Easy Homemade Chicken Pot Pie with Biscuits Recipe – Cozy Comfort

My grandma’s cherished chicken pot pie with biscuits recipe brings comfort straight to your kitchen table.

Memories of her cozy farmhouse always flood back when I smell this hearty dish simmering.

Flaky biscuits crown a rich, creamy filling packed with tender chicken and colorful vegetables.

Hearty ingredients meld together in a way that feels like a warm embrace.

Seasonal produce and simple spices create an unforgettable meal everyone will adore.

Her classic technique ensures each bite delivers maximum flavor and satisfaction.

You’ll want to savor every delicious spoonful of this timeless comfort food.

Why Fluffy Biscuit Chicken Pot Pie Recipe Is A Weeknight Hero

• Craft a Crowd-Pleasing Comfort Meal: Dive into a heartwarming chicken pot pie that brings families together with minimal kitchen effort.
• Simplify Weeknight Cooking: Streamline dinner preparation using convenient ingredients like refrigerated biscuits and pre-cut mixed vegetables for quick assembly.
• Create Versatile Meal Solution: Customize this adaptable recipe by swapping chicken with turkey or adding different vegetables to match family preferences and pantry supplies.
• Celebrate One-Dish Wonder: Enjoy a complete meal packed with protein, vegetables, and a creamy sauce, all nestled under a golden biscuit topping that guarantees smiles around the dinner table.

Ingredients Checklist For Biscuit Chicken Pot Pie Recipe

• Chicken: Tender and succulent meat that forms the primary protein of the dish.

• Butter: Provides rich flavor and helps create a smooth sauce base.
• Milk, Chicken Broth: Create a creamy and flavorful liquid foundation for the sauce.

• Mixed Vegetables: Add color, nutrition, and a variety of textures to the pot pie filling.

• Garlic Powder, Onion Powder, Dried Thyme, Salt, Pepper: Enhance the overall flavor profile with a balanced mix of aromatic and savory spices.

• Flour: Helps create a thick and creamy sauce by absorbing liquid and providing structure.

• Refrigerated Biscuits: Provide a quick and fluffy golden-brown crust that completes the pot pie.

How To Make Biscuit Chicken Pot Pie Recipe Easily

Step 1: Fire Up the Oven

Crank the oven to a toasty 400°F, getting it ready for your delightful meal.

Step 2: Craft the Creamy Base

In a large skillet, melt butter until it’s dancing and bubbly. Sprinkle in flour and whisk passionately for about a minute to create a smooth foundation.

Step 3: Pour in the Liquid Love

• Chicken broth
• Milk

Whisk continuously until the mixture transforms into a velvety, thick sauce that clings to your spoon.

Step 4: Spark Up the Flavor

• Garlic powder
• Onion powder
• Dried thyme
• Salt
• Pepper

Stir until every ingredient sings together in harmony.

Step 5: Merge Protein and Produce

• Diced chicken
• Mixed vegetables

Ensure each morsel gets a luxurious coating of the creamy sauce.

Step 6: Set the Stage

Transfer the heavenly mixture into a 9×13 inch baking dish, creating a canvas for your culinary masterpiece.

Step 7: Crown with Biscuit Clouds

Unwrap refrigerated biscuits and nestle them atop the chicken filling, creating a golden, fluffy landscape.

Step 8: Bake to Perfection

Slide the dish into the preheated oven. Bake for 25-30 minutes until the biscuits turn a gorgeous golden brown and the filling bubbles with excitement.

Step 9: Serve and Savor

Let the pot pie rest for a few moments, then scoop out pure comfort on a plate. Enjoy the warmth and flavor of your homemade creation!

Best Tips For Biscuit Chicken Pot Pie Recipe

• Maximize Flavor Boost: Add a splash of white wine or sherry to the sauce for an extra depth of rich, complex taste that elevates the entire dish.
• Veggie Variety Power: Swap frozen mixed vegetables with fresh seasonal produce like roasted bell peppers, zucchini, or carrots to create a personalized flavor profile.
• Texture Enhancement Trick: Brush the biscuit tops with melted butter and sprinkle dried herbs or grated parmesan for a crispy, golden-brown crust that looks professionally baked.
• Quick Protein Swap: Replace chicken with turkey, rotisserie chicken, or plant-based protein crumbles to accommodate different dietary preferences and keep the meal versatile.

