why make this recipe

Chicken Pot Pie with Biscuits is a warm and comforting dish that brings together the flavors of tender chicken, creamy soup, and delightful vegetables, all topped with fluffy biscuits. This recipe is perfect for family dinners or cozy gatherings. It’s simple to make, and it’s a great way to use leftover chicken. Plus, the layers of biscuit on top give it an irresistible charm!

how to make Chicken Pot Pie with Biscuits

Ingredients:

3 cups cooked shredded chicken
2 (10.5 oz) cans of 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)

Directions:

Preheat your oven to 375°F.
Spray a 13×9-inch baking dish with nonstick spray.
In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both cheeses. Mix until everything is well combined.
Pour the chicken mixture into the prepared baking dish.
Grab the can of biscuits and cut each biscuit into quarters. Place these pieces in a large bowl.
Drizzle the biscuit pieces with melted butter and toss them gently until they are coated.
Bake the biscuit pieces on a lightly greased baking sheet for about 5-7 minutes or just until they start to brown.
After baking the biscuits, top the chicken mixture in the baking dish with the biscuit pieces.
Bake the whole dish uncovered for 20 to 25 minutes, or until the biscuits are golden and the filling is bubbly.
Let it cool for a few minutes until it’s safe to eat. Serve and enjoy!

how to serve Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is best served warm right out of the oven. You can dish out portions onto plates and enjoy it with a simple side salad or some steamed vegetables for a complete meal. This dish is sure to bring smiles to the table!

how to store Chicken Pot Pie with Biscuits

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, just place the desired amount in the microwave or oven until warmed through. If you want to store it for longer, consider freezing the unbaked chicken pot pie mixture and biscuits separately. It can be frozen for up to 2 months. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the cooking time.

tips to make Chicken Pot Pie with Biscuits

Use rotisserie chicken for a quick and easy option.
Feel free to mix and match veggies based on your preference or what you have on hand.
For extra flavor, add herbs like thyme or rosemary to the chicken mixture.
If you want a richer taste, consider using heavy cream in place of some of the cream of chicken soup.

variation

You can switch it up by using different proteins like turkey or even a meat alternative for a vegetarian version. You can also substitute the cheeses for different kinds, such as pepper jack for a spicy kick!

FAQs

Can I make Chicken Pot Pie with Biscuits ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just add the biscuits before baking.

Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to cook them slightly before adding them to the mix, as they may not soften during baking like frozen vegetables do.

What can I serve with Chicken Pot Pie with Biscuits?
This dish is hearty on its own, but you can serve it with a light salad or some fruit for a refreshing side.

Chicken Pot Pie with Biscuits

A warm and comforting dish featuring tender chicken, creamy soup, and vegetables topped with fluffy biscuits, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Chicken Mixture

3 cups cooked shredded chicken Use rotisserie chicken for convenience.
2 cans cream of chicken soup
3 cups frozen vegetables Feel free to mix and match based on preference.
2 tsp minced garlic
1/2 tsp ground black pepper
1 cup shredded mild cheddar cheese Can substitute with other cheeses.
1 cup shredded mozzarella cheese Can substitute with other cheeses.

Biscuit Topping

16 pieces canned biscuits Cut each biscuit into quarters.
2 tbsp butter (melted) Drizzle over biscuit pieces.

Method

Preparation

Preheat your oven to 375°F.
Spray a 13x9-inch baking dish with nonstick spray.
In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both cheeses. Mix until well combined.
Pour the chicken mixture into the prepared baking dish.
In a separate bowl, cut each biscuit into quarters and drizzle with melted butter, tossing to coat.

Baking

Bake the biscuit pieces on a lightly greased baking sheet for about 5-7 minutes or just until they start to brown.
Top the chicken mixture in the baking dish with the baked biscuit pieces.
Bake the whole dish uncovered for 20 to 25 minutes, or until the biscuits are golden and the filling is bubbly.
Let it cool for a few minutes until safe to eat. Serve and enjoy!

Notes

Best served warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the unbaked mixture and biscuits separately.