Chicken pot pie with biscuits is the epitome of comfort food, combining tender chicken, vegetables, and a creamy sauce, all topped with flaky, buttery biscuits. This dish is not only hearty but also incredibly satisfying, making it a family favorite. Whether it’s a chilly evening or a special occasion, this recipe promises to warm hearts and bellies alike. Let’s dive into creating this delicious masterpiece!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup mixed vegetables (peas, carrots, corn)
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1 ¾ cups chicken broth
– 1 cup milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 can refrigerated biscuit dough
Servings and Cooking Time
This recipe serves 6 people, with a preparation time of 20 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately 350 calories, 20g protein, 15g fat, and 40g carbohydrates. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat.
3. Stir in the flour, garlic, onion powder, salt, and pepper to create a roux.
4. Gradually whisk in the chicken broth and milk, cooking until thickened.
5. Add the shredded chicken and mixed vegetables to the sauce.
6. Pour the mixture into a greased baking dish.
7. Open the biscuit dough and separate the biscuits.
8. Place the biscuits on top of the chicken mixture, spacing them evenly.
9. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown.
10. Allow to cool slightly before serving. Enjoy!
Alternative Ingredients
You can substitute the chicken with turkey or tofu for a vegetarian option. Frozen mixed vegetables can be used instead of fresh for convenience, and low-fat milk can replace whole milk for a lighter version.
Serving and Pairings
This chicken pot pie is perfect on its own but can be complemented with a fresh green salad or steamed vegetables for a balanced meal. A light white wine pairs beautifully as well.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish can also be frozen; just ensure it’s tightly covered and consumed within 2 months.
Cooking Mistakes
- Not cooking the roux long enough can lead to a floury taste.
- Overcrowding the baking dish can prevent even cooking.
- Using cold ingredients can affect the texture of the biscuits.
- Not seasoning the filling adequately can make it bland.
- Forgetting to preheat the oven can lead to uneven baking.
- Using too much liquid can make the filling soupy.
- Not allowing the dish to rest can cause the filling to run.
Helpful Tips
- Cook chicken ahead of time to save on prep time.
- Try adding herbs like thyme or rosemary for extra flavor.
- Use a deep dish for a heartier pie.
- Experiment with different biscuit flavors, such as garlic or cheese.
- For a golden crust, brush biscuits with melted butter before baking.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it’s fully cooked before adding it to the pie. This may require additional cooking time.
How can I make this dish gluten-free?
Substitute all-purpose flour with a gluten-free flour blend and use gluten-free biscuits for the topping.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the filling and biscuits separately, then assemble and bake when ready to serve.
What should I do if the biscuits are browning too fast?
If the biscuits are browning quickly, cover the dish loosely with aluminum foil to prevent burning while the filling cooks through.
How long does chicken pot pie last in the fridge?
Properly stored, chicken pot pie can last up to 3 days in the refrigerator. Make sure it’s in an airtight container.
Conclusion
Chicken pot pie with biscuits is a comforting and delicious dish that brings warmth to any table. With its creamy filling and flaky biscuit topping, it’s a meal that delights the senses and satisfies hunger. Perfect for family gatherings or a cozy night in, this recipe is sure to become a cherished favorite.

Chicken Pot Pie With Biscuits
Ingredients
- 2 cups cooked chicken shredded
- 1 cup mixed vegetables peas, carrots, corn
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour, garlic, onion powder, salt, and pepper to create a roux.
- Gradually whisk in the chicken broth and milk, cooking until thickened.
- Add the shredded chicken and mixed vegetables to the sauce.
- Pour the mixture into a greased baking dish.
- Open the biscuit dough and separate the biscuits.
- Place the biscuits on top of the chicken mixture, spacing them evenly.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown.
- Allow to cool slightly before serving.