If you’re craving a comforting meal that’s both hearty and irresistibly delicious, you’re going to fall head over heels for this Chicken Pot Pie with Biscuits Recipe. It combines tender, savory chicken and vibrant vegetables in a creamy, cheesy filling topped with buttery, golden biscuits that add the perfect fluffy crunch. This dish hits all the right notes—from rich flavor to homey textures—making it an absolute crowd-pleaser for weeknight dinners or any time you need a warm hug on a plate.
Ingredients You’ll Need
Getting started with this Chicken Pot Pie with Biscuits Recipe is a breeze because the ingredients are simple, familiar, and each one plays a key role in building depth of flavor, texture, and that beautiful golden color that makes the dish shine.
- 3 cups cooked shredded chicken: The star protein packed with tender, juicy bites that make every spoonful satisfying.
- 2 (10.5-ounce) cans of cream of chicken soup: This creamy base binds everything together and delivers that classic pot pie richness.
- 3 cups frozen vegetables: A colorful mix that adds a pleasant crunch and vibrant nutrition with zero fuss.
- 2 teaspoons minced garlic: Warm, aromatic garlic enhances the savory depth of the filling.
- ½ teaspoon ground black pepper: Just the right hint of spice to elevate all the flavors without overpowering.
- 1 cup shredded mild cheddar cheese: Melts smoothly to add a gentle tang and creamy texture.
- 1 cup shredded mozzarella cheese: Brings gooey richness and that perfect stretchy cheese effect everyone loves.
- 16 canned biscuits: These save so much time, transforming into fluffy, golden biscuit topping that crisps beautifully.
- 2 tablespoons melted butter: Coats the biscuits for a gorgeous sheen and buttery flavor on top.
How to Make Chicken Pot Pie with Biscuits Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C) and greasing a 13×9-inch baking dish. This warm-up ensures everything cooks evenly, setting the stage for that perfect golden finish on your biscuits and bubbling filling.
Step 2: Make the Chicken Mixture
In a large bowl, combine your cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, and both shredded cheeses. Mixing these ingredients thoroughly means every bite will burst with balanced flavor and creamy, cheesy goodness.
Step 3: Transfer to Baking Dish
Spread this lovely mixture evenly into your prepared baking dish, making sure it reaches all the corners. Distributing the filling uniformly helps cook everything consistently and guarantees that comforting, hearty base for your biscuit topping.
Step 4: Prepare the Biscuits
Cut each biscuit into quarters and place them in a bowl. Drizzle the melted butter over them and gently toss to coat each piece. This buttery touch gives the biscuits a golden crispness and adds rich flavor once baked.
Step 5: Partially Bake the Biscuits
Arrange the buttered biscuit pieces on a greased baking sheet and bake them for about 5-7 minutes until they turn slightly golden. This step helps the biscuits cook thoroughly without getting soggy when layered on top of the filling later.
Step 6: Assemble the Dish
Remove the biscuits from the oven and place them carefully on top of the chicken and vegetable mixture in your baking dish. This layered approach creates a beautiful contrast—soft, cheesy filling underneath fluffy biscuits with a crisp surface.
Step 7: Final Bake to Perfection
Bake your dish uncovered for 20-25 minutes until the biscuit topping turns a lovely golden brown and the filling bubbles invitingly. This final bake melds every element together, giving you that iconic chicken pot pie experience with a biscuit twist.
How to Serve Chicken Pot Pie with Biscuits Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme over the hot biscuits for a pop of vibrant color and subtle herbaceous aroma. A light brush of melted butter on top right after baking can also add extra shine and flavor that will make every bite feel extra special.
Side Dishes
This dish is wonderfully filling on its own, but if you want to add a bit of lightness, a crisp green salad with a tangy vinaigrette or steamed green beans complement the creamy richness perfectly. Roasted root vegetables can also pair beautifully if you want to keep things cozy and comforting.
