Biscuit Chicken Pot Pie Recipe

Introduction

This biscuit chicken pot pie combines tender chicken, savory vegetables, and a creamy filling topped with flaky, cheesy biscuits. It’s a comforting dish that’s perfect for family dinners and sure to become a favorite on chilly evenings.

Ingredients

• 3 cups cooked chicken, diced (rotisserie chicken works well)
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder (for filling and biscuit topping)
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder (for a Red Lobster touch on biscuits)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Stir until well mixed and set aside.
2. Step 2: For the biscuit topping, whisk together the all-purpose flour, baking powder, salt, and 1 tablespoon garlic powder in a separate bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Step 3: Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined and a soft dough forms. Do not overmix.
4. Step 4: Pour the chicken and vegetable filling into a greased 9×13-inch baking dish. Drop spoonfuls of the biscuit dough evenly over the top, covering as much surface as possible but leaving some gaps for steam to escape.
5. Step 5: Bake in the preheated oven for 20–25 minutes, or until the biscuits are golden brown and cooked through. Let it rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, sauté onions and garlic before adding them to the filling.
• Use leftover turkey instead of chicken for a Thanksgiving-themed twist.
• Add a splash of hot sauce or smoked paprika to the filling for a subtle kick.
• Serve with a simple green salad for a complete meal.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15 minutes. Alternatively, microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free milk and cheese substitute. Make sure the cream of chicken soup is also dairy-free or use a homemade version.

Can I prepare this dish ahead of time?

Absolutely! Assemble the filling and biscuit dough separately, then bake when ready. You can also fully assemble the dish, cover it, and refrigerate for up to 24 hours before baking.

Biscuit Chicken Pot Pie Recipe

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★★★★★

4.8 from 109 reviews

This Biscuit Chicken Pot Pie is a comforting and delicious twist on the classic pot pie using flaky biscuits as the crust. It features tender cooked chicken, a medley of mixed vegetables, and a creamy chicken soup base, all topped with savory garlic powder biscuits sprinkled with cheddar cheese. Perfect for an easy weeknight dinner with flavors reminiscent of Red Lobster’s beloved biscuits.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced (rotisserie chicken recommended)
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup chicken broth

Biscuit Topping

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder

Instructions

1. Prepare the filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Stir until well mixed.
2. Make the biscuit dough: In a separate large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Gradually add the milk and stir just until a soft dough forms.
3. Assemble the pot pie: Preheat your oven to 400°F (200°C). Pour the chicken and vegetable filling into a greased 9-inch pie dish or casserole dish. Drop spoonfuls of the biscuit dough evenly over the filling, covering as much surface as possible.
4. Bake: Place the assembled pot pie into the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges.
5. Serve: Remove from the oven and let rest for 5 minutes before serving to allow the filling to set slightly for easier serving.

Notes

• You can substitute any cooked chicken or leftover rotisserie chicken for convenience.
• Feel free to use your favorite frozen mixed vegetables or fresh vegetables chopped small.
• If you prefer a thicker filling, reduce chicken broth slightly or add a teaspoon of flour or cornstarch to the filling mixture.
• For a dairy-free option, use a dairy-free butter substitute and plant-based milk.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit crispness.

Keywords: chicken pot pie, biscuit topping, comfort food, easy dinner, chicken casserole, Red Lobster biscuits, creamy chicken pot pie