If you’re craving a cozy, comforting meal that feels like a warm hug on a plate, then this Chicken Pot Pie with Biscuits Recipe is absolutely made for you. It combines tender, juicy chicken with creamy, cheesy sauce and vibrant vegetables, all nestled beneath fluffy, buttery biscuit pieces that bake to a perfect golden brown. This dish is simple to prepare yet incredibly satisfying, giving you all the homestyle goodness that makes pot pie a timeless favorite without any fuss. Whether you’re feeding the family or looking for a hearty dish to impress guests, this recipe hits all the right notes for flavor, texture, and heartwarming satisfaction.
Ingredients You’ll Need
Don’t be intimidated by pot pie — the ingredients list for this Chicken Pot Pie with Biscuits Recipe is refreshingly straightforward. Each item plays a crucial role, adding layers of flavor, creaminess, or a pop of color that makes the dish come alive.
- Cooked chicken (2 cups): Use rotisserie or leftover chicken for tender, flavorful protein that’s ready to go.
- Cream of chicken soup (3 cans, 10 oz each): This creamy base gives you rich, comforting sauce that binds everything together.
- Sour cream (1 cup): Adds a tangy silkiness that elevates the filling’s creaminess.
- Cheddar cheese (1 cup): Melts throughout the filling, providing sharpness and richness.
- Minced garlic (1 tsp): Brings a subtle but essential savory punch.
- Milk (1/4 cup): Lightens the filling, making it smooth without heaviness.
- Frozen vegetables (2 1/2 cups): Peas, carrots, corn, or your favorites add vibrant color and a fresh crunch.
- Salt (1/2 tsp): Enhances all the flavors without overpowering.
- Black pepper (1/2 tsp): Adds just the right amount of warmth and depth.
- Garlic powder (1/2 tsp) & onion powder (1 tsp): These dried spices deepen the savory profile effortlessly.
- Melted butter (2 tbsp): Brush on the biscuits to achieve that irresistible golden, flaky crust.
- Refrigerated biscuits (12 oz): These will become fluffy, buttery little pillows crowning the pot pie.
How to Make Chicken Pot Pie with Biscuits Recipe
Step 1: Prepare Your Oven and Dish
Start your culinary journey by preheating your oven to 350 degrees Fahrenheit — that’s the sweet spot for baking your biscuits golden without burning. Then, spray a 9 x 13-inch baking dish with non-stick cooking spray to ensure your masterpiece won’t stick.
Step 2: Mix the Filling
In your prepared dish, combine the cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Mix everything thoroughly until fully incorporated, creating a luscious filling bursting with color and flavor that’s ready to base your pot pie.
Step 3: Add Biscuit Pieces on Top
Remove biscuits from their tube and cut each biscuit into 6 pieces by halving it, then halving those pieces, then cutting each into thirds. Gently press each piece onto the surface of the filling, spacing them so you can see some of the rich mixture poking through. Not all biscuit pieces will fit; save the extras to bake separately or enjoy as a snack.
Step 4: Butter Those Biscuits
Brush the biscuit pieces generously with melted butter. This little step is the secret to that golden, flaky crust everyone will swoon over.
Step 5: Bake Covered and Uncovered
Cover the dish with foil and bake for 20 minutes, allowing the flavors to meld and the filling to bubble gently. Afterwards, remove the foil and bake for an additional 20 to 25 minutes uncovered, giving those biscuit tops time to develop a beautiful golden brown finish as they fully cook through.
Step 6: Rest Before Serving
Once out of the oven, let your Chicken Pot Pie with Biscuits rest for about 5 minutes. This pause lets the filling set slightly, making each slice perfect for serving and keeping the biscuits tender yet sturdy on top.
How to Serve Chicken Pot Pie with Biscuits Recipe
Garnishes
Nothing beats serving this dish with a sprinkle of fresh parsley or chives on top. The bright green herbs add a fresh pop of color and a subtle flavor contrast that enhances the rich, creamy filling.
