Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is a comforting and delicious meal that’s quick and easy to prepare. With tender chicken, creamy sauce, and fluffy biscuit topping, it’s perfect for busy weeknights and always a hit with the family.

Why Make This Recipe

This recipe is ideal for a satisfying, homemade meal with minimal effort. It combines the classic flavors of chicken pot pie with the convenience of refrigerated biscuits, making it a go-to dish for busy schedules. It’s also great for using up leftover chicken!

How to Make Chicken Pot Pie with Biscuits

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
¼ cup milk
2½ cups frozen vegetables (peas and carrots, corn, or any other favorite)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons melted butter
12 ounces refrigerated biscuits

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9 x 13 baking dish with non-stick cooking spray.
Prepare Filling: In the prepared baking dish, combine the cooked chicken, cream of chicken soup, sour cream, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, garlic powder, and onion powder. Mix well and spread the mixture evenly in the dish.
Prepare Biscuits: Remove the biscuits from the tube. Separate each biscuit into two halves. Cut each half into smaller pieces (about 3 pieces per half). Arrange the biscuit pieces on top of the pot pie mixture, leaving a little space between each piece to allow for expansion during baking. Note: You may have 3-4 biscuits left over; bake them separately or discard.
Add Butter: Brush the melted butter onto each biscuit piece.
Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the biscuits are fully cooked and golden brown.
Serve: Let the pot pie sit for 5 minutes before serving. Enjoy!

How to Serve Chicken Pot Pie with Biscuits

Serve the Chicken Pot Pie with Biscuits hot from the oven. It’s great on its own or with a side salad or steamed vegetables for a complete meal.

How to Store Chicken Pot Pie with Biscuits

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. You can also freeze the pot pie for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.

Tips to Make Chicken Pot Pie with Biscuits

Chicken: Use leftover rotisserie chicken for a quick option.
Vegetables: Feel free to use your favorite frozen vegetable mix or fresh vegetables if you prefer.
Biscuits: You can use any brand of refrigerated biscuits or homemade biscuit dough if you have it on hand.

Variation

Vegetarian Option: Substitute the chicken with a variety of vegetables for a vegetarian version.
Different Toppings: Try using crescent roll dough or pie crust for a different topping.

FAQs

1. Can I use homemade biscuit dough instead of refrigerated biscuits?
Yes, homemade biscuit dough can be used. Just cut it into small pieces as directed.

2. Can I make this ahead of time?
You can prepare the pot pie mixture and store it in the refrigerator for up to 24 hours before baking. Add the biscuit topping just before baking.

3. Can I use a different type of cheese?
Absolutely! You can use any cheese you like, such as mozzarella, Monterey Jack, or a cheese blend.