This Trader Joe’s chicken pot pie recipe turns broccoli cheddar soup, rotisserie chicken, and biscuits into a golden, bubbly dinner. Try it tonight.
The first time I made this Trader Joe’s chicken pot pie recipe, it was 5:40 on a Tuesday, the family was hungry, and I had absolutely no plan. I grabbed soup, chicken, and a tube of biscuits on a whim. What came out of the oven was so good that nobody asked what was in it. They just asked for seconds.
Table of Contents
Why This Trader Joe’s Chicken Pot Pie Recipe Is a Keeper
Let’s be honest about what this is. It’s not a fussy, from-scratch pot pie with a lattice top and a sauce you stir for twenty minutes. It’s a creamy, cheesy, comforting dinner that tastes like you fussed all afternoon, when really you mostly just opened packages.
The secret is the broccoli cheddar soup. It’s already rich and velvety, so it does the job a homemade filling usually would. Add shredded rotisserie chicken and a biscuit topping, and you land somewhere between a classic chicken pot pie and a cozy chicken casserole.
My favorite part is the smell. While it bakes, the butter on the biscuits browns, the cheddar bubbles at the edges, and the whole kitchen goes warm and toasty. That aroma alone is worth turning on the oven for.
How it differs from a classic pot pie
A traditional pot pie wears a pie crust. This one swaps in biscuits, which are fluffier, more forgiving, and far less stressful. If pie crust has ever made you want to throw a rolling pin across the room, you’re in good company.
Because the soup brings the broccoli, you also get a little green in every bite without chopping a single vegetable. On a busy weeknight, I consider that a win.
Trader Joe’s Chicken Pot Pie Recipe
Equipment
- Deep 9-inch pie pan or 8×8-inch glass baking dish
- Baking sheet
- Pastry brush
- Spoon
- Small Microwave-Safe Bowl
Ingredients
For the Creamy Filling
- 2 (20-ounce) containers Trader Joe’s Unexpected Broccoli Cheddar Soup stirred well
- 1 (16-ounce) package Trader Joe’s Seasoned and Shredded Rotisserie Chicken
For the Biscuit Topping
- 1 (16-ounce) tube Trader Joe’s Organic Biscuits 8 biscuits
- 2 tbsp unsalted butter melted, for brushing
For the Pan
- cooking oil spray
Instructions
- Preheat the oven to 375°F. Lightly spray a deep 9-inch pie pan or an 8×8-inch glass baking dish with cooking oil, then set it on a baking sheet to catch any drips.
- Pour both containers of soup into the pan. Add the rotisserie chicken and stir until it’s evenly coated.
- Peel each biscuit in half to make 16 thinner rounds.
- Arrange the biscuit halves over the filling, overlapping them slightly. Brush generously with the melted butter.
- Bake for 20 to 25 minutes, until the biscuits are golden brown and the filling is bubbling at the edges. Let it rest for a few minutes before serving.
Notes
Trader Joe’s Chicken Pot Pie Recipe Ingredients
Everything here comes from one trip through the Trader Joe’s store, plus a little butter and cooking spray from your own kitchen. Here’s the short list, grouped the way you’ll use it.
| Ingredient | Quick note |
|---|---|
| For the creamy filling | |
| 2 (20-ounce) containers Trader Joe’s Unexpected Broccoli Cheddar Soup | The heart of the dish. Give the containers a good stir so the soup pours out evenly creamy. |
| 1 (16-ounce) package Trader Joe’s Seasoned and Shredded Rotisserie Chicken | Already seasoned and shredded, so there’s no pulling apart a hot bird at the counter. |
| For the biscuit topping | |
| 1 (16-ounce) tube Trader Joe’s Organic Biscuits, 8 biscuits | You’ll peel each one in half for thin, crisp layers, or leave them whole for a puffier crust. |
| 2 tbsp unsalted butter, melted, for brushing | This is what gives the top its deep golden color and that buttery shine. |
| For the pan | |
| Cooking oil spray | A light coat on a deep 9-inch pie pan or an 8×8-inch glass baking dish keeps cleanup easy. |
A few notes on the ingredients
The broccoli cheddar soup is what makes this feel like a broccoli casserole and a chicken pot pie had a baby. It’s savory, a little sharp, and surprisingly comforting.
If you can’t find that exact soup, a thick, creamy soup in a similar style can stand in, though the flavor will shift. I’d stay with a soup that’s rich and chunky rather than a thin, brothy one.
How to Make Trader Joe’s Chicken Pot Pie, Step by Step
Heat the oven and ready your pan
Preheat the oven to 375°F. Lightly spray a deep 9-inch pie pan or a standard 8×8-inch glass baking dish with cooking oil.
Here’s a confession: I’ve had soup bubble over the edge and scorch on the oven floor at least twice. Slide a baking sheet under the pan and thank me later.
Stir together the creamy base
Pour both containers of soup into the prepared pan. Then add all of the rotisserie chicken and stir until every shred is coated.
This is my favorite moment. The soup turns a pale, sunny green-gold, and the seasoned chicken sends up a savory smell that makes everyone wander into the kitchen to see what’s going on.
Split the biscuits
Take each biscuit and peel it in half, so you end up with 16 thinner rounds. It’s a little like opening a very soft book.
If one tears, don’t stress. My grandmother always said a patched biscuit tastes just as good as a perfect one, and she was right.
