Name: Chicken Pot Pie with Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 3 cups cooked shredded chicken; 2 (10.5 oz) cans cream of chicken soup; 3 cups frozen mixed vegetables; 2 teaspoons minced garlic; 1/2 teaspoon ground black pepper; 1 cup shredded mild cheddar cheese; 1 cup shredded mozzarella cheese; 16 canned biscuits; 2 tablespoons butter, melted

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Chicken Pot Pie with Biscuits brings everything you crave in a classic comfort dinner into one simple, satisfying bake. Juicy shredded chicken, tender vegetables, and a rich creamy sauce come together under golden, buttery biscuits. This hearty Southern-inspired casserole delivers warmth and flavor in every bite. Even better, it uses convenient ingredients and comes together quickly, which makes it perfect for busy weeknights. If you love cozy meals that feed the whole family without extra effort, this recipe belongs in your regular rotation.

Story

Chicken Pot Pie with Biscuits has always been my solution for those evenings when everyone wants something warm, filling, and nostalgic. Instead of fussing with a traditional pie crust, I reach for biscuits. They bake up tender on the inside and golden on top, creating that irresistible biscuit topped pot pie texture without extra prep time.

What makes Chicken Pot Pie with Biscuits stand out is the balance between convenience and flavor. The creamy chicken bake base stays rich and savory, while frozen vegetables add color and heartiness. This vegetable chicken pie tastes like it simmered all day, yet it comes together in under an hour.

Because it works as an easy comfort casserole, I often serve it when hosting friends or feeding a hungry family. It consistently earns the title of family favorite pie in my home.

Ingredients

3 cups cooked shredded chicken
2 (10.5 oz) cans cream of chicken soup
3 cups frozen mixed vegetables
2 teaspoons minced garlic
½ teaspoon ground black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
16 canned biscuits
2 tablespoons butter, melted

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 375°F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese. Stir thoroughly until everything blends into a thick, creamy mixture. Spread the mixture evenly into the prepared baking dish.

Open the can of biscuits and cut each biscuit into quarters. Place the pieces into a large bowl, drizzle with melted butter, and gently toss to coat every piece.

Cooking Instructions

Place the butter-coated biscuit pieces onto a lightly greased baking sheet. Bake them for 5 to 7 minutes until they just begin to firm up but do not fully cook. Remove from the oven and carefully arrange the partially baked biscuits over the chicken mixture in the casserole dish. Bake uncovered for 20 to 25 minutes, or until the filling bubbles and the biscuits turn golden brown. Allow the casserole to cool slightly before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overbaking the biscuits during the first bake. If they cook completely before topping the casserole, they may dry out during the second bake. Also, do not skip the step of pre-baking the biscuits. This step prevents them from becoming doughy once placed over the creamy filling. Finally, spread the chicken mixture evenly to help the casserole cook uniformly.

Pro Tips for Better Flavor

Use rotisserie chicken for deeper flavor and convenience. You can also add a pinch of dried thyme or poultry seasoning to the filling for extra Southern flair. For a sharper bite, swap mild cheddar for sharp cheddar. If you prefer a richer base, stir in a splash of heavy cream before baking.

Serving and Storage

How to Serve

Serve Chicken Pot Pie with Biscuits warm straight from the baking dish. Pair it with a crisp green salad or simple roasted green beans to balance the creamy texture. This easy comfort casserole works beautifully for weeknight dinners, potlucks, or casual gatherings.

How to Store Leftovers

Allow leftovers to cool completely before storing. Place them in an airtight container and refrigerate for up to three days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. Cover loosely with foil while reheating to keep the biscuits from browning too much.

Conclusion

Chicken Pot Pie with Biscuits delivers everything you want in a cozy dinner: creamy filling, tender chicken, hearty vegetables, and golden buttery biscuits. It comes together quickly, uses simple ingredients, and satisfies everyone at the table. Make it once, and it will quickly become a regular request in your home.

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Frequently Asked Questions

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables. Simply dice them into small, even pieces and lightly sauté them before mixing into the filling to help them soften during baking.

Can I prepare this casserole ahead of time?

You can assemble the chicken mixture in advance and refrigerate it for up to 24 hours. Add and pre-bake the biscuits just before the final bake to maintain the best texture.

Can I freeze Chicken Pot Pie with Biscuits?

You can freeze the chicken filling before baking. Store it in a freezer-safe container for up to two months. When ready to bake, thaw overnight in the refrigerator, then proceed with adding and baking the biscuits fresh.