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
Scale
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.