Top with biscuits and brush with butter
Arrange the biscuit halves over the soup and chicken. It’s fine if they overlap a little, since they’ll puff and settle together as they bake.
Brush the tops with the melted butter. Be generous here, because that butter is what turns pale dough into a golden crown.
Bake until golden
Bake for 20 to 25 minutes, until the biscuits are golden brown. You’ll hear the filling bubbling softly at the edges, and the top should look deeply toasty rather than pale.
Let it rest for a few minutes before you scoop. The filling thickens a bit as it sits, and you’ll be glad you waited.
For a puffier crust
If you like a taller, softer, more bread-like topping, leave the biscuits whole. You’ll have 8 portions instead of 16.
Reduce the oven temperature to 325°F and bake for 35 to 40 minutes, until golden brown. The lower heat gives the thicker biscuits time to cook through without burning on top.
Tips, Swaps, and Variations
Easy swaps
Want more vegetables? Stir a handful of peas or diced carrots into the filling before the biscuits go on. Just keep the filling from getting so full that it can’t bubble up through the biscuit layers.
No oven-safe pie pan? The 8×8 glass dish works beautifully. A deeper dish is better than a shallow one, because the soup needs room to bubble without escaping.
Try a pie crust version
If you miss the traditional pie crust, you can lay a store-bought crust over the filling instead of biscuits. Cut a few small slits to let steam out, and bake until the crust is golden.
I haven’t made this exact swap many times, so keep an eye on it and trust your oven over my timing.
Handheld hand pies with puff pastry
Here’s a fun idea for a Joe’s handheld chicken pot pie: use puff pastry. Warm the soup and chicken in a pan until thick, let it cool, then spoon it into puff pastry squares and fold them over.
Bake the hand pies until the pastry is puffed and golden, following the package directions. Because the filling needs to be thick for handhelds, cooking it down first really matters.
If you love individual portions, you might also enjoy these mini cottage pies for another cozy, single-serving dinner.
Turn it into a bigger chicken casserole
Need to feed a crowd? Double the recipe and bake it in a larger deep casserole dish. Expect the baking time to stretch a bit, so watch the biscuits and tent with foil if they brown too fast.
When Things Go Sideways
The biscuits are browning too fast
Tent the pan loosely with foil and keep baking. This is especially common with the puffier whole-biscuit version.
The bottoms of the biscuits look doughy
Give it a few more minutes in the oven. The underside of the biscuit sits right on the hot soup, so it needs time to set. Thin halves bake more evenly than whole biscuits.
The filling looks runny
Don’t panic. The soup thickens as it rests, so let the pan sit for a few minutes before serving.
It bubbled over
That’s why I use a baking sheet underneath. Next time, use a deeper pan, and don’t overfill it with extra add-ins.
Storing and Reheating Your Pot Pie
| Where | How to store it | How long it keeps |
|---|---|---|
| Countertop | Don’t leave it out. Refrigerate within 2 hours of cooking. | Up to 2 hours |
| Refrigerator | Cool it quickly, then cover tightly or move to an airtight container. | 3 to 4 days |
| Freezer | Wrap portions well or use freezer-safe containers. | 3 to 4 months for best quality |
Reheating advice
For the crispiest biscuits, reheat in the oven at about 350°F, loosely covered with foil, until the filling is hot all the way through. The microwave is faster for single portions, though the topping will be softer.
Whichever method you choose, the USDA recommends reheating leftovers to 165°F, measured with a food thermometer. You can read their full guidance in the USDA leftovers and food safety guide.
No-waste ideas for leftovers
Spoon leftover filling over a baked potato for a broccoli cheddar chicken potato that tastes like a whole new dinner. It also works over toast or stirred into cooked pasta.
Crumble any leftover biscuit topping over a bowl of soup, like a cozy cracker. And if you still have rotisserie chicken left over, it’s great in these chicken halloumi gyros for a lighter next-day meal.
Frequently Asked Questions
Can I use a different soup in this Trader Joe’s chicken pot pie recipe?
Yes, but the flavor will change. A thick, creamy soup works best, so avoid anything thin or brothy that won’t hold up under the biscuits.
Can I make it ahead of time?
You can stir the soup and chicken together and refrigerate it, covered. Add the biscuits and butter just before baking so they stay light, and expect the bake to take a little longer if the filling is cold.
What size pan should I use?
A deep 9-inch pie pan or a standard 8×8-inch glass baking dish works well. A shallow pan makes the soup more likely to bubble over.
Can I make handheld hand pies instead?
Yes, with a little extra work. Cook the soup and chicken down until thick, cool it, then fill puff pastry and bake until golden.
Can I freeze the leftovers?
Yes. Wrap portions well and freeze for 3 to 4 months for best quality. The biscuit topping will be softer after freezing, so reheat in the oven if you can.
Final Thoughts
That’s the whole story: a few Trader Joe’s finds, one pan, and a golden, bubbling dinner that tastes like it took far more effort than it did. It’s the kind of meal that earns a spot in your regular rotation.
If you want another comforting chicken dinner to pair with it, try this Ya Ya chicken recipe next. Both are made for evenings when you want something warm and easy.
If you make this Trader Joe’s chicken pot pie recipe, I’d love to hear how it went. Leave a comment or a star rating below, and pin it on Pinterest so you can find it the next time a hungry Tuesday sneaks up on you.
