If you are on the hunt for a comforting dinner that feels like a warm hug, then this Chicken Pot Pie with Biscuits Recipe is your answer. Imagine tender chunks of chicken and colorful veggies enveloped in a creamy, cheesy sauce and topped with fluffy, buttery biscuit pieces that bake to a golden perfection. This dish combines the best of two classics into one simple-to-make meal that’s perfect for weeknights and impressing guests alike. The cozy blend of savory flavors and textures makes every bite truly unforgettable.
Ingredients You’ll Need
These ingredients come together in perfect harmony to create a rich, hearty filling and irresistibly fluffy biscuit topping. Each element plays an essential part in building the flavors and textures that make this Chicken Pot Pie with Biscuits Recipe a go-to comfort food.
- Cooked chicken (2 cups): Using rotisserie or leftover chicken adds convenience and tender meat throughout the dish.
- Cream of chicken soup (3 cans, 10 oz each): This creamy base provides the savory, rich sauce that holds everything together.
- Sour cream (1 cup): Adds a subtle tang and lush creaminess to elevate the filling.
- Cheddar cheese (1 cup): Melts into the filling for a sharp, comforting flavor that compliments the other ingredients.
- Minced garlic (1 teaspoon): Delivers just the right punch of aromatic depth.
- Milk (1/4 cup): Lightens and smooths out the filling texture.
- Frozen vegetables (2 1/2 cups): Choose peas, carrots, corn, or your favorites to add color, sweetness, and nutrition.
- Salt (1/2 teaspoon): Enhances all the flavors perfectly.
- Black pepper (1/2 teaspoon): Adds a gentle heat for balance.
- Garlic powder (1/2 teaspoon): Reinforces the garlic flavor in a subtle way.
- Onion powder (1 teaspoon): Brings a mild, sweet onion background note.
- Butter (2 tablespoons, melted): Brushed over the biscuit topping for a glossy golden finish.
- Refrigerated biscuits (12 ounces): The star topping that bakes into pillowy, buttery pieces that crown the pot pie.
How to Make Chicken Pot Pie with Biscuits Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit. While the oven warms, spray a 9 x 13 inch baking dish with non-stick cooking spray to ensure your pot pie won’t stick and cleanup stays easy.
Step 2: Mix the Filling
In your prepared dish, toss together the cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, and frozen vegetables. Add in the minced garlic, salt, pepper, garlic powder, and onion powder for a perfectly seasoned blend. Stir everything until it’s well combined and evenly spread in the baking dish. This creamy mixture is the soul of your pot pie.
Step 3: Prepare the Biscuit Topping
Open the tube of refrigerated biscuits and break each biscuit into halves, then those halves into smaller pieces—cut each into roughly three pieces. You want bite-sized chunks to fit neatly atop your filling with small gaps so you can peek through to the savory mixture below. Keep in mind that the entire batch won’t fit on the pot pie, so save the extras to bake separately or enjoy as quick snacks.
Step 4: Brush the Biscuits with Butter
Brush each biscuit piece generously with the melted butter. This step is crucial as it helps the biscuits bake to a golden-brown color while adding a rich buttery flavor that makes the topping irresistible.
Step 5: Bake Covered and Then Uncovered
Cover the baking dish tightly with foil and pop it into the oven for 20 minutes. This steams the filling and biscuits slightly for even cooking. After 20 minutes, remove the foil and bake for an additional 20 to 25 minutes. The biscuits will finish cooking and develop that gorgeous golden crust you want on your Chicken Pot Pie with Biscuits Recipe.
Step 6: Rest and Serve
Once baked, let the pot pie sit for about 5 minutes. This short resting time allows the filling to set slightly, making it easier to serve and even more delicious to eat.
How to Serve Chicken Pot Pie with Biscuits Recipe
Garnishes
A sprinkle of fresh parsley or thyme leaves adds a splash of green and an herbaceous brightness that contrasts beautifully with the creamy filling. A little cracked black pepper on top can also add a subtle kick.
