Can I make chicken pot pie with biscuits ahead of time?

Yes, you can make the filling and store it in the refrigerator for up to 2 days before assembling with the biscuits. When you're ready to bake, add the biscuits and bake as directed, allowing a few extra minutes if the filling is cold.

Can I use a different type of biscuit for this recipe?

Absolutely! You can use any type of biscuit dough, such as buttermilk biscuits or even a gluten-free variety. Just make sure the biscuits are tender and can hold up to the creamy filling.

Can I freeze chicken pot pie with biscuits?

Yes, this dish can be frozen. Assemble the pie but don't bake it. Wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed, adding extra time if necessary.

Easy Chicken Pot Pie with Biscuits

Description

Chicken pot pie with biscuits is the ultimate comfort food, combining creamy chicken, vegetables, and a fluffy biscuit topping. This easy-to-make dish is perfect for weeknight dinners and is sure to please the whole family. Quick, satisfying, and customizable, it’s a perfect solution for busy days or when you’re craving something hearty.

Ingredients

Scale

2 cups cooked chicken, shredded
1 ½ cups frozen mixed vegetables
1 can (10.5 oz) cream of chicken soup
¾ cup milk
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Pepper, to taste
1 can of biscuits (about 8 biscuits)

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Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large saucepan, melt butter over medium heat. Add garlic powder and onion powder, stirring for about 1 minute.
Add frozen mixed vegetables and cook for another 3-4 minutes until they’re warmed through.
Stir in the cream of chicken soup and milk, mixing well to create a creamy mixture. Bring to a simmer and season with salt and pepper to taste.
Add the shredded chicken to the mixture and stir to combine. Let the filling cook for an additional 5 minutes until well heated.
Pour the chicken and vegetable mixture into your prepared baking dish, spreading it out evenly.
Open the biscuit dough and place the biscuits on top of the chicken mixture, leaving a small space between them.
Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
Remove from the oven and let it cool slightly before serving.

Notes

If you prefer a thicker filling, use cornstarch or flour as a thickening agent.
You can use gluten-free biscuits for a gluten-free version.
The dish can be made ahead and stored in the fridge for up to 2 days before baking.
Feel free to add more vegetables like spinach or mushrooms to customize the flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg