli and cheddar, and the biscuits bake right on top. Everything starts in an oven-safe skillet, so there’s very little cleanup, too.

Ingredients

• Seasoned and Shredded Rotisserie Chicken: One 16-ounce package. This is the Trader Joe’s chicken I used, and I liked it even more than another precooked chicken option I’ve bought there.
• Unexpected Broccoli Cheddar Soup: Two containers make the creamy filling.
• Organic Biscuits: One can goes on top of the filling.
• Shredded cheese: Cheddar or Colby Jack both work. Add as much as you like to the filling and over the top—measure with your heart!

How to Make Trader Joe’s Chicken Pot Pie

• Preheat the oven to 350°F. Choose a skillet that is safe to use on both the stovetop and in the oven.
• Heat the chicken. Add the shredded chicken to the skillet and warm it over medium heat. Season with salt & pepper.

• Add the soup. Pour in both containers of Unexpected Broccoli Cheddar Soup. Stir and heat until the filling is hot throughout.

• Add the cheese. Stir some shredded cheese into the hot filling, then sprinkle more over the top.

• Top with biscuits. Open the can and arrange the biscuits over the filling.

• Bake. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the biscuits are golden and fully cooked. Carefully lift one biscuit to check the bottom; it should no longer look wet or doughy. If the tops brown before the bottoms finish cooking, loosely cover the skillet with foil and continue baking.

Let the pot pie stand for a few minutes before serving. The skillet and filling will be very hot.

My Tips for Fully Cooked Biscuits

Make sure the filling is hot before adding the biscuits. When canned biscuits sit on a wet filling, their bottoms can take longer to bake than their tops. Starting with a hot filling helps the dough touching the filling cook through.

If you put the biscuits over a cold filling, expect to add baking time. Check the underside of a biscuit before taking the pot pie out of the oven, even if the tops look beautifully browned. You can loosely cover the pan with foil if the tops are getting too dark.

Can I Use a Different Trader Joe’s Chicken?

Absolutely. Trader Joe’s carries other precooked chicken options, including sliced rotisserie seasoned chicken breast. I’ve also used another precooked chicken from Trader Joe’s in my chicken tortilla soup. For this pot pie, the 16-ounce package of Seasoned and Shredded Rotisserie Chicken was my favorite.

If the chicken you buy comes in larger slices or pieces, cut it into bite-sized pieces before adding it to the skillet. That way, it’s easy to scoop up with the creamy filling.

Can I Make It in a Baking Dish?

Yes. Heat the chicken and soup on the stovetop first, then transfer the hot filling to a baking dish. Stir in the cheese, add more on top, and arrange the biscuits over the filling. Bake at 350°F and check the bottoms of the biscuits before serving. The exact baking time may vary with the size and depth of your dish.

Storage and Reheating

Store cooled leftovers in a covered container in the refrigerator. Reheat until the chicken filling is hot throughout. The biscuits will soften as they sit on the creamy filling, so the topping is best right after baking.

Quick Recap

For this easy Trader Joe’s chicken pot pie, heat the precooked chicken and broccoli cheddar soup until hot, add shredded cheese, top with canned biscuits, and bake until the biscuits are cooked all the way through. The most helpful step is checking their bottoms before serving.

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