Delicious Twists For Biscuit Chicken Pot Pie Recipe

• Vegetarian Comfort Pot Pie: Swap chicken with plant-based protein like tofu, tempeh, or chickpeas for a meat-free version that's equally hearty and satisfying.
• Gluten-Free Friendly Option: Use gluten-free flour for sauce thickening and substitute biscuits with gluten-free biscuit mix to accommodate wheat-sensitive diets.
• Low-Carb Cauliflower Topping: Replace traditional biscuits with roasted cauliflower florets or cauliflower crust for a lighter, low-carbohydrate alternative that still provides delicious texture.
• Mediterranean-Inspired Variation: Incorporate Mediterranean herbs like rosemary, oregano, and add olives or artichoke hearts to transform the classic recipe with vibrant, zesty flavors.

Top Pairings With Biscuit Chicken Pot Pie Recipe

• Savor Complementary Flavor Companions: Perfect Pairings
• Crisp Green Salad Refresh: Toss a light mixed greens salad with tangy vinaigrette to cut through the creamy pot pie richness and add fresh texture.
• Buttery Chardonnay Balance: Select a medium-bodied chardonnay with subtle oak notes that harmonizes beautifully with the chicken's creamy sauce and enhances the dish's comforting profile.
• Roasted Seasonal Vegetables Accent: Prepare simple roasted asparagus or Brussels sprouts with garlic and olive oil to provide a caramelized vegetable side that complements the pot pie's hearty character.

How To Store Biscuit Chicken Pot Pie Recipe Safely

• Transfer leftovers into an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent bacterial growth.
• Wrap the pot pie securely in plastic wrap or aluminum foil, then place in a freezer-safe container. Freeze for up to 2-3 months. Label the container with the date to track storage time.
• Preheat oven to 350°F. Remove pot pie from refrigerator and let sit at room temperature for 15 minutes. Cover with foil to prevent excessive browning, then bake for 20-25 minutes until heated through completely.
• Place individual portions on a microwave-safe plate.

FAQs For Biscuit Chicken Pot Pie Recipe

• Can I use frozen vegetables instead of fresh?

Absolutely! Frozen mixed vegetables work perfectly in this recipe. Just thaw them before adding to the sauce.

• How do I know if the chicken is fully cooked?

Ensure the chicken reaches an internal temperature of 165°F using a meat thermometer. If using pre-cooked chicken, you’re good to go.

• Can I make this dish ahead of time?

Yes! Prepare the filling and assemble in the baking dish, then cover and refrigerate. Add the biscuit topping right before baking to keep them crisp.

• What type of chicken works best for this recipe?

Rotisserie chicken, shredded chicken breast, or diced cooked chicken all work great. Choose what’s convenient for you.

Chicken Pot Pie with Biscuits Recipe

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4.5 from 23 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Comforting chicken pot pie with biscuits brings hearty southern charm to dinner tables with creamy filling and golden-topped pastry. Warm, flaky layers promise a delightful meal you’ll savor with each satisfying bite.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) cooked chicken, diced

Vegetables:

• 2 cups mixed vegetables (carrots, peas, corn)

Dairy and Liquid Base:

• 1/3 cup (76 grams) butter
• 2/3 cup (160 milliliters) milk
• 1 3/4 cups (414 milliliters) chicken broth

Flour and Seasoning:

• 1/3 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt to taste
• Pepper to taste

Topping:

• 1 can (8 ounces/226 grams) refrigerated biscuits

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Instructions

1. Prepare the oven by heating to 400°F (200°C), ensuring a perfect baking environment for the pot pie.
2. Create a roux in a large skillet by melting butter over medium heat, then incorporating flour and whisking for approximately 1 minute to develop a smooth base.
3. Gradually introduce chicken broth and milk while continuously whisking, allowing the mixture to thicken and become creamy over 3-5 minutes.
4. Enhance the sauce with garlic powder, onion powder, dried thyme, salt, and pepper, stirring thoroughly to distribute flavors evenly.
5. Integrate diced chicken and mixed vegetables into the creamy sauce, ensuring complete coating and even distribution.
6. Transfer the chicken and vegetable mixture into a 9×13 inch baking dish, creating a hearty foundation for the pot pie.
7. Layer refrigerated biscuits across the top of the chicken mixture, covering the entire surface for a golden, fluffy crust.
8. Bake in the preheated oven for 25-30 minutes until biscuits turn golden brown and the filling becomes bubbling hot.
9. Allow the pot pie to rest for a few minutes after removing from the oven, then serve and savor the comforting, warm dish.

Notes

• Use low-sodium chicken broth to control salt intake and create a healthier version of the dish.
• Swap frozen mixed vegetables with fresh seasonal vegetables for enhanced nutritional value and vibrant flavor.
• Replace whole milk with lighter alternatives like almond or oat milk to reduce calories and make the recipe dairy-free.
• Sprinkle some herbs like fresh parsley or chives on top after baking for added freshness and visual appeal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 430
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 75 mg