Biscuit and Chicken Pot Pie

This Biscuit and Chicken Pot Pie is a comforting and hearty meal that brings together the best of classic chicken pot pie and buttery biscuits. The combination of tender shredded chicken, creamy sauce, vegetables, and flaky biscuits creates a dish that’s rich in flavor and perfect for family dinners. Topped with melted cheese, this casserole-style pot pie is sure to satisfy everyone’s appetite.

The ease of using canned biscuits and cream of chicken soup helps this recipe come together quickly, making it an excellent option for busy weeknights or casual gatherings.

Preparation and Baking

This recipe takes a comforting classic and adds a delicious biscuit topping for a fun twist on a traditional dish.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 6-8

Ingredients

  • 5 bone-in chicken thighs (or use 3 chicken breasts or a combination of white and dark meat)
  • 16 oz. can flaky buttered biscuits
  • 6 oz. frozen peas and carrots, thawed
  • 1 cup shredded sharp cheddar cheese
  • 2 1/2 cups chicken broth (use the water from cooking the chicken)
  • 2 (10.5 oz.) cans cream of chicken soup
  • 1/2 can milk (using the empty soup can to measure)
  • 2 tablespoons butter, melted
  • 1 teaspoon house seasoning (equal parts garlic powder, onion powder, and pepper)

Directions

  1. Cook the Chicken: Place the chicken thighs in a large pot and cover them with water. Bring to a boil, then reduce the heat to medium-high and cook for 35-40 minutes or until the chicken is fully cooked. Remove the chicken to a plate and let it cool. Debone and shred the chicken, then set aside.
  2. Prepare the Casserole: Lightly spray a 9×13-inch casserole dish with cooking spray. Cut each biscuit into quarters and arrange the pieces in the bottom of the dish.
  3. Layer the Ingredients: Place the shredded chicken over the biscuit pieces, followed by the peas and carrots. Sprinkle the shredded cheddar cheese evenly over the top.
  4. Make the Sauce: In a medium bowl, whisk together the chicken broth, cream of chicken soup, milk, melted butter, and house seasoning until well combined.
  5. Assemble and Bake: Pour the sauce mixture over the cheese and biscuits in the casserole dish. Place the dish, uncovered, in a preheated oven at 350°F (175°C) and bake for 1 hour, or until the biscuits are golden brown and the casserole is bubbly.
  6. Rest and Serve: Once done, remove the casserole from the oven and allow it to rest for 5 minutes before serving.

Serving Suggestions

Serve this Biscuit and Chicken Pot Pie hot, alongside a fresh salad or roasted vegetables. It’s perfect for a cozy family dinner or a casual gathering with friends.

Tips

  • You can substitute the chicken thighs with leftover rotisserie chicken to save time.
  • For added flavor, try using a combination of cheddar and mozzarella cheeses.

Enjoy this comforting and hearty Biscuit and Chicken Pot Pie, a family-friendly meal that’s easy to prepare and delicious to eat! The combination of biscuits, creamy chicken, and vegetables makes this dish a crowd-pleaser.

Leave a Comment