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
Scale
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.
