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Chicken Pot Pie with Biscuits Recipe

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4 from 13 reviews

This comforting Chicken Pot Pie with Biscuits is a creamy, cheesy casserole topped with buttery biscuit pieces for a delicious twist on the classic dish. Featuring tender cooked chicken, mixed vegetables, and a rich sauce made with cream of chicken soup and sour cream, this recipe is perfect for an easy weeknight dinner that the whole family will enjoy.

Ingredients

Main 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

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray to prevent sticking.
  2. Mix Filling Ingredients: In the prepared baking dish, combine the cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, black pepper, onion powder, and garlic powder. Stir thoroughly until the mixture is well combined and evenly spread across the dish.
  3. Prepare Biscuit Topping: Remove the refrigerated biscuits from the tube. Tear each biscuit into halves, then cut each half into halves again, and finally cut each of those halves into three smaller pieces. Place the biscuit pieces on top of the chicken mixture in the dish, leaving a little space between each piece so the filling can be seen. Note that the entire can of biscuits will not fit; you will have 3-4 pieces leftover which can be baked separately or discarded.
  4. Brush with Butter: Using a pastry brush, coat each biscuit piece with the melted butter. This will help the biscuits develop a golden, flavorful crust as they bake.
  5. Bake Covered and Uncovered: Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. After this, remove the foil and continue baking uncovered for another 20 to 25 minutes, or until the biscuit pieces are fully cooked and golden brown.
  6. Rest and Serve: Remove the dish from the oven and let it sit for 5 minutes before serving. This allows the filling to thicken slightly and cool to the perfect temperature. Enjoy your hearty chicken pot pie with biscuits!

Notes

  • You can use fresh cooked chicken or rotisserie chicken for convenience.
  • Feel free to substitute frozen vegetables based on your preference or what's available.
  • If you have leftover biscuit pieces, bake them separately as a quick snack or discard.
  • For a crispier biscuit top, skip covering with foil for the entire baking time but watch closely to avoid burning.
  • This recipe can be doubled to serve a larger crowd by adjusting the baking dish size accordingly.

Find it online: https://cookedbygrace.com/chicken-pot-pie-with-biscuits-recipe/