This Easy Biscuit Chicken Pot Pie is a warm and comforting dish. With juicy chicken, vibrant veggies, and fluffy biscuits on top, it’s a winner for any meal!
You won’t believe how quick this comes together. I love popping the biscuits in the oven—it’s like a cozy hug in a bowl. Perfect for chilly nights or when you’re just hungry! 🥳
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to because it’s quick and tasty. You can also use leftover chicken or turkey from a previous meal. If you need a vegetarian option, try using mushrooms or tofu instead for a hearty texture.
Frozen Mixed Vegetables: These add color and nutrition. I like the mix of peas, carrots, and corn, but you can swap these out for fresh veggies like diced bell peppers or broccoli if you have them on hand.
Cream of Chicken Soup: This gives the dish its creamy texture. If you’re looking for a healthier option, you can use a homemade version or a low-fat cream soup. There are also dairy-free soups available for those with dietary restrictions.
Biscuit Dough: Refrigerated biscuit dough is super convenient. If you want to make your biscuits from scratch, a simple biscuit recipe works too! Alternatively, use puff pastry for a flaky topping.
How Do I Ensure the Biscuits are Perfectly Cooked?
The key to perfect biscuits is the baking time and temperature. Start by making sure your oven is fully preheated to 375°F (190°C). Don’t rush the cooking process; baking them for the full 20-25 minutes ensures they rise properly and turn golden brown.
- Arrange the biscuits evenly without crowding them. This helps them cook evenly.
- If you notice the biscuits browning too quickly, you can cover the dish loosely with aluminum foil to prevent burning.
- Check for doneness by inserting a toothpick. It should come out clean from the biscuit.
Using these tips will help you achieve a deliciously golden and fluffy biscuit topping on your pot pie!
Easy Biscuit Chicken Pot Pie
Ingredients You’ll Need:
Main Filling:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup milk
Flavor Enhancers:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
Biscuit Topping:
- 1 can refrigerated biscuit dough (usually 8 biscuits)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and then you’ll bake it for 20-25 minutes. So, in total, you can get this delicious meal on the table in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot enough for the biscuits to rise perfectly later on.
2. Sauté Your Aromatics:
In a large skillet over medium heat, melt the butter. Once melted, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onions become translucent and fragrant.
3. Combine Chicken and Veggies:
Now, stir in the cooked chicken and frozen mixed vegetables. Cook everything together for 2-3 minutes, just until the veggies start to heat up.
4. Mix in the Sauce:
Add in the cream of chicken soup, chicken broth, and milk. Stir everything together until it’s well combined and heated through. Let it simmer gently for about 5 minutes to thicken up slightly. Don’t forget to season with thyme, salt, and pepper!
5. Assemble the Pot Pie:
Transfer this hearty chicken mixture into a greased 9-inch pie dish or any similar baking dish. Spread it out evenly.
6. Add the Biscuits:
Open the biscuit dough and carefully place the biscuits on top of the chicken filling, spacing them out evenly. This will allow them to bake nicely.
7. Bake to Perfection:
Pop the dish into your preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and fluffy.
8. Cool and Serve:
Once baked, remove from the oven and let it cool for a few minutes before serving. This will make it easier to scoop and enjoy!
Enjoy your comforting, easy-to-make Biscuit Chicken Pot Pie with family and friends! Perfect for cozy dinners!
FAQ for Easy Biscuit Chicken Pot Pie
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! You can use fresh vegetables like carrots, peas, and green beans. Just make sure to chop them into small pieces and sauté them for a few extra minutes in the skillet with the onion and garlic to ensure they’re tender before adding the rest of the ingredients.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions if you’re in a hurry.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in the refrigerator. When you’re ready to serve, just transfer it to the baking dish and add the biscuit topping before baking, adjusting the cooking time as necessary.
What Can I Substitute for Cream of Chicken Soup?
If you want a healthier alternative, you can make a homemade version using a mix of milk, flour, and chicken broth. Alternatively, you can use cream of mushroom soup for a different flavor or a dairy-free cream soup for a lighter option.
