Chicken Pot Pie with Biscuits Recipe
If you are craving a comforting, hearty meal that combines creamy goodness with a golden, buttery topping, this Chicken Pot Pie with Biscuits Recipe is exactly what you need. It’s a delicious twist on classic chicken pot pie, swapping traditional pie crust for fluffy, pillowy biscuits that bake to a perfect golden finish. Each bite offers tender shredded chicken, rich cream of chicken soup, colorful vegetables, and a blend of melted cheeses all melding together beneath a crispy biscuit blanket. Whether it’s a family dinner or a cozy solo treat, this dish brings warmth and joy to your table in every mouthful.
Ingredients You’ll Need
The beauty of this Chicken Pot Pie with Biscuits Recipe lies in its simplicity and the quality of its ingredients. Each element plays a key role in building layers of flavor, texture, and color that make this dish so irresistibly satisfying.
- 3 cups cooked shredded chicken: Provides the hearty, protein-rich base for the comforting filling.
- 2 (10.5-ounce) cans of cream of chicken soup: Creates a creamy, savory sauce that brings all the ingredients together.
- 3 cups frozen vegetables: Adds freshness, color, and nutrition with minimal prep time.
- 2 teaspoons minced garlic: Infuses a warm, aromatic depth to the filling.
- ½ teaspoon ground black pepper: Offers a subtle spice that balances the creaminess.
- 1 cup shredded mild cheddar cheese: Adds a smooth, cheesy richness and a mild tang.
- 1 cup shredded mozzarella cheese: Melts beautifully, creating gooey pockets of indulgence.
- 16 canned biscuits: These form the crowning glory—a fluffy and buttery topping that perfectly contrasts the rich filling.
- 2 tablespoons melted butter: Brushed on the biscuit pieces for a golden, irresistible crust.
How to Make Chicken Pot Pie with Biscuits Recipe
Step 1: Preheat the Oven and Prepare the Baking Dish
Start by preheating your oven to 375°F (190°C). Grease a 13×9-inch baking dish well, ensuring that nothing sticks and your pie bakes evenly. This step sets the stage for a seamless cooking process and easy serving later on.
Step 2: Mix the Chicken Filling
In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar, and mozzarella cheeses. Stir everything together until it’s fully blended. This mixture creates the rich and creamy filling that is bursting with flavors and textures.
Step 3: Spread Filling in the Baking Dish
Transfer your savory chicken mixture into the prepared baking dish, spreading it out evenly. This even layer ensures each serving has the perfect balance of tender chicken, veggies, and cheesy sauce.
Step 4: Prepare the Biscuits Topping
Cut each canned biscuit into quarters and toss these pieces in a bowl with the melted butter. Coating the biscuits with butter is the secret to achieving a beautifully golden and crisp topping that contrasts so wonderfully with the creamy filling below.
Step 5: Partially Bake the Biscuit Pieces
Arrange the butter-coated biscuit pieces on a greased baking sheet and bake them for 5 to 7 minutes until they are slightly golden. This little pre-bake ensures the biscuits hold their shape and texture perfectly when baked on top of the filling.
Step 6: Assemble and Final Bake
Carefully remove the partially baked biscuits from the oven and scatter them evenly over the chicken filling in your baking dish. Then return the entire dish to the oven and bake uncovered for 20 to 25 minutes until the biscuits are deeply golden and the filling is bubbly and hot.
Step 7: Cool Slightly Before Serving
Once baked, let your Chicken Pot Pie with Biscuits Recipe cool for a few minutes. This rest time allows the filling to set just enough for effortless serving, while the tempting aroma continues to fill your kitchen, inviting everyone to the table.
How to Serve Chicken Pot Pie with Biscuits Recipe
Garnishes
To visually elevate your dish, consider sprinkling some freshly chopped parsley or thyme on top after baking. It adds a pop of vibrant green color and a subtle herby note that perfectly complements the creamy chicken filling.
