Chicken Pot Pie with Biscuits

Indulge in the hearty and comforting flavors of Chicken Pot Pie with Biscuits, a classic dish that combines tender chicken, creamy filling, and buttery biscuits on top. This dish is a complete meal in one with protein, veggies, and carbs all in a delightful combination.

Why Make This Recipe

This recipe is perfect for a cozy family dinner or a comforting meal on a chilly day. It’s easy to make, satisfying, and loved by both kids and adults. The creamy chicken filling pairs perfectly with the flaky biscuits, creating a wholesome and delicious dish.

How to Make Chicken Pot Pie with Biscuits

Ingredients:

• 2 cups cooked chicken or rotisserie chicken (cubed or shredded)


• 3 cans cream of chicken soup (10 oz each)


• 1 cup sour cream


• 1 cup cheddar cheese


• 1 teaspoon minced garlic


• 1/4 cup milk


• 2 1/2 cups frozen vegetables (peas and carrots, corn, or any other favorite)


• 1/2 teaspoon salt


• 1/2 teaspoon black pepper


• 1/2 teaspoon garlic powder


• 1 teaspoon onion powder


• 2 tablespoons butter, melted


• 12 ounces refrigerated biscuits

Directions:

1. Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.


2. In the prepared baking dish, combine cooked chicken, cream of chicken soup, sour cream, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Mix well and spread the mixture evenly.


3. Remove the biscuits from the tube and divide each biscuit into smaller pieces. Place the biscuit pieces on top of the chicken mixture, leaving some space between each piece.


4. Brush the melted butter over the biscuit pieces.


5. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes until the biscuits are golden brown.


6. Let it rest for 5 minutes before serving. Enjoy the warm and comforting Chicken Pot Pie with Biscuits.

How to Serve Chicken Pot Pie with Biscuits

Serve this delicious dish hot, straight from the oven. The creamy chicken filling and flaky biscuits make for a satisfying and complete meal on its own.

How to Store Chicken Pot Pie with Biscuits

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Tips to Make Chicken Pot Pie with Biscuits

• Use leftover or rotisserie chicken for a shortcut in preparation.


• Feel free to customize the frozen vegetables based on your preferences.


• Ensure the biscuits are fully cooked and golden brown before serving.

Variation

For a twist, use puff pastry instead of biscuits for a different texture and flavor profile. Simply top the chicken mixture with puff pastry and bake until golden and flaky.

Chicken Pot Pie with Biscuits

Author: Maria Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time

Servings: 6 Calories: 400

Best Season: Fall, Winter

Description

Enjoy the classic combination of chicken pot pie with buttery biscuits in this hearty and satisfying meal. Creamy chicken filling meets flaky biscuits for the ultimate comfort dish.

Ingredients

Scale

1/2x 1x 2x 3x

Chicken Pot Pie with Biscuits

• 2 cups cooked chicken or rotisserie chicken (cubed or shredded)
• 3 cans cream of chicken soup (10 oz each)
• 1 cup sour cream
• 1 cup cheddar cheese
• 1 teaspoon minced garlic
• ¹⁄₄ cup milk
• 2 ¹⁄₂ cups frozen vegetables (peas and carrots, corn, or any other favorite)
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon black pepper
• ¹⁄₂ teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons butter, melted
• 12 ounces refrigerated biscuits

Instructions

1. Preparation

   Preheat the oven to 350°F. Spray a 9 x 13 baking dish with non-stick cooking spray.
   Mark as complete
2. Combine chicken, cream of chicken soup, sour cream, cheddar cheese, vegetables, garlic, salt, pepper, onion powder, and garlic powder in the baking dish. Mix well.
   Mark as complete
3. Divide biscuits into smaller pieces and place on top of the chicken mixture. Brush with melted butter.
   Mark as complete
4. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20-25 minutes until biscuits are golden.
   Mark as complete
5. Let it rest for 5 minutes before serving. Enjoy the comforting Chicken Pot Pie with Biscuits.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 400kcal

Calories from Fat 180kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 10g50%

Trans Fat 0.5g

Cholesterol 75mg25%

Sodium 1000mg42%

Potassium 600mg18%

Total Carbohydrate 30g10%

Dietary Fiber 3g12%

Sugars 5g

Protein 25g50%

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Vitamin A 2000 IU

Vitamin C 10 mg

Calcium 250 mg

Iron 3 mg

Vitamin D 5 IU

Vitamin E 2 IU

Vitamin K 20 mcg

Thiamin 0.2 mg

Riboflavin 0.3 mg

Niacin 5 mg

Vitamin B6 0.5 mg

Folate 40 mcg

Vitamin B12 1 mcg

Biotin 0.4 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 75 g

Magnesium 100 mmol

Zinc 4 mcg

Selenium 30 mg

Copper 0.5 mg

Manganese 1 mg

Chromium 0.1 mcg

Molybdenum 0.05 mg

Chloride 50 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chicken pot pie, comfort food, biscuits, creamy filling, easy dinner