Chicken Pot Pie with Biscuits

There’s something so comforting about a warm, bubbling chicken pot pie fresh from the oven, the aroma of savory spices mingling with melted cheese. This Chicken Pot Pie with Biscuits recipe combines tender shredded chicken, a creamy filling, and fluffy biscuits to bring you a satisfying meal that can be whipped up in under an hour. It’s a perfect way to make use of leftovers while creating a dish that the whole family will love.

This recipe is ideal for busy weeknights or cozy weekends when you want a hearty dish without too much fuss. It’s also perfect for meal prep; feel free to make it ahead of time and pop it in the oven whenever you’re ready to enjoy.

Why You’ll Love This Recipe

• Enjoy a creamy filling loaded with tender chicken and vegetables.
• The biscuits add a delightful, fluffy texture to the dish.
• Easy to make in just one baking dish.
• Quick prep and cooking time make it a weeknight winner.

What You’ll Need

Gather everything you need for this delicious dish:

For the Filling

• 3 cups cooked shredded chicken
• 2 10.5 oz cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cup shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese

For the Biscuits

• 16 canned biscuits
• 2 tbsp butter, melted

Consider using low-sodium soup for a healthier option.

Substitutions & Swaps

• Use rotisserie chicken for ease.
• Swap vegetables based on preference.
• Replace mozzarella with your favorite cheese.
• Use homemade biscuits if preferred.

How to Make It

The steps to create this indulgent dish are simple.

Preheat

Preheat oven to 375°F.

Spray

Spray a 13×9-inch baking dish with nonstick spray.

Combine

In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, minced garlic, and shredded cheeses. Mix until everything is well combined.

Pour

Pour the chicken mixture into the prepared baking dish, ensuring it’s evenly spread across the bottom.

Cut

Grab the can of biscuits, cut each biscuit into quarters, and place them in a large bowl.

Drizzle

Drizzle the biscuit pieces with the melted butter and toss to coat well.

Bake Biscuits

Bake the biscuits for about 5-7 minutes on a lightly greased baking sheet until they are just starting to turn golden.

Top

Once the biscuits are done, top the chicken mixture with the biscuit quarters evenly.

Final Bake

Bake the entire dish, uncovered, for 20 to 25 minutes until the filling is bubbly and the biscuits are golden.

Cool

Let the dish cool until it’s safe to eat.

Serve

Serve and enjoy your delicious Chicken Pot Pie with Biscuits!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, store in a freezer-safe container for up to 2 months.
Reheat: Microwave on medium for 4-6 minutes or until heated through.

Tips for Best Results

• Ensure the chicken is properly shredded for even distribution.
• Bake biscuits slightly before adding to get a nice crisp.
• Let the dish rest after baking for easier serving.

Serving Suggestions

• Pair with a fresh garden salad for a complete meal.
• Serve with a side of mashed potatoes for extra comfort.
• Perfect for family gatherings or cozy weekends at home.