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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/biscuit-chicken-pot-pie-recipe/