There’s something so comforting about a warm, flaky chicken pot pie—especially when it’s topped with buttery biscuits! This recipe brings together all the cozy, nostalgic flavors of a classic chicken pot pie with an easy twist: instead of a traditional crust, we’re using tender, golden biscuits as the topping. It’s the perfect dish for a chilly evening, family dinner, or even a potluck. With creamy chicken filling and pillowy biscuits, this dish feels like a big, warm hug in food form. Let’s dive in and make it together!
Why You’ll Love This Recipe:
- Quick and Easy: Using store-bought biscuits saves time without sacrificing flavor.
- Crowd-Pleaser: A guaranteed hit with kids and adults alike.
- Customizable: Easily adjust the veggies, seasonings, or protein to suit your taste.
- Perfect Comfort Food: Creamy, hearty, and topped with biscuits—it doesn’t get better!
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups mixed vegetables (frozen works perfectly)
- 1 can (16.3 oz) refrigerated biscuits
How to Make Chicken Pot Pie with Biscuits:
Step-by-Step Instructions:
- Preheat the Oven:
Set your oven to 375°F (190°C). This gives you plenty of time to prepare the filling while the oven heats up. The aroma of baking biscuits will soon fill your kitchen! - Prepare the Filling:
In a large skillet or saucepan, combine the cream of chicken soup, chicken broth, and milk. Whisk until smooth and creamy. Stir in the garlic powder, onion powder, and black pepper to season.
Bring this mixture to a gentle simmer over medium heat. - Add the Chicken and Veggies:
Stir in the shredded chicken and mixed vegetables. Let the filling cook for about 5–7 minutes until heated through and slightly thickened. The colorful veggies add a beautiful pop to the creamy filling. - Assemble in a Baking Dish:
Pour the chicken and veggie mixture into a greased 9×13-inch baking dish, spreading it out evenly. The creamy filling is the base of this delicious pot pie. - Top with Biscuits:
Open the can of biscuits and carefully place them on top of the filling, leaving a little space between each one. The biscuits will puff up beautifully as they bake. - Bake to Perfection:
Slide the dish into the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through. Check the biscuits for doneness—nobody wants a doughy center! - Cool and Serve:
Allow the pot pie to cool for about 5 minutes before serving. This gives the filling a chance to set and ensures you don’t burn your tongue on that creamy goodness.
Helpful Tips:
- Shredded Chicken Shortcuts: Rotisserie chicken or pre-cooked chicken breast works great here. Save yourself some time!
- Vegetable Variations: Swap out frozen mixed veggies for fresh ones like diced carrots, peas, or green beans for a fresh touch.
- Make It Your Own: Add your favorite seasonings—thyme or parsley are lovely additions to the creamy base.
- Biscuits: If you’d prefer homemade biscuits, go for it! Just make sure they’re the right size for baking on top of the dish.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Notes:
- Ensure your chicken filling isn’t too thin; it should coat the back of a spoon. If it’s too runny, simmer a bit longer to reduce the liquid.
- Leftover turkey from the holidays? It’s a perfect substitute for chicken in this recipe.
Nutritional Information:
Approximate per serving:
- Calories: 300
- Protein: 20g
- Fat: 15g
- Carbohydrates: 25g
Frequently Asked Questions:
1. Can I make this ahead of time?
Absolutely! Prepare the filling and refrigerate it for up to 2 days. When ready to bake, add the biscuits and pop it in the oven.
2. Can I freeze it?
Yes! Freeze the prepared filling (without biscuits) in an airtight container for up to 3 months. Thaw, add biscuits, and bake fresh.
3. Can I use homemade biscuit dough?
Of course! Homemade biscuits add an extra special touch. Just be sure they’re rolled to a similar thickness as canned biscuits for even baking.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the biscuit’s crispness.
- Freezer: Freeze just the filling in a freezer-safe container. Thaw overnight and bake with fresh biscuits when ready.
Related Recipes:
If you loved this recipe, here are more comfort food ideas you’ll enjoy:
Conclusion:
This chicken pot pie with biscuits is the perfect combination of creamy, hearty filling and flaky, golden topping. Whether you’re whipping it up for a busy weeknight or a cozy weekend dinner, it’s sure to become a family favorite. The recipe’s flexibility means you can adapt it to your needs while keeping all that delicious comfort food charm. Try it tonight and watch your loved ones reach for seconds!
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Homemade Chicken Pot Pie with Biscuits
Description
There’s something so comforting about a warm, flaky chicken pot pie—especially when it’s topped with buttery biscuits! This recipe brings together all the cozy, nostalgic flavors of a classic chicken pot pie with an easy twist: instead of a traditional crust, we’re using tender, golden biscuits as the topping. It’s the perfect dish for a chilly evening, family dinner, or even a potluck. With creamy chicken filling and pillowy biscuits, this dish feels like a big, warm hug in food form. Let’s dive in and make it together!
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups mixed vegetables (frozen works perfectly)
- 1 can (16.3 oz) refrigerated biscuits
Instructions
- Preheat the Oven:
Set your oven to 375°F (190°C). This gives you plenty of time to prepare the filling while the oven heats up. The aroma of baking biscuits will soon fill your kitchen! - Prepare the Filling:
In a large skillet or saucepan, combine the cream of chicken soup, chicken broth, and milk. Whisk until smooth and creamy. Stir in the garlic powder, onion powder, and black pepper to season.
Bring this mixture to a gentle simmer over medium heat. - Add the Chicken and Veggies:
Stir in the shredded chicken and mixed vegetables. Let the filling cook for about 5–7 minutes until heated through and slightly thickened. The colorful veggies add a beautiful pop to the creamy filling. - Assemble in a Baking Dish:
Pour the chicken and veggie mixture into a greased 9×13-inch baking dish, spreading it out evenly. The creamy filling is the base of this delicious pot pie. - Top with Biscuits:
Open the can of biscuits and carefully place them on top of the filling, leaving a little space between each one. The biscuits will puff up beautifully as they bake. - Bake to Perfection:
Slide the dish into the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through. Check the biscuits for doneness—nobody wants a doughy center! - Cool and Serve:
Allow the pot pie to cool for about 5 minutes before serving. This gives the filling a chance to set and ensures you don’t burn your tongue on that creamy goodness.
Notes
- Ensure your chicken filling isn’t too thin; it should coat the back of a spoon. If it’s too runny, simmer a bit longer to reduce the liquid.
- Leftover turkey from the holidays? It’s a perfect substitute for chicken in this recipe.