Chicken Pot Pie with Biscuits

This Chicken Pot Pie with Biscuits became our weeknight lifesaver the very first time I made it I had leftover chicken to use and wanted something cozy It is true comfort food with juicy chicken and lots of creamy saucy veggies all tucked under fluffy golden biscuits that everyone fights over

As soon as my family smelled this baking they could not stop peeking in the oven It reminds me of the cozy Sunday suppers my grandmother used to make but way easier

Ingredients

• Cooked shredded chicken: brings protein and richness Try using rotisserie for best flavor and ease
• Cream of chicken soup: creates a silky hearty base Go for a low sodium option if you like
• Frozen vegetables: give color nutrients and crunch Look for a quality mix with carrots peas and corn
• Minced garlic: adds a savory boost Fresh or jarred both work well
• Ground black pepper: lifts the flavors and gives balance Always use freshly ground when possible
• Shredded mild cheddar cheese: melts to provide mild creaminess Buy from the block for best melt
• Shredded mozzarella cheese: gives extra ooze and a stretchy texture I like partskim for less grease
• Canned biscuits: make this recipe fast and fun Choose your favorite buttery or homestyle kind
• Butter melted: helps the biscuits brown to perfection Use real unsalted butter for extra flavor

Step-by-Step Instructions

Prep the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit so it is fully heated before baking

Prepare the Baking Dish:

Take a thirteen by nine inch baking dish and spray it evenly with nonstick spray to keep cleanup easy

Mix the Filling:

In a large bowl add your shredded chicken cream of chicken soup frozen vegetables garlic and both cheeses Stir well until everything is evenly coated and mixed The filling should look creamy not dry

Add to Dish:

Pour this filling mixture into your prepared baking dish and spread it into an even layer with a spatula

Prep the Biscuits:

Open your biscuit can and cut each biscuit into four pieces Put all the pieces into a big bowl Drizzle them with melted butter Toss so every piece is coated—this helps them get golden and tender

Prebake the Biscuits:

Spread the biscuit pieces on a lightly greased baking sheet and bake for five to seven minutes until just starting to puff and color This keeps the bottoms from getting soggy

Top the Filling with Biscuits:

Spread your partially baked biscuits all across the top of your chicken mixture pressing them in gently but not sinking them too deep

Bake It Off:

Slide the whole dish uncovered into the oven for twenty to twenty five minutes The biscuits should turn golden brown and the filling will bubble up around the edges

Let It Cool:

Once done set out the dish for a few minutes so it cools slightly before serving This step makes for cleaner servings and keeps you from burning your mouth

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Whenever I open a can of biscuits my kids run to snag a piece That golden biscuit top is everyone’s favorite plus it soaks up all the gravy underneath making it irresistible

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days The biscuits will soften but a quick toast in the oven or air fryer brings them back to life You can freeze portions individually for up to a month and then reheat straight from frozen on busy nights

Ingredient Substitutions

No cooked chicken on hand Use leftover turkey or even canned chicken for a quick fix You can swap in any cheese you love like Monterey jack or Swiss For the vegetable mix go with whatever frozen blend your family likes best

Serving Suggestions

Add fresh chopped parsley or chives just before serving for a burst of color and freshness A simple crisp green salad or some steamed broccoli on the side keeps things light Serve with extra black pepper at the table for those who love a kick

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Cultural Context

Pot pie is a Southern comfort classic but swapping pie crust for biscuits makes it weeknight friendly In my house biscuit topped casseroles are always met with big smiles and second helpings Seasoned cooks have been shortcutting with this method for generations

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, shredded rotisserie chicken works perfectly and saves time when preparing the filling.

→ Is it possible to substitute the canned soup?

Cream of mushroom or cream of celery soup can be used instead, or try homemade white sauce for a fresher touch.

→ What vegetables work best in this bake?

Frozen mixed vegetables are convenient, but you can add carrots, peas, corn, or any combination you like.

→ Do the biscuits need to be pre-baked?

Briefly baking the biscuits before topping helps keep them fluffy and gives a nice golden color.

→ Can I assemble this dish ahead of time?

You can prepare the filling in advance and refrigerate. Keep biscuits separate until baking for best texture.

→ How should leftovers be stored?

Store covered in the refrigerator for up to 3 days. Reheat in the oven to keep the biscuits tender.