Simple Chicken Pot Pie with Biscuits Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Biscuit Topping: Carefully transfer the buttered biscuit pieces and arrange them evenly over the chicken mixture in the baking dish.
- 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.
- 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
