Chicken Pot Pie with Biscuits Recipe

Introduction

Chicken Pot Pie with Biscuits is a comforting and easy-to-make dish that combines tender chicken, creamy vegetables, and cheesy biscuits for a delightful meal. Perfect for busy weeknights, this recipe delivers all the flavors of a classic pot pie without the fuss of making crust from scratch.

Ingredients

• 3 cups cooked shredded chicken
• 2 (10.5 oz) cans cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter, melted

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and spray a 13×9-inch baking dish with nonstick spray.
2. Step 2: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both shredded cheeses. Mix until everything is well incorporated.
3. Step 3: Pour the chicken mixture into the prepared baking dish and spread it out evenly.
4. Step 4: Take the canned biscuits and cut each one into quarters. Place the biscuit pieces in a separate large bowl.
5. Step 5: Drizzle the melted butter over the biscuit pieces and toss gently to coat.
6. Step 6: Bake the buttered biscuit pieces on a lightly greased baking sheet for 5 to 7 minutes until they start to turn golden.
7. Step 7: Remove the biscuits from the oven and arrange them evenly over the chicken mixture in the baking dish.
8. Step 8: Return the baking dish to the oven and bake uncovered for an additional 20 to 25 minutes, until the biscuits are golden brown and the filling is bubbly.
9. Step 9: Let the pot pie cool for a few minutes until safe to eat, then serve and enjoy your comforting meal.

Tips & Variations

• Try adding fresh herbs like thyme or rosemary to the filling for extra flavor.
• Substitute the frozen vegetables with fresh ones for a more vibrant texture.
• Use a mix of cheeses or add a little Parmesan for a sharper taste.
• For a lower-fat option, use reduced-fat canned soup and cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the entire dish in a 350°F oven until heated through. Avoid freezing biscuits-topped pot pie as the texture may change.

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. Just blanch harder vegetables like carrots and peas beforehand to ensure they cook evenly with the rest of the dish.

Can I make this dish ahead of time?

You can prepare the filling and biscuit topping separately and assemble just before baking. This makes it easy to have a homemade meal ready to pop in the oven when needed.

Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.8 from 122 reviews

• Author: anna
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Chicken Pot Pie with Biscuits is a comforting and hearty casserole featuring shredded chicken, creamy soup, mixed vegetables, and a cheesy biscuit topping. Perfectly baked for a golden crust and a warm, savory filling, this dish makes a delightful family dinner that’s quick to prepare and satisfying.

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Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked shredded chicken
• 2 (10.5 oz) cans cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese

Topping

• 16 canned biscuits
• 2 tbsp butter, melted

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
2. Prepare Baking Dish: Spray a 13×9-inch baking dish with nonstick spray to prevent sticking.
3. Mix Filling: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar cheese, and mozzarella cheese. Mix all ingredients thoroughly until combined evenly.
4. Transfer Filling: Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
5. Prepare Biscuit Topping: Cut each biscuit into quarters and place them in a separate large bowl. Drizzle the melted butter over the biscuit pieces and toss to coat them well.
6. Partially Bake Biscuits: Spread the buttered biscuit pieces on a lightly greased baking sheet. Bake them for 5 to 7 minutes in the preheated oven until slightly golden but not fully cooked.
7. Top Filling with Biscuits: Remove the biscuits from the oven and evenly distribute them over the chicken mixture in the baking dish.
8. Bake Entire Dish: Return the baking dish to the oven and bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly and heated through.
9. Cool and Serve: Let the casserole cool for a few minutes until safe to handle. Serve warm and enjoy your delicious chicken pot pie with biscuit topping!

Notes

• You can substitute frozen vegetables with fresh vegetables if preferred, adjusting cook time accordingly.
• For a richer flavor, add a teaspoon of dried herbs like thyme or rosemary to the filling mixture.
• Ensure biscuits are partially baked before topping to avoid doughy texture in the final dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake covered with foil at 350°F for 15-20 minutes until warmed through.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie, biscuit topping, casserole, comfort food, easy dinner, chicken casserole, frozen vegetables, creamy chicken dish