There’s a certain warmth that fills the kitchen on a crisp evening when comfort food speaks to your soul. Picture this: the inviting aroma of seasoned chicken mingling with the fresh scent of garlic, while colorful vegetables bask in a creamy sauce bubbling to life. This Easy Chicken Pot Pie with Biscuits is the answer to those busy weeknights when you crave the hearty embrace of classic home-cooked fare. With golden, flaky biscuits glistening atop the luscious filling, it’s not just a meal; it’s a cozy hug on a plate.
I discovered this delightful dish during a particularly chaotic week when takeout was wearing thin, and I longed for something homemade yet effortless. The beauty of this recipe lies not just in its rich flavors but also in its simplicity—whipping it up takes no time at all, and the ingredients are budget-friendly. So grab your skillet and let’s create a heartwarming dinner that you and your family will cherish!
Why Will You Love Chicken Pot Pie with Biscuits?
Comforting and delicious, this Chicken Pot Pie with Biscuits is a classic dish that warms the heart.
Effortless preparation ensures you can whip this up even on the busiest weeknights.
Budget-friendly ingredients mean you can serve this hearty meal without breaking the bank.
Mouthwatering aroma fills your kitchen, making it hard to wait for dinner!
Versatile recipe allows you to customize with your favorite veggies or cheeses.
Crowd-pleasing comfort food that the whole family will adore, it’s sure to become a go-to weeknight favorite!
Chicken Pot Pie with Biscuits Ingredients
Get ready to dive into the deliciousness of homemade Chicken Pot Pie with Biscuits! Here’s everything you’ll need to create this comforting delight.
For the Filling
• Cooked Shredded Chicken – Provides protein and substance; feel free to use rotisserie chicken for an effortless option.
• Cream of Chicken Soup (2 x 10.5oz cans) – Acts as a creamy base, but try a homemade cream sauce for a fresher taste.
• Frozen Mixed Vegetables (3 cups) – Adds color and nutrition; if you prefer fresh veggies, just adjust your cooking time.
• Minced Garlic (2 tsp) – Enhances the flavor profile beautifully; using fresh garlic makes all the difference!
• Ground Black Pepper (1/2 tsp) – A dash of mild seasoning that ties everything together.
• Shredded Mild Cheddar Cheese (1 cup) – Brings creaminess and flavor; other melting cheeses work well, too.
• Shredded Mozzarella Cheese (1 cup) – Offers a lovely stringiness when baked; substitute with provolone for a tasty twist.
For the Topping
• Canned Biscuits (16) – Quick and easy topping choice instead of traditional pastry crust; buttermilk versions add extra flavor!
• Melted Butter (2 tbsp) – Toss this with your biscuits for a rich, savory finish.
Dive right in, and let the magic of Chick Pot Pie with Biscuits fill your kitchen with warmth and delectable aromas!
How to Make Chicken Pot Pie with Biscuits
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Preheat the oven to 375°F (190°C). This ensures that your dish cooks evenly and the biscuits rise beautifully.
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Grease a 13×9-inch baking dish with nonstick spray. This step will help prevent sticking and make cleanup a breeze.
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Combine the cooked shredded chicken, cream of chicken soup, frozen mixed vegetables, minced garlic, and both cheeses in a large bowl. Stir until everything is well mixed, creating a creamy filling.
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Pour the chicken mixture into the prepared baking dish. Spread it out evenly, so each bite is bursting with flavor.
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Cut each canned biscuit into quarters and toss them in melted butter. This will give your biscuits a rich flavor and help them bake up golden.
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Bake the biscuits on a lightly greased baking sheet for 5-7 minutes, just until they start to turn slightly golden. This pre-baking makes sure they aren’t doughy inside.
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Top the chicken mixture with the partially baked biscuits. Bake uncovered for an additional 20-25 minutes, until the biscuits are golden brown and cooked through.
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Cool slightly before serving. This allows the filling to settle and makes it easier to scoop out portions.
Optional: Serve with a sprinkle of fresh herbs for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Pot Pie with Biscuits?
There’s nothing quite like wrapping up dinner with sides that enhance the heartiness of your dish, making each bite unforgettable.
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Simple Green Salad: A crisp salad with mixed greens and a light vinaigrette provides a refreshing contrast to the rich, creamy pot pie. The brightness of the salad helps balance the dish.
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Garlic Bread: The buttery, garlicky flavor pairs beautifully with the savory filling. It’s perfect for mopping up every delicious bit of sauce left on your plate.
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Roasted Vegetables: Roasting brings out the natural sweetness of vegetables like carrots and Brussels sprouts, adding depth and texture to your meal. Their caramelized edges will delight your taste buds!
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Mashed Potatoes: Creamy and comforting, mashed potatoes are an excellent companion, providing a fluffy texture that complements the biscuit topping nicely. A drizzle of gravy will take this pairing to the next level!
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Apple Sauce: A sweet, tangy apple sauce adds a delightful burst of flavor and freshness. It balances the richness of the pot pie, making each bite a wonderful experience.
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Hot Apple Crisp: For dessert, serve a warm apple crisp topped with vanilla ice cream. The contrast of textures and flavors will round out your meal and leave everyone smiling.
Embrace these pairing ideas to create a cozy dinner that warms your heart and fills your home with love!
Expert Tips for Chicken Pot Pie with Biscuits
• Pre-Bake Biscuits: To avoid doughy centers, pre-bake biscuits until slightly golden before topping the filling.
• Use Quality Chicken: For the best flavor, opt for high-quality cooked shredded chicken, like rotisserie chicken; it saves time and enhances taste.
• Season Generously: Don’t shy away from seasoning! Adding herbs like thyme or rosemary can elevate your Chicken Pot Pie with Biscuits to new heights.
