Biscuit Chicken Pot Pie Recipe

Introduction

This Biscuit Chicken Pot Pie combines tender chicken and mixed vegetables in a creamy sauce, topped with fluffy homemade biscuits. It’s a comforting, all-in-one dish that’s perfect for cozy dinners any night of the week.

Ingredients

• For the Filling:
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 teaspoon dried thyme (optional)
• For the Biscuit Topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until bubbly and lightly golden.
2. Step 2: Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 3–5 minutes. Stir in the cooked chicken, frozen mixed vegetables, garlic powder, onion powder, salt, pepper, and thyme if using. Remove from heat.
3. Step 3: Prepare the biscuit topping by combining the flour, baking powder, and salt in a large bowl. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined.
4. Step 4: Pour the chicken filling into a greased 9×13-inch baking dish. Drop spoonfuls of biscuit dough over the filling, leaving space between each biscuit.
5. Step 5: Bake for 30–35 minutes, or until the biscuits are golden brown and cooked through.
6. Step 6: Allow the pot pie to cool for a few minutes before serving. Serve warm and enjoy.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor to the filling.
• Try adding a splash of heavy cream in the filling for an even richer sauce.
• Swap the frozen mixed vegetables for fresh or different veggies like mushrooms or broccoli.
• For a cheesy twist, sprinkle shredded cheddar on top of the filling before adding the biscuit dough.
• Brush the biscuits with a little melted butter before baking for a golden, glossy finish.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but the biscuit topping may lose some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought biscuit dough instead of making my own?

Yes, store-bought biscuit dough works well and can save prep time. Just drop spoonfuls over the filling as directed and bake according to the package instructions.

What can I substitute for chicken broth?

You can use vegetable broth or water with added seasoning as a substitute, but chicken broth provides the best depth of flavor in this dish.

Biscuit Chicken Pot Pie Recipe

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★★★★★

4.5 from 137 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Biscuit Chicken Pot Pie is a comforting, hearty dish featuring a creamy chicken and vegetable filling topped with fluffy, golden-brown homemade biscuit dough. Perfect for a cozy family dinner, it combines the savory flavors of tender chicken, mixed vegetables, and a rich sauce baked under a buttery biscuit crust.

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Ingredients

Scale 1x2x3x

For the Filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 teaspoon dried thyme (optional)

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk

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Instructions

1. Prepare the Filling: Preheat your oven to 400°F (200°C). In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until bubbly and lightly golden. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens (about 3–5 minutes). Stir in the cooked chicken, frozen mixed vegetables, garlic powder, onion powder, salt, pepper, and thyme if using. Remove from heat.
2. Prepare the Biscuit Topping: In a large bowl, combine the flour, baking powder, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined.
3. Assemble and Bake: Pour the chicken filling into a greased 9×13-inch baking dish. Drop spoonfuls of biscuit dough over the filling, leaving space between each biscuit. Bake for 30–35 minutes, or until the biscuits are golden brown and cooked through.
4. Serve: Allow the pot pie to cool for a few minutes. Serve warm and enjoy this comforting dish.

Notes

• Use cooked chicken such as rotisserie or leftover roasted chicken for convenience.
• Frozen mixed vegetables can be substituted with fresh vegetables if preferred; just adjust cooking time accordingly.
• If you like a thicker filling, reduce the chicken broth slightly or cook filling a bit longer before assembling.
• Make sure the butter for biscuit topping is very cold for a flakier texture.
• You can add fresh herbs like rosemary or parsley in addition to thyme for extra flavor.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie, biscuit topping, creamy chicken casserole, comfort food, easy dinner recipe, baked chicken pie