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There’s something undeniably comforting about a warm bowl of Chicken Pot Pie with Biscuits on a chilly evening—it’s like a hug from the kitchen. I remember the first time I made this homemade Chicken Pot Pie with Biscuits; the flaky biscuits crowning a creamy filling of tender chicken and veggies had my family raving for seconds. If you’re craving that classic comfort food but want an easy version that doesn’t require hours of work, this Chicken Pot Pie with Biscuits recipe is your answer. Let’s dive in and create some kitchen magic together.
In my experience, the key to the best Chicken Pot Pie with Biscuits lies in balancing those savory flavors with just the right amount of creaminess. I’ve tweaked this over the years to make it simpler yet more delicious, drawing from family traditions. Now, you might be thinking it’s complicated, but trust me—it’s straightforward and worth every bite.
I’m excited to share this Chicken Pot Pie with Biscuits with you because it brings back those cozy memories while being totally doable on a weeknight. Pair it with a simple salad, and you’ve got a meal that feels special. Ready to roll up your sleeves? Let’s get cooking!
Key Takeaways:
- This Chicken Pot Pie with Biscuits delivers classic comfort with a modern twist, using simple ingredients for maximum flavor.
- Prep and cook in under an hour, perfect for busy evenings without sacrificing taste.
- Creamy, savory filling topped with golden biscuits creates an irresistible texture contrast.
- Focus on fresh veggies and quality chicken for the most tender results every time.
- Store leftovers easily for up to three days, reheating for quick meals throughout the week.
Why You’ll Adore This Chicken Pot Pie with Biscuits
Ultimate Comfort Food: Nothing beats the nostalgia of Chicken Pot Pie with Biscuits on a cool day—it’s hearty, warming, and feels like home. The creamy filling hugs the tender chicken and veggies, making every spoonful satisfying. I’ve found it instantly lifts spirits after a long day.
Family-Friendly Appeal: Kids and adults alike dig into this dish; the fun biscuit topping makes it exciting. It’s versatile for picky eaters, and you can customize veggies to suit tastes. Here’s the thing—it’s a crowd-pleaser that brings everyone to the table with smiles.
Simple Yet Impressive: Despite its cozy vibe, this Chicken Pot Pie with Biscuits comes together quickly without fancy skills. The results look and taste gourmet, perfect for impressing guests. What I find interesting is how such basic steps yield something so delicious.
Nutritious Balance: Packed with protein from chicken and veggies for vitamins, it keeps things wholesome. The biscuits add a touch of indulgence without overwhelming. Let’s be honest, it’s comfort food you can feel good about enjoying.
Essential Ingredients for Chicken Pot Pie with Biscuits
Cooked Chicken: Use rotisserie or shredded boiled chicken for tenderness and flavor in your Chicken Pot Pie with Biscuits. It provides the protein base, soaking up the creamy sauce beautifully. In my experience, about 2-3 cups ensures hearty portions without overpowering the veggies. Freshly cooked chicken adds a subtle juiciness that elevates the whole dish.
Mixed Vegetables: Frozen or fresh carrots, peas, and celery create that classic pot pie medley. They add color, crunch, and nutrients to the filling. I love how they balance the richness, keeping the Chicken Pot Pie with Biscuits light yet satisfying. Sautéing them briefly enhances their natural sweetness.
Cream of Chicken Soup: This forms the velvety base for the sauce, tying everything together in this Chicken Pot Pie with Biscuits. It’s convenient and infuses savory depth effortlessly. For a homemade twist, you can whisk up a quick roux, but the canned version saves time without skimping on taste. It ensures a creamy consistency that’s spoonable and comforting.
How to Make Chicken Pot Pie with Biscuits
Prepare the Filling
Start by heating a large skillet over medium heat and adding a tablespoon of butter to melt. Toss in diced onions, carrots, and celery, sautéing until softened—about 5 minutes—for that aromatic base in your Chicken Pot Pie with Biscuits. Stir in the cooked chicken and mixed vegetables, letting the flavors mingle warmly. Pour in the cream of chicken soup mixed with a splash of milk to achieve a smooth, pourable consistency that coats everything evenly.
Assemble the Layers
Transfer the savory filling to a greased 9×13 baking dish, spreading it out evenly so every biscuit gets a good perch. The scent of herbs and chicken wafting up is pure temptation at this stage. Now, open your biscuit dough and arrange the rounds atop the filling, pressing gently to nestle them in. Brush with a bit of melted butter for golden, flaky tops that crisp beautifully in the oven.
Bake to Perfection
Preheat your oven to 375°F and slide the assembled Chicken Pot Pie with Biscuits inside for 25-30 minutes, until bubbles form around the edges and biscuits are puffed and golden. Keep an eye on it—the kitchen will fill with an irresistible aroma that signals it’s almost dinnertime. Let it rest for 5 minutes post-bake to set, making serving a breeze. This step seals in all the cozy goodness.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mixed frozen vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
- 2 tbsp butter, melted (for brushing)
- 1 small onion, diced (optional for extra flavor)
- 1 celery stalk, diced
Chicken Pot Pie with Biscuits Instructions
- Preheat oven to 375°F. In a skillet, sauté onion and celery in 1 tbsp butter until soft, about 3-4 minutes.
- Add shredded chicken and mixed vegetables; cook for 2 minutes to heat through.
- Stir in cream of chicken soup, milk, thyme, salt, and pepper. Simmer until thickened, 5 minutes.
- Pour mixture into a 9×13 baking dish.
- Arrange biscuit dough on top of the filling.
- Brush biscuits with melted butter.