• Check Cooking Times: Be mindful of your oven’s behavior; every oven is different—check for doneness in the center to ensure perfect results.
• Customize Veggies: Feel free to swap out mixed vegetables for your favorites; just keep in mind that cooking times may need to adjust accordingly.
• Let It Cool: Allow the pot pie to sit for a few minutes before serving; this helps the filling set and makes serving easier.
Make Ahead Options
These Chicken Pot Pie with Biscuits are perfect for meal prep lovers! You can prepare the filling up to 24 hours in advance by combining the cooked chicken, cream of chicken soup, vegetables, garlic, and cheeses in a bowl. Store it in an airtight container in the refrigerator to maintain its freshness. To keep the biscuits from becoming soggy, only cut them into quarters and toss in butter right before baking. When you’re ready to cook, simply spread the filling in a greased baking dish, top with the prepared biscuits, and bake as directed. This way, you’ll have a warm, comforting meal with minimal effort on busy weeknights!
Storage Tips for Chicken Pot Pie with Biscuits
Fridge: Store any leftovers in an airtight container for up to 3 days. This helps maintain the filling’s flavor and biscuit texture.
Freezer: You can freeze the chicken pot pie for up to 3 months. Make sure it’s fully cooled, then wrap tightly in plastic wrap and aluminum foil for best results.
Reheating: To reheat, place frozen chicken pot pie in the oven at 350°F (175°C) for about 30-45 minutes until heated through. Ensure the biscuits stay crispy for a delightful texture.
Leftover Use: Any leftover filling can be used in casseroles or as a filling for wraps, making them a versatile add-on to your meal planning.
Chicken Pot Pie with Biscuits Variations
Feel free to customize this comforting dish with these delightful twists that will elevate your dinner experience!
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Turkey Swap: Use shredded turkey instead of chicken for a delicious post-holiday twist, perfect for utilizing leftovers! It adds a new flavor while keeping the essence of comfort food alive.
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Veggie Boost: Toss in diced potatoes, sweetcorn, or fresh broccoli for added nutrition and texture, boosting both flavors and colors in your pot pie.
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Cheesy Delight: Experiment with different cheeses like pepper jack for a little kick or gouda for a smoky flavor. Each cheese brings something unique to the comforting filling.
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Spice It Up: Add cumin or cayenne pepper to the filling for an unexpected heat that will elevate the overall taste and make your taste buds dance!
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Herb Infusion: Fresh thyme, parsley, or rosemary sprinkled into the filling can transport your dish to a garden of flavor, enhancing the comfort of home cooking.
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Gluten-Free: Substitute regular biscuits with gluten-free varieties to make this dish accessible for those with dietary restrictions. The flavors will remain intact!
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Coconut Cream Base: For a dairy-free option, use coconut cream in place of cream of chicken soup. It adds a hint of sweetness, creating a unique spin on a classic recipe.
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Biscuit Upgrade: Try using homemade buttermilk or drop biscuit recipes instead of canned versions for that warm, fresh-from-the-oven feel that creates a beautiful crunch.
Each variation breathes new life into this beloved dish, allowing you to create your perfect version of Chicken Pot Pie with Biscuits! Enjoy the journey of flavors as you craft a meal that fills hearts and homes with joy.
Chicken Pot Pie with Biscuits Recipe FAQs
What type of chicken should I use for the filling?
Absolutely! You can use cooked shredded chicken, which is perfect for this recipe. A rotisserie chicken is a wonderful option if you’re in a hurry; just shred it and mix it into your filling. It saves time and adds great flavor!
How should I store leftovers from the Chicken Pot Pie with Biscuits?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the biscuits and the flavor of the filling, reheat gently in the oven at 350°F (175°C) for about 15-20 minutes. This approach helps keep the biscuit topping nice and crispy!
Can I freeze Chicken Pot Pie with Biscuits?
Absolutely! To freeze, let the chicken pot pie cool completely. Then, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, bake it directly from frozen at 350°F (175°C) for about 30-45 minutes until heated through. Just keep an eye on the biscuits to ensure they don’t become too dark.
What should I do if my filling is too thick or too runny?
If your filling seems too thick, try adding a splash of chicken broth or milk to loosen it up. Stir it in gradually to reach your desired consistency. On the other hand, if the filling is too runny, you can thicken it by simmering it on the stove for a few minutes; just make sure you stir continuously to avoid burning.
Are there any dietary considerations I should keep in mind?
Very much! For those with allergies, ensure you check the labels on the cream of chicken soup and biscuits. If you’re catering to gluten-free diets, look for gluten-free versions of both products. You can also substitute the cheese with dairy-free alternatives for a lactose-free option. Enjoy making it accessible for everyone at the table!
What kind of vegetables can I add or substitute?
The more the merrier! You can easily customize your Chicken Pot Pie with Biscuits by adding fresh vegetables like diced carrots, peas, or even green beans for a pop of nutrition and color. If you’re using fresh vegetables instead of frozen, just keep an eye on the cooking times to ensure they cook through along with the filling. Feel free to get creative with your favorite veggies!
Hearty Chicken Pot Pie with Biscuits for Cozy Nights
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). This ensures even cooking.
- Grease a 13x9-inch baking dish with nonstick spray.
- Combine the cooked shredded chicken, cream of chicken soup, frozen mixed vegetables, minced garlic, and both cheeses in a large bowl. Stir until well mixed.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cut each canned biscuit into quarters and toss them in melted butter.
- Bake the biscuits on a lightly greased baking sheet for 5-7 minutes until slightly golden.
- Top the chicken mixture with the partially baked biscuits. Bake uncovered for an additional 20-25 minutes until the biscuits are golden brown.
- Cool slightly before serving.