Viral Trader Joe’s Chicken Pot Pie

This Trader Joe’s chicken pot pie turns three store-bought shortcuts into an easy dinner with about 5 minutes of prep. The broccoli cheddar soup creates the creamy filling, shredded rotisserie chicken makes it hearty, and refrigerated biscuits bake on top until golden. It’s a fast, low-effort chicken pot pie that’s perfect when you want something homemade-tasting without making the filling or crust from scratch.

Why You'll Love This Viral Chicken Pot Pie

I love chicken pot pie this time of year, and my chicken pot pie with cream of chicken soup is one I come back to a lot. But sometimes I want the same kind of dinner without doing much prep at all.

I kept seeing this 3-ingredient Trader Joe’s chicken pot pie all over TikTok and Instagram Reels, and the idea was too good not to try. Using a ready-made soup, shredded chicken, and refrigerated biscuits cuts out almost all of the work, so I made my own version and was honestly surprised by how good it turned out.

The broccoli cheddar soup gives you a creamy filling with vegetables already built in, the rotisserie chicken makes it filling, and the biscuits bake up golden on top without having to make a crust from scratch. It’s the dinner I want on a cold weeknight when I’m craving chicken pot pie but don’t want to spend much time in the kitchen.

Trader Joe's Chicken Pot Pie Ingredients

• 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
• 2 tbsps. unsalted butter, melted, for brushing

Ingredient Notes

• Unexpected Broccoli Cheddar Soup: This is what makes the shortcut work. It gives you the creamy base, broccoli, cheddar flavor, and seasoning all in one ingredient. If it’s unavailable, another thick broccoli cheddar soup can work, but the flavor will be a little different.
• Shredded rotisserie chicken: Trader Joe’s pre-shredded rotisserie chicken saves the most prep time, but any cooked shredded chicken will work. Leftover roasted chicken or a store-bought rotisserie chicken are easy substitutes. Trader Joe's also has packaged pre-cooked shredded chicken that works great.
• Refrigerated biscuits: I use Trader Joe’s refrigerated biscuits because they give you the quickest pot pie topping. Splitting each biscuit in half creates more coverage across the casserole and helps the dough bake through more evenly.
• Butter: Brushing the biscuit tops with melted butter helps them brown and gives the finished crust more flavor. It’s optional, but I wouldn’t skip it if you want that golden top.
• Pan size: A deep 9-inch pie dish or an 8x8-inch baking dish works best. You want enough depth for the creamy filling without spreading it so thin that the biscuits sit too far apart.

How to Make Trader Joe’s Chicken Pot Pie

Step 1: Make the Filling

Preheat the oven to 375°F and lightly grease a deep 9-inch pie dish or 8x8-inch baking dish. Pour in both containers of Trader Joe’s Unexpected Broccoli Cheddar Soup, then stir in the shredded rotisserie chicken until evenly combined.

Step 2: Prep the Biscuits

Separate the refrigerated biscuits and split each one in half horizontally so you have 16 thinner biscuit pieces.

Step 3: Top the Pot Pie

Arrange the biscuit pieces over the chicken filling, slightly overlapping them as needed so most of the surface is covered. Brush the tops lightly with melted butter.

Step 4: Bake

Bake uncovered for 20–25 minutes, or until the filling is hot and bubbling and the biscuits are golden brown and baked through in the center.

Step 5: Rest and Serve

Let the chicken pot pie sit for about 5 minutes before serving. This gives the filling a chance to settle and makes it easier to scoop.

For a thicker biscuit topping: Leave the biscuits whole instead of splitting them. Bake at 325°F for 35–40 minutes, or until the biscuit centers are fully cooked and the tops are golden.

My Tips for the Best Trader Joe’s Chicken Pot Pie

• Split the biscuits evenly. Try to keep each half about the same thickness so they finish baking at the same time. Thick spots are more likely to stay doughy underneath.
• Leave a few small gaps between the biscuits. You want good coverage, but don’t seal the entire surface with dough. A little space lets steam escape and helps the biscuit edges bake instead of staying soft.
• Check the biscuits in the center. The filling can be bubbling before the dough is fully cooked. Lift or separate one of the middle biscuits slightly and make sure there’s no raw dough underneath before taking the dish out.
• Tent the top if it browns too fast. If the biscuits are getting dark while the centers still need time, loosely cover the dish with foil and keep baking.
• Don’t add extra salt before tasting it. The soup, rotisserie chicken, and biscuits are already seasoned, so this recipe usually doesn’t need much added seasoning.
• Use the deeper baking dish if you have one. The filling bubbles quite a bit as it gets hot. A deeper pie dish gives you more room and makes spills in the oven less likely.
• Let it rest before scooping. 5-10 minutes out of the oven gives the hot filling time to thicken slightly, so it stays with the chicken instead of immediately running across the plate.