Side Dishes
Pair this hearty dish with a light salad tossed in a lemon vinaigrette or roasted green beans for some fresh crunch. A simple coleslaw with a tangy dressing also complements the rich flavors wonderfully.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins or small oven-safe bowls using the same biscuit topping technique. This makes for a charming presentation perfect for dinner parties or cozy nights in.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Pot Pie with Biscuits Recipe into an airtight container and refrigerate. It’s best eaten within 3 to 4 days to maintain freshness and taste.
Freezing
You can freeze the prepared unbaked pot pie (before adding the biscuit topping) by wrapping it securely with plastic wrap and aluminum foil. When ready to enjoy, thaw overnight in the refrigerator and then add the biscuit topping fresh before baking.
Reheating
Reheat leftovers in a preheated oven at 350 degrees Fahrenheit for about 15 to 20 minutes or until warmed through, to maintain that crisp biscuit texture. Microwaving is quicker but may soften the biscuit topping.
FAQs
Can I use different vegetables in this Chicken Pot Pie with Biscuits Recipe?
Absolutely! Frozen mixed vegetables like peas, carrots, corn, green beans, or even broccoli work beautifully. Feel free to customize based on what you have or prefer.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the refrigerated biscuits with a gluten-free biscuit dough available at many grocery stores, or make your own gluten-free biscuits from scratch.
How long does it take to prepare and cook this dish?
The prep time is about 10 minutes, and then the dish bakes for roughly 40 minutes, making it a great option for a delicious meal that doesn’t require hours in the kitchen.
Can I use homemade biscuit dough instead of refrigerated biscuits?
Definitely! Homemade biscuit dough adds a wonderful fresh touch and allows you to control flavor and texture even more. Just cut the dough into small pieces and follow the same baking instructions.
What can I serve with this Chicken Pot Pie with Biscuits Recipe for a complete meal?
Complement this dish with a crisp green salad or steamed vegetables to add freshness and balance the creamy richness of the pot pie.
Final Thoughts
This Chicken Pot Pie with Biscuits Recipe is one of those dishes you return to time and again because it’s simple, satisfying, and versatile. It feels like a homemade classic even on busy nights when time is tight. I hope you find as much joy and comfort in making and sharing it as I do. Go ahead and bake up a batch—it might just become your new family favorite!
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Chicken Pot Pie with Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Biscuits combines tender cooked chicken, creamy sauce, and mixed vegetables, all topped with golden, flaky biscuit pieces. Easy to prepare and perfect for a family meal, this recipe bakes in one dish for a hearty, satisfying dinner.
Ingredients
Main 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 other favorite)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter (melted)
Biscuit Topping
- 12 ounces refrigerated biscuits
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with non-stick cooking spray to prevent sticking.
- Mix Filling: In the prepared 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. Stir thoroughly to ensure everything is evenly mixed and spread out.
- Prepare Biscuit Topping: Remove the refrigerated biscuits from the tube. Cut each biscuit into halves, then each half into halves again, and then each quarter into three pieces, resulting in small biscuit pieces. Place each piece on top of the chicken mixture in the baking dish, leaving small gaps between pieces so you can see the filling underneath. Note that not all biscuit pieces will fit; there will be 3-4 pieces leftover.
- Brush with Butter: Using a pastry brush, coat each biscuit piece generously with the melted butter for rich, golden flavor and crisp texture.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the oven. Bake for 20 minutes covered to cook the filling and start the biscuit cooking process.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes uncovered, or until the biscuit pieces are fully cooked through and golden brown on top.
- Rest and Serve: Allow the pot pie to rest for 5 minutes before serving to let the filling set slightly. Enjoy this warm, hearty meal!
Notes
- Use rotisserie chicken for a quick shortcut or cook your own chicken prior to the recipe.
- Feel free to mix your choice of frozen vegetables for variety and flavor.
- If you have leftover biscuit pieces, bake them separately to avoid waste.
- This recipe can be doubled for larger gatherings by using multiple baking dishes.
- Make sure to not overcrowd the biscuit pieces to ensure they bake evenly and get golden and crisp.