Creative Ways to Present
For a fun twist, serve this chicken pot pie with biscuits in individual ramekins for personal portions that feel elegant and homey. You can also add a drizzle of hot sauce or a dollop of sour cream on the side to personalize each serving and bring more layers of flavor to the table.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store in the refrigerator for up to 3 days. The biscuits may soften, but the flavors deepen overnight, making for a tasty next-day meal that just needs a good reheat.
Freezing
If you want to keep your Chicken Pot Pie with Biscuits Recipe ready for a future dinner, freeze the fully assembled but unbaked dish wrapped tightly in plastic wrap and aluminum foil. It can freeze for up to 2 months—just thaw in the fridge overnight before baking as usual.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and the biscuit topping regains some crispness. Microwaving works in a pinch but may soften the biscuits more than desired.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables work well and can even enhance the texture. Just make sure to chop them small and cook them slightly beforehand, so they soften nicely during baking along with the filling.
What type of chicken is best for this recipe?
Cooked shredded chicken works best, whether it’s roasted, poached, or even leftover rotisserie chicken. The key is that it’s tender and well-shredded for ease of mixing and a consistent bite.
Is there a way to make a gluten-free version?
Yes! Swap the canned biscuits with your favorite gluten-free biscuit dough or make a biscuit topping from scratch using gluten-free flour blends. Just keep an eye on baking times as they may vary.
Can I make this recipe dairy-free?
To make it dairy-free, use dairy-free cream of chicken soup alternatives and substitute the cheeses with plant-based versions. Also, choose dairy-free butter or oil to coat the biscuits for an allergy-friendly dish.
How can I add more flavor to the filling?
Try sautéing the garlic and vegetables before mixing, or add fresh herbs like rosemary and thyme. A splash of white wine or a bit of Dijon mustard can also add fantastic depth to the creamy filling.
Final Thoughts
This Chicken Pot Pie with Biscuits Recipe genuinely hits all those comfort food buttons with its rich filling and pillowy biscuit topping. It’s easy enough for a busy weeknight but special enough to share with family and friends. Trust me, once you try it, you’ll want this cozy classic on your rotation all year round!
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Chicken Pot Pie with Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Biscuits is a comforting and hearty casserole that combines tender shredded chicken, creamy soup, mixed vegetables, and a blend of cheeses, all topped with buttery baked canned biscuits. It’s a quick and easy meal perfect for family dinners, taking just 35 minutes to prepare and bake, delivering a warm and satisfying dish with a golden biscuit crust.
Ingredients
Filling Ingredients
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans cream of chicken soup
- 3 cups frozen mixed 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: Start by preheating your oven to 375°F (190°C). Grease a 13×9-inch baking dish thoroughly to prevent sticking and ensure easy cleanup.
- Make the Chicken Mixture: In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded mild cheddar cheese, and shredded mozzarella cheese. Mix everything well until the ingredients are evenly incorporated.
- Transfer to Baking Dish: Spread the chicken and vegetable mixture evenly into the prepared baking dish, creating a flat and uniform layer to bake evenly.
- Prepare the Biscuits: Take the canned biscuits and cut each biscuit into quarters. Place the biscuit pieces into a bowl, drizzle the melted butter over them, and toss gently to coat all sides with butter for a rich flavor.
- Partially Bake the Biscuits: Arrange the butter-coated biscuit pieces on a greased baking sheet in a single layer. Bake them for 5-7 minutes in the oven until they become slightly golden and start to firm up.
- Assemble the Dish: Carefully remove the partially baked biscuits from the oven and spread them evenly on top of the chicken mixture in the baking dish to form a biscuit crust.
- Final Bake: Bake the assembled dish uncovered in the oven for 20-25 minutes until the biscuit topping turns golden brown and the filling beneath is hot and bubbly, ensuring everything is cooked through.
Notes
- For a crispier biscuit topping, you can brush them again with melted butter before the final bake.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred.
- If you want a thicker filling, reduce the amount of cream of chicken soup or add a tablespoon of flour to the chicken mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
