Chicken Pot Pie with Biscuits

This Chicken Pot Pie with Biscuits is a cozy, satisfying recipe that combines creamy chicken filling, hearty vegetables, and buttery, golden biscuits. Made with simple ingredients like shredded chicken, cream of chicken soup, frozen vegetables, and cheese, this pot pie casserole is a quick and delicious option for weeknight dinners. Topped with flaky biscuit pieces, it’s easy to assemble and bake, making it ideal for busy families who want a comforting homemade meal without the hassle. Perfect for cold nights or family gatherings, this chicken pot pie with biscuits will quickly become a favorite!

Table of Contents

Ingredients

3 cups cooked, shredded chicken
2 cans (10.5 oz each) 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
1 can (16 biscuits) refrigerated biscuits
2 tablespoons butter, melted

Instructions

Preheat and Prepare: Preheat your oven to 375°F. Lightly spray a 13×9-inch baking dish with nonstick spray.
Mix the Filling: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, and both cheeses. Stir well until all ingredients are thoroughly mixed.
Assemble the Dish: Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
Prepare the Biscuits: Open the can of biscuits and cut each biscuit into quarters. Place the biscuit pieces in a large bowl, drizzle with melted butter, and toss to coat.
Pre-Bake Biscuits: Arrange the biscuit pieces on a lightly greased baking sheet and bake for 5-7 minutes, just until they start to puff up but are not fully browned.
Top and Bake: Remove the biscuits from the oven and place them on top of the chicken mixture in the baking dish. Return the dish to the oven and bake, uncovered, for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Cool and Serve: Let the pot pie cool for a few minutes, then serve and enjoy!

Why You’ll Love This Recipe

This Chicken Pot Pie with Biscuits is the ultimate comfort food! It’s an easy, crowd-pleasing casserole that combines creamy chicken filling with golden, fluffy biscuits on top. Perfect for weeknight dinners or cozy weekends, this recipe is simple to make and loved by both kids and adults.

Tips

Pre-Baking the Biscuits: Pre-baking the biscuit pieces ensures they’re perfectly fluffy and cooked through when placed on top of the filling.
Shred Chicken Easily: Use rotisserie chicken or leftover cooked chicken for convenience. A fork or hand mixer can make shredding quicker.
Avoid Overbaking: Keep an eye on the biscuits; if they brown too quickly, cover the dish loosely with foil.

Variations and Substitutions

Add Herbs: Mix in fresh parsley, thyme, or rosemary for added flavor.
Different Cheeses: Substitute cheddar and mozzarella with Colby-Jack or Monterey Jack for a unique taste.
Use Fresh Vegetables: Swap the frozen vegetables with fresh diced carrots, celery, or peas for a more rustic version.

FAQs

Can I make this recipe ahead of time?
Yes, prepare the filling and refrigerate it. Just add the biscuits right before baking.

How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Serving Suggestions

Serve this Chicken Pot Pie with Biscuits alongside a fresh green salad or steamed vegetables for a complete meal. It’s also delicious with a side of garlic bread. Enjoy with family and friends on chilly nights for a warm, hearty dinner that hits the spot!