Chicken Pot Pie with Biscuits Recipe

If you’re searching for a cozy classic that tastes like home in every bite, look no further than Chicken Pot Pie with Biscuits. This dish wraps creamy chicken, savory vegetables, and gooey cheese beneath a golden topping of pillowy, buttery biscuits—think of it as the weeknight hero that never fails to impress family and friends. From busy evenings to comforting Sunday suppers, Chicken Pot Pie with Biscuits is irresistibly simple yet so full of flavor, destined to become a favorite in your kitchen.

Ingredients You’ll Need

Don’t let the delicious results fool you—the ingredient list for Chicken Pot Pie with Biscuits is short, sweet, and delightfully straightforward. Each item has its own job, from forming the creamy base to delivering that iconic cheesy pull and biscuit crunch. Gather these essentials before you get started:

• Cooked shredded chicken (3 cups): Rotisserie chicken saves time and infuses rich, savory flavor into every bite.
• Cream of chicken soup (two 10.5oz cans): This pantry staple creates the silkiest, most comforting sauce.
• Frozen vegetables (3 cups): Pre-chopped and full of color, they bring a pop of freshness and ease to the filling.
• Minced garlic (2 teaspoons): Just enough to add gentle warmth and depth.
• Ground black pepper (1/2 teaspoon): Balances the creaminess with a subtle kick.
• Shredded mild cheddar cheese (1 cup): Brings a tangy, melt-in-your-mouth texture.
• Shredded mozzarella cheese (1 cup): Adds that classic stretchy, gooey satisfaction.
• Canned biscuits (16): The secret shortcut to fluffy, golden-topped perfection.
• Butter, melted (2 tablespoons): Adds richness to the biscuit topping and helps it brown just right.

How to Make Chicken Pot Pie with Biscuits

Step 1: Get Your Oven Prepped

First things first! Preheat your oven to 375°F. This ensures the Chicken Pot Pie with Biscuits bakes evenly and gets those biscuits beautifully golden. Give your 13×9-inch baking dish a generous coat with nonstick cooking spray—no one wants delicious filling getting stuck!

Step 2: Mix Together the Creamy Filling

Grab your largest mixing bowl and add the shredded chicken, both cans of cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella. Now, mix boldly! The cheeses will begin to marry into the soup base, coating all those veggies and chicken in creamy, savory goodness.

Step 3: Fill Your Baking Dish

Pour that dreamy mixture straight into your prepared baking dish. Use a spatula to smooth it out evenly, making sure every scoop will have a perfect balance of chicken, veggies, and cheese once it’s served.

Step 4: Prep the Biscuits

Now, for one of the most fun parts of this Chicken Pot Pie with Biscuits: biscuit magic! Open up your cans, then cut each biscuit into quarters. Toss the pieces into a large bowl, drizzle over the melted butter, and use your hands or a spoon to make sure each piece is coated with buttery love.

Step 5: Pre-Bake the Biscuits

To keep your biscuits extra fluffy and golden, arrange them on a lightly greased baking sheet and bake for about 5-7 minutes. This step helps the biscuits hold their shape and gives them a head start on crispiness.

Step 6: Add Biscuit Topping and Bake

Once slightly golden, arrange the biscuit pieces over the creamy chicken mixture, creating an irresistible topping. Slide the dish into the oven and bake uncovered for 20 to 25 minutes, or until the biscuits are deeply golden and the filling is bubbling away happily.

Step 7: Cool and Serve

Let the Chicken Pot Pie with Biscuits rest for a few minutes before serving—it’ll smell incredible, but this prevents burns and allows the sauce to thicken up a bit. Dish up generous portions and enjoy every comforting spoonful!

How to Serve Chicken Pot Pie with Biscuits

Garnishes

A sprinkle of fresh parsley or chives can make your Chicken Pot Pie with Biscuits not just tastier, but extra inviting. The herbs lend a bright, fresh finish that cuts through the richness and adds gorgeous color to your casserole masterpiece.

Side Dishes

While this dish is wonderfully filling on its own, pairing it with a crisp green salad or some roasted green beans is a great way to round out your table. A simple side of applesauce or tangy coleslaw won’t overpower the pot pie and adds a touch of sweetness or crunch.

Creative Ways to Present

For something special, consider serving Chicken Pot Pie with Biscuits in individual ramekins. It transforms your casserole into personalized little pies—great for dinner parties or family gatherings where everyone feels extra loved. Or, cut fun shapes in your biscuit dough for a whimsical twist!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Chicken Pot Pie with Biscuits should be cooled to room temperature and transferred to an airtight container. Store them in the refrigerator for up to 3 days. The flavors deepen a bit overnight, making for a tasty next-day lunch!

Freezing

Yes, you can freeze this comfort classic! After baking, let it cool completely, then wrap tightly with foil (or transfer to a freezer-safe container). It will keep in the freezer for up to 2 months—defrost overnight in the fridge before reheating for best results.

Reheating

To reheat, pop your Chicken Pot Pie with Biscuits in a 350°F oven, covered loosely with foil, for about 20-25 minutes or until hot. If you prefer the biscuits extra crisp, uncover for the last few minutes. A quick zap in the microwave works too, though the oven gives the topping a better texture.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Turkey makes a delicious substitute, especially after the holidays when you have extra on hand. The flavors blend beautifully with the creamy sauce and cheesy goodness.

What vegetables work best in Chicken Pot Pie with Biscuits?

Any mix of classic frozen veggies—think peas, carrots, corn, and green beans—work wonderfully. Feel free to use whatever your family loves, or clear out your freezer stash!

Can I make this dish gluten-free?

Yes! Just swap in your favorite gluten-free cream of chicken soup and biscuits. There are some fantastic premade gluten-free biscuits available in most grocery stores these days.

Do I have to pre-bake the biscuits?

Pre-baking helps the biscuits stay a little crisp and fluffy atop the filling. If you skip this step, they might be a bit doughier—but it’ll still taste fabulous in a pinch.

Can Chicken Pot Pie with Biscuits be made ahead of time?

Absolutely. Assemble everything except the biscuit topping up to a day in advance. Keep it covered in the fridge, then top with your pre-baked biscuits and bake fresh when you’re ready to enjoy.

Final Thoughts

There’s nothing quite like the bubbling aroma of Chicken Pot Pie with Biscuits filling your kitchen—comfort food at its finest. Invite your loved ones to the table, share a few stories, and enjoy one of the easiest, most satisfying dishes around. Trust me, once you try this recipe, it’ll earn a regular spot in your dinner rotation!

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