Chicken Pot Pie with Biscuits Recipe

Introduction

This Chicken Pot Pie with Biscuits is a comforting, hearty dish perfect for any night of the week. With tender chicken in a creamy vegetable sauce topped with flaky biscuit pieces, it’s a simple twist on a classic favorite that your whole family will love.

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 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 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray.
2. Step 2: In the prepared baking dish, combine cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Mix everything well and spread it evenly in the dish.
3. Step 3: Open the biscuit tube and separate each biscuit into halves, then halves again, and finally into thirds, creating smaller pieces. Gently press each biscuit piece onto the pot pie mixture, spacing them slightly so some filling remains visible. Note that not all biscuit pieces will fit—set aside the 3-4 leftover pieces for baking separately or discard.
4. Step 4: Brush the melted butter evenly over each biscuit piece to help them brown beautifully.
5. Step 5: Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 20 to 25 minutes uncovered, until the biscuits are cooked through and golden brown on top.
6. Step 6: Allow the pot pie to rest for 5 minutes before serving to let it set. Enjoy your delicious, comforting meal!

Tips & Variations

• Use any combination of frozen vegetables you like or have on hand for a personalized flavor.
• For extra richness, sprinkle some extra cheddar cheese on top before adding biscuit pieces.
• If you prefer a crispier biscuit topping, broil the dish for 1-2 minutes after baking, watching carefully to avoid burning.

Storage

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or reheat the whole dish covered with foil at 350 degrees for about 15–20 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, but cook fresh vegetables lightly before mixing them into the filling to ensure they are tender by the time the pie finishes baking.

Can I make this recipe gluten-free?

This recipe uses refrigerated biscuits which typically contain gluten. For a gluten-free option, substitute with a gluten-free biscuit dough or another gluten-free topping of your choice.

Chicken Pot Pie with Biscuits Recipe

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4.9 from 118 reviews

This Chicken Pot Pie with Biscuits recipe combines tender cooked chicken, creamy soup, and a medley of frozen vegetables topped with buttery biscuit pieces baked to golden perfection. It’s an easy, comforting casserole that requires minimal preparation and results in a hearty meal perfect for family dinners.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Pot Pie 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
• 1 teaspoon minced garlic
• 1/4 cup milk
• 2 1/2 cups frozen vegetables (peas and carrots, corn, or any favorite mix)
• 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 the oven: Set your oven to 350°F (177°C) and lightly spray a 9 x 13-inch baking dish with non-stick cooking spray to prevent sticking.
2. Prepare the filling: In the baking dish, combine the cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, black pepper, onion powder, and garlic powder. Mix all ingredients thoroughly and spread evenly in the dish.
3. Prepare the biscuit topping: Remove biscuits from the tube. Split each biscuit into halves, then cut each half into halves again, and further divide each piece into three smaller pieces. Arrange these biscuit pieces spaced slightly apart over the chicken mixture, allowing some filling to show through. Note: not all biscuit pieces will fit; about 3-4 pieces will remain, which can be baked separately or discarded.
4. Brush with butter: Using a brush, coat each biscuit piece with the melted butter to help achieve a golden crust during baking.
5. Bake covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow steaming and melting of flavors.
6. Finish baking uncovered: Remove the foil and continue baking for another 20 to 25 minutes or until the biscuit topping is fully cooked through and golden brown on top.
7. Rest and serve: Let the pot pie sit for 5 minutes out of the oven before serving to allow it to set. Enjoy your comforting chicken pot pie with biscuits!

Notes

• Use rotisserie chicken for a quick shortcut to tender cooked chicken.
• Feel free to substitute frozen vegetables based on your preference or what you have on hand.
• If biscuits remain, bake them separately as a delicious snack or side.
• To make it a bit lighter, use low-fat sour cream and reduced-fat cheddar cheese.
• Ensure biscuits are spread with some space between them to allow even baking and crispiness.

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