Simple Chicken Pot Pie with Biscuits Recipe

Introduction

This Simple Chicken Pot Pie with Biscuits is a comforting, easy-to-make dish perfect for any weeknight dinner. Tender chicken and creamy vegetables are topped with buttery biscuit pieces for a deliciously satisfying meal the whole family will love.

Ingredients

• 3 cups cooked, shredded chicken
• 2 cans (10.5 oz each) cream of chicken soup
• 3 cups mixed frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mozzarella cheese
• 1 cup grated mild cheddar cheese
• 16 canned biscuits
• 2 tbsp melted butter

Instructions

1. Step 1: Preheat your oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray and set it aside.
2. Step 2: In a large bowl, combine the cooked chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, mozzarella, and cheddar cheese. Stir until well mixed.
3. Step 3: Spread the chicken and vegetable mixture evenly into the prepared baking dish, smoothing the top.
4. Step 4: Open the canned biscuits and cut each into quarters. Place the pieces in a large bowl, drizzle with melted butter, and toss to coat evenly.
5. Step 5: Arrange the buttered biscuit pieces evenly over the chicken mixture in the baking dish.
6. Step 6: Bake uncovered for 20 to 25 minutes, until the biscuits are golden brown and the casserole is bubbly.
7. Step 7: Let the pot pie cool for a few minutes before serving to allow the filling to set slightly. Enjoy!

Tips & Variations

• For extra flavor, add fresh herbs like thyme or rosemary to the filling mixture.
• Use a combination of fresh vegetables if preferred, but adjust cooking time accordingly.
• Swap canned biscuits for homemade biscuit dough for a more homemade touch.
• If you like a crispier topping, brush the biscuit pieces with a little extra melted butter before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire dish in a 350°F oven until heated through. For best texture, avoid microwaving leftovers multiple times to keep the biscuit topping from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked shredded chicken?

It’s best to use cooked, shredded chicken for this recipe to ensure even cooking. If you only have raw chicken, cook and shred it before combining with the other ingredients.

Can I make this pot pie ahead of time?

Yes, you can assemble the dish up to a day in advance and refrigerate it covered. Bake just before serving, adding a few extra minutes to the bake time if it’s coming straight from the fridge.

Simple Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.8 from 130 reviews

This Simple Chicken Pot Pie with Biscuits is a comforting and easy-to-make casserole featuring tender shredded chicken, mixed vegetables, creamy cheese sauce, and a buttery biscuit topping baked to golden perfection. It’s a wholesome family-friendly dish perfect for a cozy dinner.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked, shredded chicken
• 2 cans (10.5 oz each) cream of chicken soup
• 3 cups mixed frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mozzarella cheese
• 1 cup grated mild cheddar cheese

Biscuit Topping

• 16 canned biscuits
• 2 tbsp melted butter

Instructions

1. Preheat Oven: Preheat your oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray and set it aside to prevent sticking and to make for easier cleanup later.
2. Make the Filling: In a large bowl, combine the cooked shredded chicken, cream of chicken soup, mixed frozen vegetables, minced garlic, ground black pepper, shredded mozzarella cheese, and grated mild cheddar cheese. Stir everything together until the mixture is well combined and evenly distributed.
3. Assemble Filling: Spread the chicken and vegetable mixture evenly into the prepared baking dish, making sure the top is level so the biscuits will bake evenly later.
4. Prepare Biscuit Topping: Open the canned biscuits and cut each biscuit into quarters. Place all biscuit pieces in a large bowl. Drizzle the melted butter over the biscuit pieces and toss them to coat evenly, ensuring every piece is well coated for a nice golden bake.
5. Add Biscuit Topping: Carefully transfer the buttered biscuit pieces and arrange them evenly over the chicken mixture in the baking dish.
6. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and the casserole is bubbly.
7. Cool and Serve: Let the casserole cool for a few minutes before serving to allow the filling to set slightly and ensure it’s safe to eat. Serve and enjoy!

Notes

• You can use fresh vegetables instead of frozen if preferred; just steam them slightly before adding to the filling.
• Feel free to substitute mozzarella and cheddar with other cheese varieties like pepper jack or gouda for a different flavor profile.
• If you prefer a thicker filling, add a little flour or cornstarch to the soup mixture before baking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
• For a lower-fat version, use reduced-fat cheeses and low-fat cream of chicken soup.

Keywords: chicken pot pie, chicken casserole, biscuit topping, easy dinner recipe, comfort food, baked chicken dish