Introduction

Chicken Pot Pie with Biscuits is a comforting and easy-to-make dish perfect for any night of the week. This recipe combines tender chicken, creamy vegetables, and cheesy goodness topped with buttery biscuit pieces for a delightful twist on the classic pot pie.

Chicken Pot Pie with Biscuits Recipe - Recipe Image

Ingredients

2 cups cooked chicken or rotisserie chicken (cubed or shredded)
3 cans cream of chicken soup (10 oz each)
1 cup sour cream
1 cup cheddar cheese
1 teaspoon minced garlic
1/4 cup milk
2 1/2 cups frozen vegetables (peas and carrots, corn, or any other favorite)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons butter (melted)
12 ounces refrigerated biscuits

Instructions

Step 1: Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
Step 2: In the prepared baking dish, add cooked chicken, chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Mix well and spread the mixture evenly.
Step 3: Remove biscuits from the tube. Pull each biscuit into 2 halves, then cut each half into halves again. Cut each of those halves into 3 pieces. Push each biscuit piece into the pot pie mixture, leaving a little space between each piece so you can see the filling. Note: The whole can won’t fit; you will have 3-4 pieces left over. Bake them separately or discard.
Step 4: Brush the melted butter onto each biscuit piece.
Step 5: Cover the baking dish with foil and place it in the oven. Bake for 20 minutes covered, then remove the foil and bake another 20-25 minutes uncovered until the biscuits are fully cooked and golden brown.
Step 6: Let the pot pie sit for 5 minutes before serving. Enjoy!

Tips & Variations

For extra flavor, add fresh herbs like thyme or rosemary to the filling.
Use different vegetables like green beans or mushrooms depending on your preference.
If you want a thicker filling, reduce the milk slightly or add a tablespoon of flour before mixing.
Try using whole wheat or cheddar-flavored biscuits for a unique taste.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. Avoid freezing as the biscuits may lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, cooked fresh chicken breasts or thighs work perfectly. Just be sure they are fully cooked and shredded or cubed before mixing.

Can I prepare this dish in advance?

You can assemble the pot pie and refrigerate it overnight before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.9 from 91 reviews

This comforting Chicken Pot Pie with Biscuits recipe combines tender cooked chicken, creamy sauce, and mixed vegetables, all topped with flaky, buttery biscuit pieces baked to golden perfection. It’s a simple, hearty dish perfect for a cozy family dinner.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Filling

2 cups cooked chicken or rotisserie chicken (cubed or shredded)
3 cans cream of chicken soup (10 oz each)
1 cup sour cream
1 cup cheddar cheese
1 teaspoon minced garlic
1/4 cup milk
2 1/2 cups frozen vegetables (peas and carrots, corn, or any other favorite)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder

Topping

2 tablespoons butter (melted)
12 ounces refrigerated biscuits

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
Mix Filling Ingredients: In the prepared dish, combine cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, black pepper, garlic powder, and onion powder. Stir well to evenly distribute all ingredients.
Prepare Biscuit Topping: Remove the biscuits from the tube and cut each biscuit into 6 pieces by first halving each biscuit, then halving those halves, and finally cutting those quarters into thirds. Arrange the biscuit pieces over the chicken mixture, spacing them slightly to allow the filling to peek through.
Brush Biscuit Pieces with Butter: Brush each biscuit piece with the melted butter to enhance browning and flavor during baking.
Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to cook through without browning the biscuits prematurely.
Bake Uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes, or until the biscuits are fully cooked and golden brown on top.
Rest and Serve: Allow the pot pie to rest for 5 minutes after baking to let the filling set slightly before serving. Enjoy your hearty and delicious chicken pot pie with biscuits!

Notes

You won’t need the entire can of biscuits; expect to have 3-4 biscuit pieces left over. Bake these separately or discard as preferred.
Feel free to swap frozen vegetable varieties based on preference or availability.
Using rotisserie chicken adds great flavor and saves time.
Letting the pot pie rest before serving ensures the filling thickens and improves presentation.

Keywords: Chicken pot pie, biscuit topping, comfort food, easy chicken recipe, creamy chicken casserole