Chicken Pot Pie with Biscuits is a cozy, hearty dish that’s perfect for chilly evenings. With tender chicken, vegetables, and a savory sauce, all topped with buttery biscuits, this meal combines comfort food with simplicity. It’s a family favorite that can be whipped up quickly, offering both flavor and convenience. Whether you’re looking for an easy dinner recipe or something to feed the whole family, this dish is a great choice.
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Why Chicken Pot Pie with Biscuits Is the Ultimate Comfort Food
This Chicken Pot Pie with Biscuits recipe is a variation of the classic pot pie, but with a twist – instead of a traditional pie crust, you top it with fluffy, buttery biscuits. The result is a dish that’s not only delicious but also quick and easy to prepare. It’s the ideal meal for busy weeknights when you need something satisfying without spending hours in the kitchen. The combination of creamy chicken filling and soft biscuits will make this a go-to recipe for the whole family.
Ingredients for Chicken Pot Pie with Biscuits
To make Chicken Pot Pie with Biscuits, you’ll need the following ingredients:
- Cooked Chicken: Provides the hearty protein base for the dish.
- Carrots: Adds a touch of sweetness and a pop of color.
- Frozen Peas: Brings freshness and texture to the filling.
- Cream of Chicken Soup: Forms the creamy base for the filling.
- Milk: Helps to thin the soup and create a smooth consistency.
- Butter: Adds richness to the sauce and enhances the flavor.
- Biscuits (canned or homemade): Used as a topping to replace the traditional crust, giving a soft, golden finish.
- Onion: For added depth of flavor in the filling.
- Garlic: Enhances the overall savory taste of the dish.
- Seasonings (salt, pepper, thyme): Used to season the filling, making it full of flavor.
Alternative Ingredient Suggestions
- For Dairy-Free: Use dairy-free milk and substitute the cream of chicken soup with a non-dairy version.
- For a Healthier Version: Opt for whole wheat biscuits or add more vegetables like corn or green beans.
- For Added Protein: Swap the chicken for turkey or even ground meat if preferred.
Step-by-Step Instructions for Making Chicken Pot Pie with Biscuits
- Prepare the Chicken: Start by cooking your chicken. You can use leftover cooked chicken or bake chicken breasts. Once cooked, shred or dice the chicken into bite-sized pieces.
- Cook the Vegetables: In a large skillet, melt some butter over medium heat. Add the diced onions, carrots, and garlic. Sauté for about 5 minutes until softened.
- Make the Filling: Add the cream of chicken soup and milk to the skillet with the vegetables. Stir to combine and let it simmer for about 5-10 minutes, allowing the mixture to thicken.
- Combine the Chicken and Peas: Add the cooked chicken and frozen peas to the skillet. Stir everything together and season with salt, pepper, and thyme to taste. Allow the filling to simmer for another 5 minutes.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Transfer the chicken mixture into a baking dish. Top it evenly with biscuit dough. If you’re using canned biscuits, place them on top in a single layer, leaving some space between them.
- Bake the Pot Pie: Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Serve: Once the Chicken Pot Pie with Biscuits is ready, remove it from the oven and let it cool for a few minutes before serving. Enjoy this delicious, comforting meal with your family.
Tips & Tricks for the Perfect Chicken Pot Pie with Biscuits
- Don’t Overcook the Biscuits: Be sure to keep an eye on the biscuits while they’re baking. Overbaking can lead to dry biscuits, while underbaking may leave them doughy in the center.
- Use Leftovers: This recipe is perfect for using up leftover rotisserie chicken or turkey, saving both time and money.
- Adjust the Seasoning: If you like your pot pie a bit more flavorful, consider adding a dash of cayenne pepper or some fresh herbs like rosemary or parsley.
- Make it Ahead: You can prepare the filling ahead of time and store it in the fridge until you’re ready to bake. Just add the biscuits right before baking.
Pairing Ideas and Variations
This Chicken Pot Pie with Biscuits is a hearty meal on its own, but you can add a side dish to complete the meal. Here are a few suggestions:
- Side Salad: A fresh green salad with a light vinaigrette is the perfect contrast to the richness of the pot pie.