Side Dishes
This pot pie pairs beautifully with crisp green salads, roasted asparagus, or steamed green beans. The freshness and crunch of these sides add balance to the richness of the pie, creating a well-rounded, satisfying meal.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or cast-iron skillets. This makes the dish feel extra special and perfect for entertaining guests, turning a humble classic into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The filling and biscuit topping stay delicious for up to 3 days, making it easy to enjoy warm seconds or an effortless lunch the next day.
Freezing
You can freeze the Chicken Pot Pie with Biscuits Recipe either before or after baking. Wrap it tightly to avoid freezer burn and consume within 2 months. Thaw overnight in the refrigerator before reheating for best results and to keep the texture just right.
Reheating
Reheat individual servings in the microwave for a quick option or in a preheated oven at 350°F until warmed through. For an extra-crispy biscuit topping, the oven is your best bet to revive that fresh-from-the-oven feeling.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like peas, carrots, and corn can be used. Just make sure to cook them lightly beforehand so they soften adequately during baking.
Is it possible to make this dish dairy-free?
Yes, you can substitute dairy-free cheese and use a dairy-free cream of chicken soup or make your own. The melted butter can also be swapped with a plant-based alternative.
Can I make this Chicken Pot Pie with Biscuits Recipe ahead of time?
Yes, prepare and assemble everything, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
What can I substitute for canned biscuits?
If you prefer, you can use homemade biscuit dough or even puff pastry. Keep in mind the baking times might vary slightly based on the dough you choose.
How do I prevent the biscuit topping from becoming soggy?
Partially baking the biscuit pieces before placing them on the filling helps maintain their crispiness. Also, spreading the chicken mixture evenly ensures the biscuits don’t sit in excess liquid.
Final Thoughts
There is something incredibly comforting and joyful about this Chicken Pot Pie with Biscuits Recipe that makes it a perennial favorite at my table. It’s quick enough for weeknights yet comforting enough for weekends when you want to feel wrapped in warmth and flavor. I wholeheartedly encourage you to give it a try — it just might become your new go-to dish when you crave classic comfort food with a delightful biscuit twist.
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Chicken Pot Pie with Biscuits Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This comforting Chicken Pot Pie with Biscuits combines tender shredded chicken, creamy soup, and mixed vegetables topped with buttery, golden-brown biscuits. A quick and easy one-dish meal perfect for a family dinner in under 40 minutes.
Ingredients
Filling
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans cream of chicken soup
- 3 cups frozen vegetables
- 2 teaspoons minced garlic
- ½ teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
Biscuits Topping
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 13×9-inch baking dish to prepare it for the filling.
- Make the Chicken Mixture: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar cheese, and shredded mozzarella cheese. Stir everything together until thoroughly mixed.
- Transfer to Baking Dish: Spread the seasoned chicken and vegetable mixture evenly into the prepared baking dish, creating a uniform layer.
- Prepare the Biscuits: Cut each canned biscuit into quarters. Place the biscuit pieces in a bowl, drizzle with melted butter, and toss them gently to coat each piece evenly.
- Partially Bake the Biscuits: Arrange the buttered biscuit pieces on a greased baking sheet and bake in the preheated oven for 5-7 minutes, or until they turn slightly golden on the edges.
- Assemble the Dish: Remove the partially baked biscuits from the oven and carefully place them on top of the chicken mixture in the baking dish, covering the filling evenly.
- Final Bake: Return the assembled pot pie to the oven and bake uncovered for 20-25 minutes, until the biscuit topping is golden brown and the filling is bubbling hot.
- Cool & Serve: Allow the dish to cool slightly after baking to set before serving. Enjoy your warm, hearty Chicken Pot Pie with biscuits!
Notes
- You can substitute the frozen vegetables with fresh mixed vegetables if preferred, but adjust cooking time accordingly.
- For a spicier kick, add red pepper flakes or cayenne pepper to the filling mixture.
- If you want a fluffier biscuit topping, bake biscuits fully separate and add on top just before serving, though partial baking before topping helps them set better.
- Use low-sodium cream of chicken soup to reduce sodium content.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
