Biscuit Topped Cheesy Chicken Pot Pie Recipe

There is nothing quite like the comforting embrace of a warm, cheesy casserole, and this Biscuit Topped Cheesy Chicken Pot Pie Recipe is the ultimate crowd-pleaser. Imagine tender, shredded chicken blended with vibrant mixed vegetables swimming in a luscious cheddar cream sauce, all crowned by fluffy, golden biscuits baked to perfection on top. It’s an easy-to-make, hearty meal that feels like a big, cozy hug on a plate. Whether you’re feeding family or inviting friends over, this recipe will quickly become your go-to for satisfying, homey dinners.

Ingredients You’ll Need

The magic of this Biscuit Topped Cheesy Chicken Pot Pie Recipe comes from simple, wholesome ingredients that each play a vital role in creating layers of flavor and texture. From creamy dairy to fresh veggies and flaky biscuits, every component enhances the taste and heartiness of this dish.

• Butter (2 tablespoons): Adds richness and helps sauté the aromatics for a deep flavor base.
• Small onion, diced (1): Provides a sweet, savory foundation that infuses the filling.
• Garlic cloves, minced (2): Offers an irresistible aromatic kick to enhance the savory profile.
• Cooked, shredded chicken (2 cups): The star protein delivering satisfying heartiness.
• Mixed vegetables (2 cups): Peas, carrots, and corn add natural sweetness, color, and texture.
• All-purpose flour (1/4 cup for filling + 2 cups for biscuit): Thickens the creamy filling and forms the biscuit’s structure.
• Chicken broth (1 1/2 cups): Adds depth and moisture to the savory sauce.
• Whole milk (1/2 cup): Contributes creaminess and richness without overpowering flavors.
• Heavy cream (1/2 cup): Elevates the filling’s velvety texture and indulgence.
• Shredded cheddar cheese (1 1/2 cups + optional 1/2 cup for biscuit): Gives the pot pie its signature cheesy goodness and ties the flavors together.
• Salt (1 teaspoon total): Enhances all flavors, with half for filling and half for biscuits.
• Black pepper (1/2 teaspoon): Adds a gentle warmth and balances the creaminess.
• Dried thyme (1/4 teaspoon): Introduces a subtle herbaceous note common in classic pot pies.
• Baking powder (1 tablespoon) and baking soda (1/2 teaspoon): Ensure the biscuit topping rises beautifully and becomes delightfully fluffy.
• Cold unsalted butter, cubed (1/2 cup): Key to flaky biscuit layers when cut into the flour mixture.
• Buttermilk (3/4 cup, plus more if needed): Provides tang and tenderness to the biscuit dough.

How to Make Biscuit Topped Cheesy Chicken Pot Pie Recipe

Step 1: Create the Savory Chicken Filling

Start by melting butter in a large skillet over medium heat, then toss in the diced onions. Cook them gently until they soften and become translucent, releasing a sweet aroma that hints at what’s to come. Add the garlic and sauté briefly to avoid burning but deepen the flavor. Sprinkle in the flour and stir constantly for about a minute to cook out the raw taste. This mixture will thicken the sauce later on, giving it that perfect creamy texture.

Step 2: Make the Creamy Sauce

As the flour cooks, slowly whisk in your chicken broth, whole milk, and heavy cream. Keep the mixture simmering so it thickens nicely without curdling. This rich, velvety base will coat every bit of chicken and vegetable, making every spoonful utterly comforting.

Step 3: Combine Chicken, Vegetables, and Cheese

Next, stir in the shredded chicken along with your choice of mixed vegetables—those little pops of color and sweetness brighten up the dish. Toss in shredded cheddar cheese for gooey cheesiness, then season with salt, pepper, and a sprinkle of dried thyme. Let everything mingle over low heat until the cheese melts completely and the filling is piping hot.

Step 4: Prepare the Biscuit Topping

While the filling simmers, whisk together flour, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour until the crumbs resemble coarse sand. Stir in the optional shredded cheddar cheese for an extra cheesy biscuit experience. Gradually pour in the buttermilk, mixing gently just until the dough comes together—be careful not to overmix to keep biscuits light and tender.

Step 5: Assemble and Bake

Pour the rich chicken and vegetable filling into a greased 9×13-inch baking dish, then spoon the biscuit dough over the top in large dollops, leaving small gaps so steam can escape while baking. Pop the whole dish into your preheated 400°F oven for 25 to 30 minutes. You’ll know it’s ready when the biscuits have turned a gorgeous golden brown and are cooked through. Let the pot pie rest for a few minutes before diving in—it helps set everything and makes serving easier.

How to Serve Biscuit Topped Cheesy Chicken Pot Pie Recipe

Garnishes

A sprinkle of freshly chopped parsley or thyme right before serving adds a burst of color and a fresh herbal note that complements the creamy richness perfectly. For a fun twist, some grated Parmesan over the biscuit topping before baking gives an extra savory crunch.

