Chicken Pot Pie with Biscuits Recipe

Introduction

Chicken pot pie with biscuits is a comforting and easy-to-make meal that combines tender chicken, creamy vegetables, and flaky biscuits. This recipe brings a delicious twist to classic pot pie by topping it with golden, buttery biscuits instead of traditional crust. Perfect for busy weeknights or cozy dinners.

Ingredients

• 2 cups cooked chicken or rotisserie chicken (cubed or shredded)
• 3 cans cream of chicken soup (10 oz each)
• 1 cup sour cream
• 1 cup cheddar cheese
• 1 teaspoon minced garlic
• 1/4 cup milk
• 2 1/2 cups frozen vegetables (peas and carrots, corn, or any other favorite)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons butter (melted)
• 12 ounces refrigerated biscuit dough

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, cheddar cheese, minced garlic, milk, frozen vegetables, salt, black pepper, garlic powder, and onion powder. Stir until well mixed.
2. Step 2: Transfer the chicken and vegetable mixture into a greased 9×13-inch baking dish. Spread it evenly. Arrange the refrigerated biscuit dough on top of the mixture, spacing them slightly apart.
3. Step 3: Brush the melted butter over the biscuits to help them brown nicely. Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
4. Step 4: Remove the pot pie from the oven and let it cool for a few minutes before serving. Enjoy warm for the best flavor and texture.

Tips & Variations

• Use leftover chicken or rotisserie chicken for a quick and easy meal prep.
• Swap frozen mixed vegetables with fresh vegetables like green beans or mushrooms for added flavor.
• Add a teaspoon of fresh herbs such as thyme or rosemary to the filling for an aromatic boost.
• For a lighter version, use low-fat sour cream and reduced-fat cheddar cheese.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of refrigerated biscuits?

Yes, homemade biscuit dough works great and can add a more personalized flavor and texture. Just prepare and shape your biscuits as usual before placing them on the filling.

Can I freeze chicken pot pie with biscuits?

It’s best to freeze the filling and biscuits separately. Freeze the filling in an airtight container and biscuit dough in a freezer bag. Assemble and bake fresh when ready to serve for the best results.

Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.5 from 662 reviews

This comforting Chicken Pot Pie with Biscuits is a delicious twist on the classic dish, combining tender cooked chicken, creamy sauce, and a medley of vegetables topped with flaky, buttery refrigerated biscuits. It’s easy to prepare and perfect for a hearty family dinner.

• 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

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Filling

• 2 cups cooked chicken or rotisserie chicken (cubed or shredded)
• 3 cans cream of chicken soup (10 oz each)
• 1 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 teaspoon minced garlic
• 1/4 cup milk
• 2 1/2 cups frozen vegetables (peas and carrots, corn, or any other favorite)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons butter, melted

Topping

• 12 ounces refrigerated biscuit dough (such as Pillsbury biscuits)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the pot pie.
2. Prepare Filling: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, cheddar cheese, minced garlic, milk, frozen vegetables, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are fully incorporated to create a creamy chicken filling.
3. Assemble Pot Pie: Transfer the chicken and vegetable mixture into a greased 9×13 inch baking dish, spreading it out evenly to form the base of the pot pie.
4. Add Biscuit Topping: Open the refrigerated biscuit dough and arrange the biscuits evenly on top of the chicken mixture, slightly pressing each biscuit into the filling to secure them.
5. Brush Butter: Brush the melted butter over the tops of the biscuits to help them brown beautifully in the oven.
6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.
7. Cool and Serve: Remove the pot pie from the oven and let it cool for about 5 minutes before serving to allow the filling to set slightly.

Notes

• You can use any combination of frozen vegetables such as peas, carrots, corn, or green beans based on your preference.
• If you prefer a thicker filling, reduce the amount of milk slightly or add a tablespoon of flour to the filling mixture.
• Leftover cooked chicken works perfectly and helps reduce preparation time.
• For a richer flavor, use sharp cheddar cheese and real butter for brushing.
• The refrigerated biscuit dough topping can be swapped with homemade biscuit dough if preferred.
• Keep an eye on the biscuits towards the end of baking to prevent over-browning.

Keywords: chicken pot pie, biscuit topping, creamy chicken bake, comfort food, easy dinner