Chicken Pot Pie with Biscuits Recipe

Introduction

Chicken Pot Pie with Biscuits is a cozy, comforting dish perfect for any night of the week. This recipe combines tender chicken and creamy vegetables topped with flaky, golden biscuits for a deliciously simple meal.

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 biscuits

Instructions

1. Step 1: Preheat your oven to 375°F (190°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 mixture into a greased 9×13-inch baking dish. Arrange the refrigerated biscuits evenly on top of the mixture. Brush the melted butter over the biscuits to help them brown nicely.
3. Step 3: Bake uncovered for 25-30 minutes, or until the biscuits are golden brown and cooked through. Let the pot pie rest for a few minutes before serving.

Tips & Variations

• Use leftover cooked chicken or rotisserie chicken for a quick prep.
• Swap cheddar cheese for mozzarella or pepper jack for a different flavor.
• Add mushrooms or celery to the vegetable mix for extra texture.
• To make it gluten-free, use gluten-free biscuits or make your own biscuit topping with gluten-free flour.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm in the oven at 350°F (175°C) until heated through, about 15 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. If using fresh, cook them slightly before mixing to ensure they are tender after baking.

How many biscuits should I use for the topping?

This recipe calls for 12 ounces of refrigerated biscuits, which is typically one standard can. Arrange them evenly for full coverage and the best texture.

Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.8 from 123 reviews

This Chicken Pot Pie with Biscuits is a comforting, creamy, and cheesy dish featuring tender cooked chicken mixed with vegetables in a savory sauce, topped with buttery refrigerated biscuits for a golden finish. Perfect for a hearty family meal that combines convenience and classic flavors in one delicious casserole.

• Author: Zane
• 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

Topping

• 2 tablespoons butter, melted
• 12 ounces refrigerated biscuits

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the pot pie evenly.
2. Prepare Filling: In a large mixing bowl, combine 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 to create a creamy and flavorful filling.
3. Assemble Pot Pie: Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it out evenly to form the base of your pot pie.
4. Add Biscuit Topping: Place the refrigerated biscuits on top of the filling in a single layer. You can slightly separate them to allow expansion during baking.
5. Brush with Butter: Brush the melted butter over the biscuit tops to help them achieve a golden brown and slightly crispy texture.
6. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly along the edges.
7. Cool and Serve: Remove from the oven and let the pot pie cool for about 5 minutes before serving to allow the filling to set and avoid burns.

Notes

• You can substitute cooked chicken with leftover rotisserie chicken for ease and added flavor.
• Feel free to use any frozen vegetables you prefer, such as green beans or mixed vegetables.
• To make it spicier, add a pinch of cayenne pepper or smoked paprika to the filling.
• For a crispier biscuit topping, brush with an egg wash (beaten egg) instead of butter.
• This dish can be refrigerated for up to 3 days and reheated in the oven for best results.
• Use low-fat sour cream and reduced-fat cheddar cheese for a lighter version.

Keywords: chicken pot pie, biscuit topping, creamy chicken casserole, easy chicken pot pie, comfort food, one dish meal