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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/chicken-pot-pie-with-biscuits-recipe/