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

• In the fridge: Let the chicken pot pie cool, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
• In the freezer: You can freeze the cooked pot pie for up to 2 months, but the biscuit topping will be softer after thawing. Let it cool completely, wrap it tightly, and thaw overnight in the refrigerator before reheating.
• To reheat: For the best biscuit texture, reheat the pot pie in a 350°F oven until hot throughout. Cover loosely with foil at first, then uncover for the last few minutes so the biscuit topping can crisp back up.
• In the microwave: Microwave individual portions in 30–60 second intervals until heated through. This is the fastest option, but the biscuits will be softer than they are when reheated in the oven.
• For the best leftovers: If you know you’ll have extra, try to keep the biscuit topping sitting on top of the filling rather than submerged in it. That helps the biscuits stay less soggy in the fridge.

Trader Joe's Chicken Pot Pie FAQs

What is the viral Trader Joe’s chicken pot pie?

The viral Trader Joe’s chicken pot pie is a shortcut pot pie made with Trader Joe’s Unexpected Broccoli Cheddar Soup, shredded rotisserie chicken, and refrigerated biscuits. Everything gets baked in one dish, so you get a creamy chicken filling and biscuit topping with only a few minutes of prep.

Why are the biscuits doughy underneath?

The filling can become hot and bubbly before the thickest part of the biscuits finishes baking. Splitting the biscuits in half helps them cook more evenly. If the tops are already golden but the centers still look doughy, loosely cover the dish with foil and continue baking until the biscuit centers are fully cooked. Checking the underside of a center biscuit is a good doneness test.

Can I leave the biscuits whole?

Yes. Whole biscuits give you a thicker, puffier topping, but they need more time to bake through. For this recipe, bake the whole biscuits at 325°F for about 35–40 minutes, checking the center biscuits before removing the pot pie from the oven.

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

Yes, but I’d prepare the filling ahead and wait to add the biscuits. Mix the broccoli cheddar soup and chicken, cover, and refrigerate for up to a day. When you’re ready to bake, warm the filling first, transfer it to the baking dish, then add the fresh biscuit dough and bake. Starting with warm filling helps the bottoms of the biscuits cook through properly.

Can I use puff pastry instead of biscuits?

Yes. Puff pastry will give the pot pie a flakier, more traditional crust instead of a soft biscuit topping. Lay thawed puff pastry over the filling, trim it to fit the dish, cut a few vents in the top, and bake according to the pastry package directions until deeply golden and cooked through.

What can I use instead of Trader Joe’s Unexpected Broccoli Cheddar Soup?

Another thick broccoli cheddar soup is the closest substitute. You could also use cream of chicken soup, although the pot pie will have a more traditional chicken-pot-pie flavor and won’t have the same broccoli cheddar element.

Can I add more vegetables?

Absolutely. Frozen peas, carrots, corn, or a mixed vegetable blend are easy additions. Stir them into the soup and chicken before adding the biscuits. If using frozen vegetables, you can add them straight from the freezer, but avoid adding so much that the filling becomes cold and watery.

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

Yes. Any cooked shredded chicken will work. Remove the skin and shred enough meat to replace the Trader Joe’s package, then assemble the pot pie the same way. Rotisserie chicken is one of the easiest shortcuts for biscuit-topped pot pie recipes.

What size baking dish should I use?

A deep 9-inch pie dish or standard 8x8-inch baking dish works well. Avoid using a much larger pan because the filling will spread too thin and the biscuits won’t sit on top of it as nicely.

Trader Joe's Recipes to Try Next

• Trader Joe's Lobster Bisque Soup
• Trader Joe's Chili Crisp Dumpling Bake
• Trader Joe's Focaccia Sandwich