Chicken Pot Pie with Biscuits Recipe

Introduction

This Chicken Pot Pie with Biscuits is a comforting and easy-to-make dish perfect for busy weeknights. Creamy chicken and vegetables are topped with buttery baked biscuits for a delicious twist on the classic pie.

Ingredients

• 3 cups cooked shredded chicken
• 2 (10.5 oz) cans cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter, melted

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and spray a 13×9-inch baking dish with nonstick spray.
2. Step 2: In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, shredded cheddar, shredded mozzarella, and black pepper. Mix well until evenly combined.
3. Step 3: Pour the chicken mixture into the prepared baking dish.
4. Step 4: Open the biscuit cans and cut each biscuit into quarters. Place the biscuit pieces into a large bowl.
5. Step 5: Drizzle the melted butter over the biscuit pieces and toss gently to coat.
6. Step 6: Arrange the biscuit pieces evenly over the chicken mixture in the baking dish.
7. Step 7: Bake uncovered for 20 to 25 minutes, or until the biscuits are golden and the filling is bubbly.
8. Step 8: Let the pot pie cool for a few minutes before serving to avoid burns.
9. Step 9: Serve warm and enjoy your comforting Chicken Pot Pie with Biscuits!

Tips & Variations

• Use different frozen vegetables based on your preference, such as peas, carrots, or corn, for added color and texture.
• For a more herbaceous flavor, add 1 teaspoon of dried thyme or rosemary to the chicken mixture.
• Swap the canned biscuits for homemade biscuit dough if you prefer a fresher topping.
• To make it spicier, add a pinch of cayenne pepper or red pepper flakes to the filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, or reheat the whole dish covered with foil in a 350°F (175°C) oven for about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Cook them briefly until tender before mixing to maintain the right texture in the pot pie.

Can I prepare this dish ahead of time?

Absolutely. Assemble the dish up to the biscuit topping, cover, and refrigerate for up to 24 hours before baking. Add the biscuits and bake just before serving.

Chicken Pot Pie with Biscuits Recipe

Print Recipe

★★★★★

5 from 59 reviews

This comforting Chicken Pot Pie with Biscuits combines tender shredded chicken, creamy vegetables, and melted cheese, all topped with golden, buttery biscuit pieces. Baked to perfection, it’s a hearty and delicious dish perfect for family dinners or cozy nights in.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked shredded chicken
• 2 (10.5 oz) cans cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese

Biscuit Topping

• 16 canned biscuits
• 2 tbsp butter, melted

Instructions

1. Preheat the Oven: Preheat your oven to 375°F to ensure it reaches the optimum temperature for baking the pot pie and biscuits.
2. Prepare Baking Dish: Spray a 13×9-inch baking dish with nonstick spray to prevent the filling from sticking during baking.
3. Mix Filling Ingredients: In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, cheddar cheese, and mozzarella cheese. Stir everything together until well mixed.
4. Transfer Filling to Dish: Pour the combined chicken mixture evenly into the prepared baking dish to create the pot pie base.
5. Prepare Biscuit Topping: Cut each canned biscuit into quarters and place all pieces into a large bowl. Drizzle the melted butter over the biscuit pieces and toss gently to coat them evenly.
6. Pre-bake Biscuits: Spread the buttered biscuit pieces on a lightly greased baking sheet and bake in the preheated oven for about 5-7 minutes until they start to turn golden and slightly firm.
7. Add Biscuit Topping: Remove the biscuit pieces from the oven and distribute them evenly over the top of the chicken filling in the baking dish.
8. Bake the Pot Pie: Return the assembled dish to the oven and bake uncovered for 20 to 25 minutes, until the biscuit topping is golden brown and the filling is bubbling hot.
9. Cool and Serve: Allow the dish to cool for a few minutes until it is safe to handle and eat. Then serve and enjoy your delicious chicken pot pie with biscuit topping!

Notes

• Use low-sodium cream of chicken soup for a healthier sodium option.
• Frozen mixed vegetables can be substituted with fresh vegetables if desired.
• Ensure the chicken is cooked and shredded before starting the recipe.
• For a crispier biscuit topping, you can broil for 1-2 minutes at the end, watching carefully to avoid burning.
• Store leftovers sealed in the refrigerator for up to 3 days. Reheat before serving.

Keywords: Chicken pot pie, biscuit topping, comfort food, easy dinner, creamy chicken casserole, baked chicken pot pie