Side Dishes
For sides, keep it light and simple: a crisp green salad with a tangy vinaigrette balances the richness of the pot pie. Steamed green beans or roasted asparagus also pair beautifully without overshadowing the main star.
Creative Ways to Present
Try individual servings using small ramekins or oven-safe dishes, layering filling and biscuit pieces for a charming, personal touch. Adding a dusting of smoked paprika or a drizzle of hot sauce on top serves up an unexpected twist that delights the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Pot Pie with Biscuits covered tightly in the refrigerator for up to 3 days. This helps maintain the moisture of the filling and keeps the biscuit topping from drying out too much.
Freezing
You can freeze the fully assembled but unbaked pot pie in an airtight container for up to 2 months. When ready to enjoy, bake it straight from frozen, adding extra bake time as needed until bubbly and golden.
Reheating
To reheat, cover your portion loosely with foil and warm in the oven at 350 degrees until heated through—usually about 20 minutes. This method preserves the texture far better than the microwave, keeping the biscuits tender and mouthwatering.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, or corn add a lovely texture and taste. Just steam or sauté them lightly before mixing in to ensure they cook properly in the baking dish.
Is there a way to make this recipe gluten-free?
Yes, you can substitute gluten-free biscuits or even top with gluten-free pie crust alternatives, but be sure to check all ingredient labels to keep things safe.
What if I don’t have cream of chicken soup?
You can make a quick homemade version by making a roux with butter and flour, then adding chicken broth and cream to create a creamy sauce with similar texture and flavor.
Can I add other proteins or make this vegetarian?
Definitely! This recipe is very flexible. Try substituting cooked turkey or ham, or swap the chicken and soup for a vegetable medley with a creamy mushroom sauce to keep it vegetarian.
How can I make the biscuits extra flaky and flaky?
Brushing the tops with melted butter before baking helps, and avoid crowding biscuit pieces so they bake evenly. Also, resist cutting biscuits too thin to keep them fluffy and tender.
Final Thoughts
There’s something so comforting and satisfying about this Chicken Pot Pie with Biscuits Recipe that makes it a true go-to for any night of the week. The creamy filling paired with buttery biscuits is a winning combo that’s easy to whip up and impossible not to love. Give it a try — I promise it’ll become one of your favorite dishes to share with family and friends.
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Chicken Pot Pie with Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Biscuits is a comforting and easy-to-make dish combining tender cooked chicken, creamy sauce, and mixed vegetables topped with golden, buttery biscuit pieces. Perfect for a family dinner, it offers a delightful twist on the traditional pot pie using refrigerated biscuits for a quick, flaky topping.
Ingredients
Main 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, shredded
- 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 (about 8 biscuits)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking dish with non-stick cooking spray to prevent sticking.
- Mix Filling Ingredients: In the prepared baking dish, combine the cooked chicken, cream of chicken soup, sour cream, milk, shredded cheddar cheese, frozen vegetables, minced garlic, salt, black pepper, onion powder, and garlic powder. Mix everything well until evenly combined and spread out evenly in the dish.
- Prepare Biscuit Topping: Remove biscuits from the tube. Split each biscuit in half, then cut each half into halves again, and then cut each resulting half into three smaller pieces. Place each biscuit piece onto the chicken mixture, leaving small gaps to expose the filling beneath. Note: not all biscuit pieces will fit; you may have 3-4 leftover pieces to bake separately or discard.
- Butter the Biscuits: Brush the melted butter generously over every biscuit piece to ensure a golden brown finish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes, allowing the filling to heat through and start bubbling.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the biscuit topping is fully cooked and beautifully golden brown.
- Rest and Serve: Let the pot pie sit for 5 minutes after baking to set slightly. Serve warm and enjoy the hearty, comforting meal.
Notes
- Use rotisserie chicken for a quick shortcut.
- The biscuit topping won’t completely cover the pot pie; this allows the filling to bubble and the biscuits to crisp.
- Leftover biscuit pieces can be baked separately to avoid waste.
- Feel free to swap vegetables according to your preference or seasonal availability.
- For extra flavor, sprinkle a little paprika or fresh herbs on top before baking.
