If you are craving a comforting, hearty meal that feels like a warm hug on a plate, this Chicken Pot Pie with Biscuits Recipe is just what you need. It combines tender shredded chicken, creamy soup, vibrant frozen vegetables, and a perfect blend of cheeses, all topped with buttery, golden-baked biscuits for that ideal crunchy yet fluffy finish. Whether it’s a family dinner or a casual gathering, this dish is guaranteed to bring everyone to the table with smiles and full bellies.
Ingredients You’ll Need
The magic of this Chicken Pot Pie with Biscuits Recipe lies in its simple but mighty ingredients. Each one plays a role in building layers of flavor, texture, and color that make this dish a true crowd-pleaser.
- 3 cups cooked shredded chicken: Provides tender protein and classic pot pie heartiness.
- 2 (10.5-ounce) cans of cream of chicken soup: Creates a rich and creamy base to bind everything together.
- 3 cups frozen vegetables: Adds vibrant color and a mix of textures with minimal prep.
- 2 teaspoons minced garlic: Infuses a warm and aromatic depth of flavor.
- ½ teaspoon ground black pepper: Gives a gentle kick that balances the creaminess.
- 1 cup shredded mild cheddar cheese: Offers a subtle sharpness and gooey meltiness.
- 1 cup shredded mozzarella cheese: Contributes a stretchy, creamy texture.
- 16 canned biscuits: Provide the buttery, flaky biscuit topping that turns this pot pie into a total comfort food superstar.
- 2 tablespoons melted butter: Adds richness and helps the biscuits bake to a golden perfection.
How to Make Chicken Pot Pie with Biscuits Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C) and greasing a 13×9-inch baking dish. This creates the perfect environment for your pot pie to bake evenly and helps prevent sticking.
Step 2: Mix the Filling
In a large bowl, combine your cooked shredded chicken with the cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, and both cheddar and mozzarella cheeses. Stir everything together until it’s evenly mixed and ready to be spread into your baking dish.
Step 3: Spread the Mixture
Take your well-mixed filling and evenly spread it into the prepared baking dish. This layer will be the savory heart of your pot pie.
Step 4: Prepare the Biscuits
Cut each biscuit into quarters and place them in a mixing bowl. Drizzle with melted butter and toss gently to coat each piece thoroughly, which ensures that lovely golden crust once they bake.
Step 5: Partially Bake the Biscuits
Spread the buttery biscuit pieces on a greased baking sheet and bake for 5-7 minutes until they are just starting to turn golden. This step helps the biscuits develop a perfect texture that won’t turn soggy on top of the filling.
Step 6: Assemble the Pot Pie
Once the biscuits are partially baked, place them carefully over the chicken mixture in the baking dish, covering the filling with this flaky, golden quilt.
Step 7: Bake to Perfection
Bake the entire dish uncovered for 20-25 minutes until the biscuits have a beautiful golden brown top and the filling is bubbly and hot. Your kitchen will start to smell like pure comfort.
Step 8: Cool and Serve
Allow the Chicken Pot Pie with Biscuits Recipe to cool slightly before serving to let everything set and make serving easier. Get ready for warm, cheesy bites that melt in your mouth.
How to Serve Chicken Pot Pie with Biscuits Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a fresh pop of color and an herbal brightness that beautifully complements the rich filling. A little cracked black pepper on top just before serving wakes up the flavors even more.
Side Dishes
This dish is so hearty that simple sides work best. Consider a crisp green salad dressed lightly with vinaigrette or steamed green beans with a squeeze of lemon to add crunch and balance. Roasted Brussels sprouts or a tangy coleslaw also pair wonderfully.
Creative Ways to Present
For a fun twist, serve this pot pie in individual ramekins for personal portions. Top each with biscuit quarters shaped into little hearts or stars for a charming touch. You can also add a drizzle of your favorite hot sauce or a dollop of sour cream to customize each serving.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftovers tightly with plastic wrap or transfer to an airtight container to keep the filling moist and the biscuit topping from drying out. Refrigerated leftovers will stay fresh for up to 3 days.
Freezing
This Chicken Pot Pie with Biscuits Recipe freezes beautifully. For best results, assemble the dish but do not bake. Wrap tightly with foil and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through to maintain that crispy biscuit topping. Avoid the microwave if possible to keep textures intact, but if necessary, microwave in short bursts and finish in the oven.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like carrots, peas, and green beans can be used. Just make sure to cook them slightly before mixing to maintain the right texture and to avoid extra moisture making the filling watery.
What can I substitute for canned biscuits?
If you prefer, you can use homemade biscuit dough or puff pastry. Just keep in mind the bake time may vary slightly, and texture will differ but still deliciously complement the filling.
Is this recipe suitable for meal prepping?
Yes! It’s perfect for meal prepping since you can assemble it ahead of time and then bake it freshly whenever you want. It also freezes well so you can enjoy ready-to-go meals on busy days.
Can I add herbs or spices to the filling?
Definitely! Chopped rosemary, thyme, or sage infuse lovely flavors. A pinch of paprika or a dash of cayenne pepper can also add a warming touch for those who like a little extra kick.
How do I ensure the biscuits cook fully without burning?
Partially baking the biscuit pieces before topping the filling, as directed in the recipe, helps them cook through without burning. If your oven runs hot, you can tent the dish with foil towards the end of baking to protect the biscuits.
Final Thoughts
There’s something undeniably wonderful about a Chicken Pot Pie with Biscuits Recipe that brings pure comfort to the table. It’s easy to make, soothing to eat, and perfect for any time you want a reliable, crowd-pleasing meal. I can’t wait for you to dive in and share this with your favorite people — it’s a guaranteed new classic in the making.
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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 Dish
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Chicken Pot Pie made easy with a creamy chicken and vegetable filling topped with tender, buttery biscuit pieces. This one-dish meal comes together quickly and bakes to a golden finish, perfect for a satisfying 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.
- Make the Chicken Mixture: In a large bowl, thoroughly combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, cheddar cheese, and mozzarella cheese until evenly mixed.
- Transfer to Baking Dish: Spread the prepared chicken mixture evenly into the greased baking dish, creating a smooth layer.
- Prepare the Biscuits: Cut each biscuit into quarters. Place the biscuit pieces into a bowl, drizzle with melted butter, and toss well to coat them evenly with butter.
- Partially Bake the Biscuits: Arrange the butter-coated biscuit pieces on a greased baking sheet in a single layer. Bake in the oven for 5-7 minutes until they start to turn slightly golden.
- Assemble the Dish: Remove the partially baked biscuits from the oven and carefully place them on top of the chicken and vegetable filling in the baking dish, covering the surface evenly.
- Final Bake: Return the baking dish to the oven and bake uncovered for an additional 20-25 minutes until the biscuit topping is golden brown and the filling is bubbly and hot.
- Cool & Serve: Allow the pot pie to cool slightly for a few minutes before serving to let the filling set and to prevent burns.
Notes
- You can substitute the frozen vegetables with fresh ones if preferred, adjusting cooking time accordingly.
- For a lower-fat option, use reduced-fat cheese and light cream of chicken soup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- If desired, add herbs like thyme or parsley to the filling for extra flavor.