- Bake for 25-30 minutes until biscuits are golden and filling bubbles.
- Let cool for 5 minutes before serving.
Pro Tips for the Best Chicken Pot Pie with Biscuits
Use Rotisserie Chicken: It saves time and adds juicy flavor—shred it fresh for the best texture in your dish.
Don’t Overcrowd the Biscuits: Space them slightly apart so they bake evenly and get that perfect flaky edge.
Add Cheese if Desired: Sprinkle shredded cheddar over the filling before topping for a melty, extra-savory twist.
You Must Know
- This recipe serves 6-8 people, ideal for family dinners or meal prep.
- Gluten-free biscuits work seamlessly as a substitute for dietary needs.
- The filling can be made dairy-free using coconut milk instead of cream soup.
- Baking at high heat ensures crispy biscuit tops without sogginess.
How to Store Chicken Pot Pie with Biscuits
Cool your Chicken Pot Pie with Biscuits completely before covering tightly with foil or transferring to an airtight container—it’ll keep in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe dishes for up to 2 months, thawing overnight in the fridge first. Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual servings for quick lunches. This way, you can enjoy the flavors fresh-tasting every time.
Customizing Your Chicken Pot Pie with Biscuits
Swap in turkey for a post-holiday twist or add mushrooms for earthiness in your Chicken Pot Pie with Biscuits—both keep the classic vibe intact. For a spicy kick, stir in diced jalapeños or a dash of hot sauce to the filling. If you’re watching carbs, try cauliflower mash instead of biscuits. Experiment freely; I’ve found these tweaks make it endlessly adaptable to your pantry.
Check out this chicken broccoli rice casserole for another cozy variation on chicken comfort foods.
What to Serve with Chicken Pot Pie with Biscuits
A crisp green salad with vinaigrette cuts through the richness perfectly, adding freshness to your meal. Roasted broccoli or steamed asparagus brings vibrant color and nutrients as a simple side. For drinks, pair with a chilled white wine or herbal tea to complement the savory notes. Don’t forget warm crusty bread if you want to soak up every bit of that creamy sauce.
Chicken Pot Pie with Biscuits
This Chicken Pot Pie with Biscuits is the perfect comfort meal. The juicy chicken and flavorful vegetables are enveloped in a creamy sauce and topped with tender biscuits. It's also budget-friendly and fast, the perfect weeknight family meal!
Timing
Recipe Details
Ingredients
- 01 3 cups cooked shredded chicken
- 02 2 10.5oz cream of chicken soup
- 03 3 cups frozen vegetables
- 04 2 tsp minced garlic
- 05 1/2 tsp ground black pepper
- 06 1 cup shredded mild cheddar cheese
- 07 1 cup shredded mozzarella cheese
- 08 16 canned biscuits
- 09 2 tbsp butter (melted)
Instructions
Preheat oven to 375°F.
Spray a 13x9-inch baking dish with nonstick spray.
In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.
Mix until combined.
Pour the mixture into the baking dish.
Now grab the can of biscuits.
Cut each biscuit into quarters, then place in a large bowl.
Drizzle with the melted butter, and toss.
Bake the biscuits for about 5-7 minutes on a lightly grease baking sheet.
Top the chicken mixture with the biscuits.
Bake, uncovered, for 20 to 25 minutes.
Let cool until it's safe to eat.
Serve & enjoy!
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Chicken Pot Pie with Biscuits
Can I make Chicken Pot Pie with Biscuits ahead of time?
Absolutely—assemble the filling and topping up to 24 hours in advance, then bake when ready. Just cover and refrigerate until baking time. This makes it great for entertaining or busy nights.
How long does Chicken Pot Pie with Biscuits last in the fridge?
Store it covered for up to 3 days safely. Beyond that, freeze for longer preservation. Always reheat to an internal temperature of 165°F.
Can I use homemade biscuits for Chicken Pot Pie with Biscuits?
Yes, homemade biscuits add a personal touch and can be more tender. Prepare the dough ahead and chill, or bake them separately if preferred for extra fluffiness.
Is Chicken Pot Pie with Biscuits gluten-free?
It can be with gluten-free cream soup and biscuit mix—opt for brands like Bisquick’s gluten-free version. This easy swap keeps the comforting essence of Chicken Pot Pie with Biscuits intact for everyone. For more ideas, see our healthy garlic parmesan chicken pasta.
What if I don’t have cream of chicken soup?
Make a quick substitute with flour, butter, broth, and milk for the roux base. It takes about 10 minutes and tastes just as creamy. Adjust seasonings to match.
How do I make Chicken Pot Pie with Biscuits vegetarian?
Replace chicken with chickpeas or tofu for protein, and use vegetable broth in the sauce. This version of Chicken Pot Pie with Biscuits stays hearty and flavorful. It’s a hit with plant-based eaters.
Can I bake Chicken Pot Pie with Biscuits in individual ramekins?
Sure—portion the filling into ramekins and top with cut biscuit dough for single servings. Bake time shortens to 20 minutes. It’s perfect for portion control or dinner parties.
Why are my biscuits soggy in Chicken Pot Pie with Biscuits?
Ensure the filling isn’t too wet—simmer it down first—and bake until fully golden. Elevating biscuits slightly helps steam escape. Next time, it’ll be crisp perfection.
Final Thoughts
From the first bubbly edge to the last flaky bite, this Chicken Pot Pie with Biscuits captures all the warmth of home-cooked meals. I’ve shared it countless times, and it never fails to delight. Give this recipe a whirl tonight—you won’t regret it! For more chicken inspirations, try our creamy white chicken chili or million dollar chicken bake.