If you are craving something that feels like a warm hug on a plate, this Chicken Pot Pie with Biscuits Recipe is your go-to comfort food. With tender shredded chicken swimming in a creamy mixture of soup, vegetables, and cheeses, all topped with golden, buttery biscuits, every bite offers a delightful blend of savory flavors and satisfying textures. This dish is perfect for cozy family dinners or anytime you want a hearty meal that tastes like home.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this Chicken Pot Pie with Biscuits Recipe truly shine. Each component plays a unique role—from the creamy soup giving rich flavor, to the biscuits providing that flaky, buttery topping everyone will fight over.
- 3 cups cooked shredded chicken: Using pre-cooked chicken saves time and ensures tender, juicy bites throughout the pie.
- 2 (10.5-ounce) cans of cream of chicken soup: This is the creamy base that brings all the filling ingredients together with comforting richness.
- 3 cups frozen vegetables: A colorful mix adds freshness, nutrients, and a little crunch to balance the creamy filling.
- 2 teaspoons minced garlic: Garlic infuses the dish with a subtle aromatic warmth that boosts flavor depth.
- ½ teaspoon ground black pepper: Just enough spice to add a hint of zest without overpowering the other flavors.
- 1 cup shredded mild cheddar cheese: Cheddar adds a creamy, tangy note that pairs perfectly with chicken and veggies.
- 1 cup shredded mozzarella cheese: Mozzarella melts beautifully, creating a smooth, gooey texture in every forkful.
- 16 canned biscuits: These form the quick and easy biscuit topping that bakes up golden and buttery.
- 2 tablespoons melted butter: Tossed with the biscuits to enhance their richness and encourage a beautiful golden crust.
How to Make Chicken Pot Pie with Biscuits Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 375°F (190°C) and greasing a 13×9-inch baking dish. This step is essential because it ensures your pot pie won’t stick and will come out cleanly once baked.
Step 2: Mix the Chicken Filling
In a large bowl, combine your cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar, and mozzarella cheeses. Stir everything until it forms a luscious, well-blended filling full of vibrant color and irresistible flavors.
Step 3: Transfer Filling to Baking Dish
Spread the chicken mixture evenly across the bottom of your prepared baking dish. A smooth, even layer ensures every slice will have the perfect ratio of filling to biscuits.
Step 4: Prepare the Biscuits
Take each biscuit and cut it into quarters. Place the pieces in a bowl, drizzle with the melted butter, and toss gently to coat. This simple touch adds an extra buttery crunch to the biscuit topping.
Step 5: Partially Bake the Biscuits
Arrange the butter-coated biscuit pieces on a greased baking sheet. Pop them in the oven for 5 to 7 minutes, allowing them to get slightly golden. This partial bake helps the biscuits finish perfectly on top of the filling without becoming soggy.
Step 6: Assemble the Pot Pie
Remove the partially baked biscuits from the oven and carefully place them on top of the chicken mixture in the baking dish. The biscuit pieces will form a rustic, golden crust as they bake further.
Step 7: Final Bake
Return the assembled pot pie to the oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the biscuits are beautifully golden brown and the filling bubbles warmly around the edges, inviting you into that comforting flavor nest.
Step 8: Cool and Serve
Allow the pot pie to cool for a few minutes before serving. This resting time lets the filling set slightly, making it easier to cut and enjoy every delicious bite.
How to Serve Chicken Pot Pie with Biscuits Recipe
Garnishes
While this Chicken Pot Pie with Biscuits Recipe is stunning on its own, a sprinkle of fresh chopped parsley or thyme on top adds a pop of color and a fresh herbal note that lifts the whole dish.
Side Dishes
Pair this hearty pot pie with a crisp green salad or steamed green beans for a vibrant contrast that balances the rich flavors and textures of the main dish.
Creative Ways to Present
For a fun twist, serve the biscuit-topped pot pie in individual ramekins or small cast iron skillets. Everyone gets their own personal pot pie, making the meal feel extra special and cozy.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors often deepen overnight, making for an even tastier next-day meal.
Freezing
This recipe freezes beautifully. Assemble the dish but don’t bake it; wrap it tightly with foil and freeze for up to 3 months. When ready, bake it straight from the freezer, adding extra time to the cooking process.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to retain that crisp biscuit topping and creamy filling texture. Avoid microwaving to prevent sogginess, keeping your Chicken Pot Pie with Biscuits Recipe just as delightful as fresh.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like carrots, peas, and corn can be used, but be sure to steam them slightly first to maintain a tender texture after baking.
What type of chicken works best for this recipe?
Cooked shredded chicken from rotisserie, leftover baked chicken, or even poached chicken breast works wonderfully—just ensure it’s fully cooked and shredded before mixing into the filling.
Can I substitute the canned biscuits with homemade biscuit dough?
Yes! Homemade biscuit dough brings a beautiful homemade touch and can be used exactly the same way, just keep an eye on baking times as they might vary slightly.
Is it possible to make this dish gluten-free?
To make a gluten-free version, swap the canned biscuits for your favorite gluten-free biscuit recipe and confirm the cream of chicken soup is gluten-free or use a homemade alternative.
How can I make this recipe dairy-free?
Use dairy-free cheese alternatives and a dairy-free cream of chicken soup substitute, and replace the butter with a nondairy spread or oil to keep the dish creamy and delicious without dairy.
Final Thoughts
There’s something truly special about this Chicken Pot Pie with Biscuits Recipe that feels like a warm invitation to share comfort and love around the table. Easy to make with simple ingredients but bursting with flavor, it’s sure to become a staple in your recipe collection. Give it a try—you might just find your new favorite weeknight dinner that everyone will ask for again and again.
Print
Chicken Pot Pie with Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Biscuits combines shredded chicken, creamy soup, mixed vegetables, and cheese topped with golden, buttery biscuit pieces. It’s an easy, hearty casserole baked to perfection, perfect for a family dinner.
Ingredients
Chicken Mixture
- 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
Biscuit Topping
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking and ensure easy cleanup.
- Make the Chicken Mixture: In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar cheese, and shredded mozzarella cheese. Mix well until all ingredients are evenly incorporated.
- Transfer to Baking Dish: Spread the prepared chicken mixture evenly into the greased baking dish, making a uniform layer for the biscuit topping.
- Prepare the Biscuits: Cut each canned biscuit into quarters. Place the biscuit pieces in a bowl, drizzle them with melted butter, and toss gently to ensure each piece is coated for a richer flavor and crispier texture.
- Partially Bake the Biscuits: Arrange the butter-coated biscuit pieces on a greased baking sheet. Bake them in the preheated oven for 5-7 minutes until they turn slightly golden and begin to set.
- Assemble the Dish: Remove the biscuit pieces from the oven and carefully place them on top of the chicken mixture, covering it evenly with the biscuit topping.
- Final Bake: Return the assembled dish to the oven and bake uncovered for 20-25 minutes until the biscuits are golden brown and the filling is bubbling hot.
- Cool & Serve: Allow the chicken pot pie to cool slightly out of the oven before serving to let the filling set and avoid burns.
Notes
- You can substitute fresh vegetables for frozen if preferred, but adjust cooking time accordingly.
- Use your favorite canned biscuits brand; flaky biscuit dough works best.
- For extra flavor, add herbs like thyme or parsley to the chicken mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
