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Chicken Pot Pie with Biscuits

Delicious Chicken Pot Pie with Biscuits for Cozy Nights

This Chicken Pot Pie with Biscuits is a comforting dish that combines tender chicken and vibrant vegetables, topped with fluffy biscuits.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Shredded Chicken Use rotisserie chicken for convenience.
  • 1 can Cream of Chicken Soup Can use homemade soup for fresher taste.
  • 3 cups Mixed Frozen Vegetables Thawed beforehand.
  • 2 cloves Minced Garlic Swap with fresh garlic for bolder taste.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 1 cup Shredded Mozzarella Cheese Try provolone if desired.
  • 1 cup Grated Mild Cheddar Cheese Use sharp cheddar for stronger flavor.
For the Biscuit Top
  • 1 can Canned Biscuits Use biscuit dough or crescent rolls for a homemade touch.
  • 2 tablespoons Melted Butter Olive oil can be a healthier alternative.

Equipment

  • 13x9 inch baking dish
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and spray the baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, thawed mixed vegetables, minced garlic, and both cheeses. Stir thoroughly.
  3. Spread the filling evenly into the prepared baking dish, leveling the top.
  4. Cut each canned biscuit into quarters, place in a bowl, and drizzle melted butter over them. Toss gently.
  5. Arrange the biscuit pieces over the chicken filling in the baking dish, leaving space between pieces.
  6. Bake uncovered for 35 to 40 minutes until biscuits are golden brown and filling is bubbling.
  7. Let the chicken pot pie cool for about 5 to 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Thaw vegetables completely and squeeze out excess water before using. Brush biscuit pieces with melted butter for a golden finish. Ensure filling reaches 165°F for safety. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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