Side Dishes

This pot pie stands tall as a hearty main course, but pairing it with crisp, simple side salads like arugula tossed with lemon vinaigrette helps balance the richness. Steamed green beans or roasted Brussels sprouts add some vibrant greens and texture contrast, rounding out the meal;

Creative Ways to Present

For an inviting family-style presentation, serve the pot pie straight from the pan with a large spoon or spatula, allowing everyone to scoop generous portions. If you want to impress guests, try individual ramekins for personal servings topped with biscuit dough—baking them separately makes each person feel special and adds a charming touch.

Make Ahead and Storage

Storing Leftovers

Leftover Biscuit Topped Cheesy Chicken Pot Pie Recipe tastes just as delightful the next day. Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a convenient, comforting lunch or dinner option.

Freezing

If you want to make this recipe well in advance, assemble the filling and biscuit dough separately, then freeze them for up to 2 months. When ready to eat, thaw overnight, assemble, and bake as usual. Alternatively, bake in advance, cool completely, and freeze individual portions wrapped tightly for effortless reheating later.

Reheating

To reheat, cover the pot pie loosely with foil and warm it in a 350°F oven until heated through, about 20 minutes. Remove the foil near the end to crisp up the biscuit topping again. Microwaving works for quick warming but may soften the biscuit, so the oven method is preferred for best texture.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works beautifully in this Biscuit Topped Cheesy Chicken Pot Pie Recipe. It will impart a slightly different, rich flavor but maintain that cozy, satisfying feeling you expect.

Is it possible to make the biscuit dough without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using—the acidity helps tenderize the dough just like buttermilk.

Can I add other vegetables to the filling?

Definitely! Frozen or fresh vegetables like green beans, mushrooms, or diced potatoes can be added. Just make sure they are cooked or partially cooked beforehand to avoid any raw bites in the final dish.

How can I make the biscuits extra fluffy?

Handle the dough gently and don’t overmix when adding the buttermilk. Cold butter is also key—it creates small steam pockets while baking that result in light, tender biscuits.

Is this recipe suitable for kids?

Yes, this Biscuit Topped Cheesy Chicken Pot Pie Recipe is kid-friendly thanks to its mild, cheesy flavors and familiar ingredients. It’s a great way to sneak in vegetables while serving a delicious comfort meal everyone will enjoy.

Final Thoughts

If you’re looking for a meal that wraps you in warmth, flavor, and pure comfort, give this Biscuit Topped Cheesy Chicken Pot Pie Recipe a try. It’s an easy dish that elevates simple ingredients into something truly special, perfect for family dinners or cozy gatherings. I promise once you try it, this pot pie will be a beloved staple in your kitchen for years to come!

Biscuit Topped Cheesy Chicken Pot Pie Recipe

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4.4 from 62 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Kid-Friendly

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Description

A comforting and hearty Biscuit Topped Cheesy Chicken Pot Pie that combines tender shredded chicken and mixed vegetables in a creamy, cheesy sauce, all baked under a golden, fluffy biscuit topping. Perfect for an easy weeknight dinner that feels like a warm hug.

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Ingredients

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For the Chicken Filling:

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cooked, shredded chicken
• 2 cups mixed vegetables (frozen peas, carrots, corn, or fresh)
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk (plus more as needed)
• 1/2 cup shredded cheddar cheese (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the pot pie and biscuit topping evenly.
2. Sauté Aromatics: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
3. Make the Sauce: Sprinkle 1/4 cup all-purpose flour into the skillet and cook for 1 minute, stirring constantly to eliminate the raw flour taste. Slowly whisk in 1 1/2 cups chicken broth, 1/2 cup whole milk, and 1/2 cup heavy cream. Simmer for 3–4 minutes until the sauce thickens to a creamy consistency.
4. Combine Filling Ingredients: Stir in 2 cups cooked shredded chicken, 2 cups mixed vegetables, 1 1/2 cups shredded cheddar cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme. Cook until the cheese fully melts and the mixture is hot and creamy.
5. Prepare Baking Dish: Pour the hot chicken and vegetable filling into a greased 9×13-inch baking dish, spreading evenly.
6. Make Biscuit Dough: In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Cut in 1/2 cup cold cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 1/2 cup shredded cheddar cheese if using. Gradually add 3/4 cup buttermilk, mixing gently until the dough comes together, being careful not to overmix.
7. Top with Biscuits: Drop large spoonfuls of biscuit dough evenly over the chicken filling, leaving slight gaps for steam to escape during baking.
8. Bake: Place the baking dish uncovered in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
9. Rest and Serve: Allow the pot pie to cool for 5–10 minutes before serving to let the filling set and to prevent burns.

Notes

• Use rotisserie chicken or leftover turkey to save time.
• Add fresh herbs such as parsley or rosemary to the biscuit dough for enhanced flavor.
• For a quicker option, substitute homemade biscuit dough with refrigerated biscuit dough.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American