- Roasted Vegetables: Serve with roasted Brussels sprouts, carrots, or sweet potatoes for a well-rounded, healthy meal.
- Spicy Version: Add a little heat by including chopped jalapeños in the filling or sprinkle some red pepper flakes over the biscuits before baking.
Make-Ahead and Storage Tips
This dish stores well in the fridge for up to 3 days. If you have leftovers, simply store them in an airtight container. To reheat, bake at 350°F (175°C) for 15-20 minutes or until heated through. You can also freeze the unbaked pie for up to 3 months. Just assemble the dish, cover it tightly with foil, and freeze. When you’re ready to cook it, bake it from frozen, adding a bit more time to ensure everything cooks thoroughly.
Why You’ll Love This Chicken Pot Pie with Biscuits
This easy Chicken Pot Pie with Biscuits combines all the classic flavors of the beloved dish with the simplicity of biscuit dough as a topping. It’s quick, comforting, and a great way to get your family to eat their vegetables. The creamy filling and soft biscuit topping are a match made in heaven, making this meal a perfect weeknight dinner option.
Whether you’re serving it for a cozy family dinner or preparing it for a crowd, Chicken Pot Pie with Biscuits is sure to become a favorite in your household.
Conclusion
Chicken Pot Pie with Biscuits is the ultimate comfort food that’s easy to make, satisfying, and full of flavor. With a creamy filling, tender chicken, and flaky biscuit topping, this dish is perfect for busy weeknights or cozy weekends at home. It’s a simple yet delicious way to feed the family, and it’s versatile enough to customize with your favorite ingredients. Whether you’re making it for dinner tonight or prepping for a busy week ahead, this recipe is sure to be a hit. So grab your ingredients, preheat the oven, and enjoy the comforting, homey flavors of Chicken Pot Pie with Biscuits!
FAQs About Chicken Pot Pie with Biscuits
1. Can I make Chicken Pot Pie with Biscuits ahead of time?
Yes! You can prepare the filling in advance and store it in the fridge for up to 2 days. Just add the biscuit topping before baking. If you’re freezing it, assemble the pie without baking, cover tightly, and freeze for up to 3 months. When ready, bake from frozen, allowing extra time for the biscuits to cook through.
2. Can I use a different type of biscuit dough?
Absolutely! While the recipe calls for canned biscuit dough, you can use homemade biscuits or even puff pastry if you prefer. Just make sure the dough is flaky and will bake to a golden brown on top of the chicken filling.
3. Can I substitute the cream of chicken soup with a healthier option?
Yes, you can substitute the cream of chicken soup with a homemade or lighter version. You could make a healthier white sauce with low-fat milk or use a plant-based alternative if you’re looking for a dairy-free option.
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PrintChicken Pot Pie with Biscuits
Chicken Pot Pie with Biscuits is a cozy, comforting meal made with tender chicken, savory vegetables, and a creamy filling, all topped with fluffy, golden biscuits. This easy and satisfying dish is perfect for busy weeknights or chilly evenings when you’re craving something hearty and delicious.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/4 cup butter
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 can biscuit dough (or homemade biscuits)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
Instructions
- Cook the chicken, then shred or dice into bite-sized pieces.
- In a large skillet, melt butter over medium heat. Add the diced onions, carrots, and minced garlic. Sauté for 5 minutes until softened.
- Add the cream of chicken soup and milk to the skillet, stir to combine, and simmer for 5-10 minutes until thickened.
- Stir in the shredded chicken and frozen peas. Season with salt, pepper, and thyme. Let simmer for another 5 minutes.
- Preheat the oven to 375°F (190°C). Transfer the chicken mixture into a baking dish.
- Top the chicken mixture with biscuit dough, arranging them evenly on top.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Remove from the oven, let cool for a few minutes, and serve hot.
Notes
- You can use leftover rotisserie chicken for a quicker meal.
- Substitute the cream of chicken soup with a lighter or dairy-free version for healthier options.
- If you prefer homemade biscuits, feel free to use your favorite recipe instead of canned dough.
- To freeze, assemble the pie but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen, allowing extra time for cooking.
