Simple Chicken Pot Pie with Biscuits Recipe

Introduction

Chicken pot pie is a comforting classic, and this simple version uses canned biscuits for an easy and delicious twist. Filled with shredded chicken, creamy soup, and mixed vegetables, it’s perfect for a hearty weeknight meal.

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 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, mozzarella, and cheddar cheese. Mix well to combine evenly.
3. Step 3: Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
4. Step 4: Arrange the canned biscuits over the top of the chicken mixture, spacing them evenly to cover the filling.
5. Step 5: Brush the melted butter over the biscuits to help them brown nicely.
6. Step 6: Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through.
7. Step 7: Remove from the oven and let it rest for a few minutes before serving. Enjoy your simple chicken pot pie!

Tips & Variations

• For extra flavor, sauté the garlic briefly in a bit of butter before adding to the chicken mixture.
• Swap the frozen mixed vegetables with fresh peas, carrots, and corn for a fresher taste and texture.
• Use self-rising biscuits instead of canned biscuits if you prefer a fluffier topping.
• Add a teaspoon of dried herbs like thyme or rosemary to the filling for a more aromatic pot pie.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through to keep the biscuits from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh biscuits instead of canned?

Yes, fresh homemade or store-bought biscuits can be used. Just make sure to adjust the baking time accordingly to ensure they cook fully and turn golden brown.

Can I freeze this chicken pot pie?

You can freeze the assembled pot pie before baking. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding extra time to ensure the biscuits cook through.

Simple Chicken Pot Pie with Biscuits Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

This Simple Chicken Pot Pie with Biscuits is a comforting and easy-to-make family favorite. Combining tender shredded chicken, creamy sauce, mixed vegetables, and cheesy goodness, topped with flaky biscuits, this dish offers a delicious twist on the traditional pot pie without the hassle of making a crust from scratch.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• 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

Topping

• 16 canned biscuits
• 2 tbsp melted butter

Instructions

1. Prepare the filling: In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, mixed frozen vegetables, minced garlic, and ground black pepper. Mix thoroughly until all ingredients are well incorporated, creating a creamy and flavorful filling.
2. Add the cheese: Stir in the shredded mozzarella and grated mild cheddar cheeses into the filling mixture. The cheeses will add richness and help bind the filling together as it bakes.
3. Assemble in baking dish: Preheat your oven to 375°F (190°C). Pour the prepared chicken and vegetable mixture into a large baking dish, spreading it evenly over the bottom.
4. Prepare biscuits: Arrange the 16 canned biscuits over the top of the chicken mixture, covering it completely. You may lightly press them to ensure even coverage.
5. Brush with butter: Using a pastry brush, lightly brush the melted butter over the top of the biscuits. This will help create a golden and flaky crust during baking.
6. Bake: Place the assembled dish into the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
7. Serve: Remove from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly for easier portioning. Enjoy your comforting chicken pot pie with biscuits!

Notes

• You can substitute frozen vegetables with fresh veggies like peas, carrots, and corn for a fresher bite.
• For added flavor, consider adding herbs like thyme or parsley to the filling.
• Ensure the chicken is well-cooked and shredded for the best texture.
• Use a baking dish large enough to fit all biscuit dough without overlapping for even baking.
• Leftovers can be refrigerated and reheated; add a few minutes to baking if reheating in the oven for crispiness.

Keywords: chicken pot pie, biscuit topping, easy chicken pot pie, creamy chicken pot pie, comfort food, weeknight dinner