When the chill of the evening sets in and the family gathers around the table, there’s nothing quite like a comforting dish to warm both hearts and bellies.
Enter Chicken Pot Pie with Biscuits—a Southern classic that combines savory flavors with a touch of nostalgia. This dish is not just a meal; it’s an experience, bringing together tender chicken, a medley of vegetables, and creamy sauce, all crowned with golden biscuits.
Why You’ll Love This Recipe
This Chicken Pot Pie with Biscuits is the epitome of comfort food. It’s perfect for those nights when you crave something hearty yet simple. The best part? It’s budget-friendly and quick to prepare, making it an ideal weeknight meal for busy families. With just 10 minutes of prep time and 25 minutes of cooking, you’ll have a delicious dinner ready in no time.
Ingredients You’ll Need
- 3 cups of cooked shredded chicken
- 2 cans (10.5 oz each) of cream of chicken soup
- 3 cups of frozen vegetables
- 2 teaspoons of minced garlic
- 1/2 teaspoon of ground black pepper
- 1 cup of shredded mild cheddar cheese
- 1 cup of shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons of melted butter
Step-by-Step Instructions
- Prepare Your Oven and Baking Dish:
Preheat your oven to 375°F. Spray a 13×9-inch baking dish with a nonstick spray to ensure easy cleanup later. - Mix the Filling:
In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both types of cheese. Stir everything together until well mixed. - Assemble the Dish:
Pour the chicken mixture into your prepared baking dish, spreading it out evenly. - Prepare the Biscuits:
Open your can of biscuits and cut each one into quarters. Place the biscuit pieces in a large bowl and drizzle with melted butter. Toss them gently to coat. - Pre-bake the Biscuits:
Arrange the biscuit pieces on a lightly greased baking sheet and bake them for about 5-7 minutes. This step helps ensure they’re perfectly cooked once atop the pot pie. - Top and Bake:
Once pre-baked, arrange the biscuits over the chicken mixture in the baking dish. Place the dish back in the oven and bake, uncovered, for 20 to 25 minutes until the biscuits are golden brown. - Serve and Enjoy:
Allow the pot pie to cool slightly before serving. This not only makes it safe to eat but also helps the flavors meld together beautifully.
Why This Recipe Works
The combination of creamy chicken filling and buttery biscuits is a match made in culinary heaven. The use of canned biscuits saves time without sacrificing flavor or texture. Meanwhile, using frozen vegetables keeps this recipe both convenient and economical, allowing you to enjoy a variety of flavors without additional prep work.
Tips for Success
- Cheese Choices: Feel free to experiment with different cheese varieties to suit your taste preferences.
- Vegetable Variations: While this recipe calls for frozen vegetables, you can use fresh ones if you prefer. Just be sure to adjust cooking times accordingly.
- Make It Your Own: Add herbs like thyme or rosemary for an extra layer of flavor.
This Chicken Pot Pie with Biscuits is sure to become a family favorite, providing warmth and comfort with every bite. Whether you’re serving it on a busy weeknight or as part of a cozy weekend gathering, it’s bound to bring smiles all around the table. Enjoy this delicious slice of Southern comfort!
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Chicken Pot Pie with Biscuits
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Southern
- Diet: Comfort Food
Description
This Chicken Pot Pie with Biscuits is the perfect comfort meal. The juicy chicken and flavorful vegetables are enveloped in a creamy sauce and topped with tender, golden biscuits. Budget-friendly, easy, and fast—this is the ideal weeknight family dinner!
Ingredients
- 3 cups cooked shredded chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 3 cups frozen vegetables
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons butter, melted
Instructions
Preheat oven to 375°F (190°C).
Spray a 13×9-inch baking dish with nonstick spray.
In a large bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese. Mix until well combined.
Pour the chicken mixture into the prepared baking dish and spread evenly.
Open the can of biscuits and cut each biscuit into quarters. Place the pieces in a large bowl.
Drizzle the melted butter over the biscuit pieces and toss gently to coat.
Arrange the buttered biscuit pieces in a single layer on a lightly greased baking sheet and pre-bake for 5–7 minutes, just until they start to puff.
Remove from oven and place the biscuit pieces on top of the chicken mixture.
Bake, uncovered, for 20–25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Let cool slightly before serving. Enjoy warm!
Notes
You can use rotisserie chicken to save time.
Frozen vegetable mix usually includes peas, carrots, corn, and green beans—perfect for this recipe.
Feel free to use homemade biscuits if you prefer.
Add fresh herbs like parsley or thyme for extra flavor.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 1230 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg
