There’s nothing quite like the soothing warmth of a homemade meal to chase away the day’s stress, and my Easy Chicken Pot Pie with Biscuits does just that! After a long day, I often find myself craving the comfort of a hearty dish that doesn’t take hours to prepare. This 30-minute wonder not only satisfies that craving but also brings the whole family together around the dinner table.
Imagine the rich aroma of creamy chicken soup mingling with tender chunks of chicken and vibrant frozen veggies, all topped with golden, flaky biscuits that make every bite a delight. Whether you’re a seasoned chef or someone just beginning to explore the joys of cooking, this dish is foolproof and incredibly easy to whip up. Trust me, you’ll want this recipe in your weekly rotation! Perfect for busy evenings, it’s a meal that feels indulgent, yet comes together in no time, giving you more moments to enjoy with your loved ones. Let’s dive into this comforting recipe that promises to have everyone asking for seconds!
Why is Chicken Pot Pie with Biscuits a must-try?
Comfort Food Paradise: This Chicken Pot Pie with Biscuits is the ultimate cozy meal, perfect for any night of the week.
Ready in a Snap: With just 30 minutes, you can have a delicious, homemade dish that rivals your favorite diner!
Family-Friendly Appeal: Kids and adults alike will love the creaminess and flaky biscuits that create a comforting classic.
Versatile Options: Feel free to swap in your favorite veggies or leftover turkey for a unique twist.
Crowd-Pleasing Delight: Serve it at gatherings, and watch guests rave about this warm, hearty dish.
Quick Cleanup: One-baking dish means less stress and more time enjoying dinner with your loved ones!
Chicken Pot Pie with Biscuits Ingredients
• Gather these essentials for a cozy meal!
For the Filling
- Cooked Chicken (2 cups) – Provides protein; rotisserie chicken makes prep a breeze.
- Cream of Chicken Soup (3 cans, 10 oz each) – Acts as a creamy base, ensuring flavor throughout.
- Sour Cream (1 cup) – Adds creaminess and a hint of tang; Greek yogurt is a fine substitute.
- Cheddar Cheese (1 cup) – Brings a rich flavor to the mix; mozzarella offers a milder alternative.
- Minced Garlic (1 tsp) – Enhances flavor; powdered garlic can be used as a backup.
- Milk (1/4 cup) – Adjusts consistency; non-dairy milk works well too.
- Frozen Vegetables (2 1/2 cups) – Adds nutrition and texture; mix up your favorites for variety.
- Salt (1/2 tsp) – Enhances flavor; taste and adjust according to preference.
- Black Pepper (1/2 tsp) – Offers a hint of heat; feel free to dial it up or down.
- Garlic Powder (1/2 tsp) – Boosts garlic flavor; optional for those who love it.
- Onion Powder (1 tsp) – Adds depth; you can choose to leave it out if desired.
For the Biscuit Topping
- Butter (2 tbsp, melted) – Use to brush on biscuits for flavor and a golden finish.
- Refrigerated Biscuits (12 oz) – Forms the perfect topping; opt for reduced-fat or gluten-free if needed.
How to Make Chicken Pot Pie with Biscuits
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Preheat the Oven: Set your oven to 350°F (175°C). This step ensures that your dish bakes evenly and achieves that perfect golden brown finish.
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Combine the Filling: In a 9 x 13 baking dish, mix together the cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Stir until everything is well incorporated and spread it evenly.
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Prepare the Biscuits: Take the refrigerated biscuits and separate them. Cut each biscuit into quarters, then arrange the pieces on top of your chicken mixture. Leave a little space between the pieces for even baking!
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Brush with Butter: Melt the butter and drizzle it generously over the biscuit pieces. This will enhance the flavor and help achieve a beautiful golden crust.
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Bake Covered: Cover the dish with foil and bake for 20 minutes. This allows the filling to heat through and the biscuits to start cooking.
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Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes, or until the biscuits are fully cooked and have turned golden brown. Let the dish sit for 5 minutes to set before serving.
Optional: Garnish with fresh parsley for an extra pop of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Pot Pie with Biscuits?
There’s something soothing about a warm, comforting meal that beckons for delightful accompaniments to create a memorable feast.
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Fresh Green Salad: A crisp and vibrant salad adds a refreshing crunch that balances the richness of the pot pie, making every bite even more enjoyable.
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Garlic Breadsticks: Soft, buttery breadsticks bring an extra layer of comfort, perfect for sopping up any leftover sauce from your delicious Chicken Pot Pie.
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Roasted Vegetables: Seasoned and roasted to perfection, these veggies add depth and a satisfying, earthy flavor that complements the creamy filling wonderfully.
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Mashed Potatoes: Creamy, rich mashed potatoes are a classic companion that mirrors the pot pie’s heartiness and fills out the meal beautifully.
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Herb-Infused Rice: Fluffy rice seasoned with fresh herbs brings a light and aromatic element to the table, allowing the pot pie to take center stage while still providing great texture.
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Fruit Crisp: End the meal on a sweet note with a warm fruit crisp, whose sweetness and crunch contrast nicely with the savory pot pie, leaving everyone satisfied.
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Sparkling Cider: A bubbly drink option that adds festivity to your dinner, sparkling cider refreshes the palate and enhances the cozy atmosphere.
Expert Tips for Chicken Pot Pie with Biscuits
Thick Filling Tip: Reduce milk: For a heartier filling, lessen the amount of milk or cream of chicken soup for a thicker consistency.
Space the Biscuits: Avoid sogginess: Ensure biscuit pieces are slightly separated on top to allow proper cooking and prevent heaviness.
Flavor Boost: Add spices: Enhance the dish’s taste by incorporating spices like paprika or fresh herbs. Experiment to find your favorite!
Monitor Cooking Time: Oven variations: Cooking times may differ based on your oven, so keep an eye on your Chicken Pot Pie with Biscuits for perfect results.
Storage Savvy: Refrigerate leftovers: Store any extras in the fridge for up to three days, reheating in the oven to maintain biscuit texture.
How to Store and Freeze Chicken Pot Pie with Biscuits
Fridge: Store leftovers in an airtight container for up to 3 days to keep the flavors fresh, reheating in the oven for best biscuit texture.
Freezer: Freeze the Chicken Pot Pie with Biscuits before baking for up to 2 months. Wrap tightly in foil or plastic wrap to prevent freezer burn.
Reheating: Thaw in the fridge overnight, then reheat in a preheated oven until heated through and the biscuits are crisp, about 25-30 minutes.
Serving: If refrigerated, allow to sit at room temperature for 10-15 minutes before reheating to ensure even warming.
Make Ahead Options
These Easy Chicken Pot Pie with Biscuits are perfect for busy weeknights, allowing you to prep in advance for ultimate convenience. You can prepare the filling (chicken, soup, sour cream, and veggies) up to 24 hours ahead; simply refrigerate it until you’re ready to bake. Alternatively, you can assemble the entire dish and refrigerate it for up to 3 days before baking, ensuring the biscuits are placed on top right before cooking to maintain their flaky texture. To finish, just bake the assembled pot pie straight from the refrigerator and adjust cooking time as needed to ensure everything is heated through and the biscuits are golden brown. This method guarantees a homemade meal that’s just as delicious, saving you time while still delivering comfort food at its finest!
Chicken Pot Pie with Biscuits Variations
Feel free to let your creativity shine and customize this comforting dish to your taste!
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Leftover Turkey: Swap rotisserie chicken with leftover turkey for a post-holiday treat that keeps the spirit of family dinners alive.
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Gluten-Free: Use gluten-free biscuit mix to accommodate dietary needs while still enjoying the homestyle flavor everyone loves.
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Cheese Lovers: Try pepper jack cheese instead of cheddar for a zesty kick that adds a delightful warmth to the filling.
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Vegetable Medley: Incorporate fresh vegetables like chopped spinach or bell peppers for a colorful twist and extra nutrition in every bite.
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Herb Garden: Toss in fresh herbs like thyme or parsley to elevate the flavor; their aroma wafting through your kitchen will be simply irresistible!
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Spicy Addition: Kick it up a notch by adding diced jalapeños or a sprinkle of red pepper flakes for some heat, perfect for spice enthusiasts.
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Creamy Twist: For extra creaminess, blend in some cream cheese along with the soup base, creating a richer filling that makes each bite even more enjoyable.
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Vegan Delight: Substitute chicken with chickpeas and use a plant-based cream soup to create a wholesome, vegan version the whole family will adore.
Chicken Pot Pie with Biscuits Recipe FAQs
What type of chicken is best for this recipe?
Absolutely! The best choice for this recipe is cooked chicken, which can be easily sourced from rotisserie chickens for convenience. If you have leftover chicken from a previous meal, that works too! Just make sure it’s tender and shredded for the best texture.
How should I store Chicken Pot Pie with Biscuits?
I recommend storing leftovers in an airtight container in the fridge where they’ll stay fresh for up to 3 days. When you’re ready to enjoy it again, simply reheat in the oven until heated through to keep those biscuits from getting soggy.
Can I freeze Chicken Pot Pie with Biscuits?
Yes, you can! To freeze, I suggest assembling the dish but not baking it first. Wrap it tightly in foil or plastic wrap and store it in the freezer for up to 2 months. When you’re ready to bake, let it thaw in the refrigerator overnight, then bake as directed for a delicious meal.
What if my filling is too thin?
Very! If your filling turns out too runny, don’t worry! You can thicken it by mixing a tablespoon of cornstarch with a little cold water to create a slurry. Stir this into your filling mix before covering it with biscuits. Alternatively, reduce the amount of milk and soup next time for a thicker texture.
Are there any dietary considerations for this recipe?
Definitely! If anyone in your family has dietary restrictions, you can customize this recipe easily. For a gluten-free option, use a gluten-free biscuit mix and ensure all your other ingredients are labeled gluten-free. If you’re avoiding dairy, substitute sour cream and milk with non-dairy alternatives, like almond milk and coconut yogurt.
Can I add different vegetables to the Chicken Pot Pie?
Very much so! This recipe is quite versatile when it comes to vegetables. Feel free to mix in your favorites, like bell peppers, broccoli, or even sweet potatoes! Just keep the total volume similar to the amount of frozen vegetables called for, and you’ll have a vibrant, hearty dish that everyone will enjoy.
Savory Chicken Pot Pie with Biscuits – Family Favorite Tonight!
Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 350°F (175°C).
- Combine the Filling: In a 9 x 13 baking dish, mix together the cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Stir until well incorporated.
- Prepare the Biscuits: Take the refrigerated biscuits and separate them. Cut each biscuit into quarters, then arrange the pieces on top of your chicken mixture.
- Brush with Butter: Melt the butter and drizzle it over the biscuit pieces.
- Bake Covered: Cover the dish with foil and bake for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes or until the biscuits are golden brown. Let sit for 5 minutes before serving.