biscuit chicken pot pie Casserole

I’ve made Biscuit Chicken Pot Pie so many times, and each time feels like a little celebration at home. Once, I baked it on a chilly evening, and the kids ran to the kitchen as soon as the biscuits turned golden. Another time, I used leftover chicken, and it became a quick, cozy weeknight dinner that disappeared in minutes.

I’ve served Biscuit Chicken Pot Pie at family gatherings, on lazy Sunday afternoons, and even as a surprise for my husband after work, and it never fails to comfort everyone. I’ve tried it with Sweet Chili Chicken Sliders, roasted carrots, buttery corn, simple mashed potatoes, crisp green salad, and soft dinner rolls—all of them taste amazing alongside Biscuit Chicken Pot Pie.

INGREDIENTS

• 2 cups cooked chicken, shredded
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1 can refrigerated biscuits (about 8 biscuits)

INGREDIENTS Notes

• Cooked chicken : Using cooked chicken makes the filling tender and easy to mix. You can use leftover chicken or rotisserie chicken.
• Frozen mixed vegetables : These add color, flavor, and nutrition to the pot pie, and they are easy to cook without chopping.
• Unsalted butter : Butter gives the filling a creamy, rich flavor and helps thicken the sauce.
• All-purpose flour : Flour thickens the chicken and vegetable sauce so it is creamy and not watery.
• Chicken broth : This adds savory flavor and helps make the sauce smooth.
• Milk : Milk makes the sauce creamy and smooth without being too heavy.
• Salt : Enhances the taste of all the ingredients.
• Black pepper : Adds a tiny bit of spice to make the flavors pop.
• Dried thyme : Gives a gentle herbal flavor to the filling.
• Garlic powder : Adds a mild garlic taste without chopping fresh garlic.
• Refrigerated biscuits : These make the top crust easy to bake golden and fluffy.

How to make biscuit chicken pot pie Casserole?

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). This ensures that the pot pie will bake evenly and the biscuits will turn golden brown.

Step 2: Prepare the filling

In a large saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly for about 1–2 minutes to make a smooth paste called a roux. Slowly pour in the chicken broth while stirring to avoid lumps. Then, add the milk and continue stirring until the mixture becomes creamy.

Step 3: Add seasonings and vegetables

Add the salt, black pepper, dried thyme, and garlic powder to the creamy mixture. Stir well. Next, add the frozen mixed vegetables and cook for about 5 minutes until they are tender.

Step 4: Add the chicken

Stir in the shredded chicken, making sure it is coated with the creamy sauce. Cook for another 2–3 minutes until everything is heated through.

Step 5: Prepare the baking dish

Grease a 9-inch baking dish with butter or cooking spray. Pour the chicken and vegetable mixture evenly into the dish, spreading it out so the top is flat.

Step 6: Arrange the biscuits

Open the can of refrigerated biscuits and place them on top of the chicken mixture. You can place them side by side, leaving a little space for expansion.

Step 7: Bake the pot pie

Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.

Step 8: Cool and serve

Remove the pot pie from the oven and let it cool for 5–10 minutes before serving. This helps the filling set slightly and makes it easier to slice and serve.

Kitchen Equipment Needed

• Large saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• 9-inch baking dish
• Oven mitts
• Can opener (for biscuits)

Storage Options

Biscuit Chicken Pot Pie can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or foil to keep it fresh. You can also freeze the unbaked pot pie for up to 2 months. If frozen, bake it directly from frozen, adding 10–15 minutes to the cooking time.

Variations for Biscuit Chicken Pot Pie

• Cheesy Biscuit Chicken Pot Pie : Add 1/2 cup shredded cheddar cheese to the filling before baking for a cheesy twist.
• Herbed Biscuit Chicken Pot Pie : Mix in fresh parsley or rosemary with the filling for extra herbal flavor.
• Creamy Mushroom Biscuit Chicken Pot Pie : Add sliced mushrooms to the vegetables for a richer, earthy flavor.
• Spicy Biscuit Chicken Pot Pie : Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to give the filling a mild kick.
• Mini Biscuit Chicken Pot Pies : Use muffin tins to make individual-sized pies for a fun presentation and easier serving.

FAQ

What is this recipe Biscuit Chicken Pot Pie made of?

Biscuit Chicken Pot Pie is made of shredded chicken, mixed vegetables, a creamy sauce made with butter, flour, chicken broth, and milk, all baked under fluffy refrigerated biscuits.

What does Biscuit Chicken Pot Pie taste like?

It tastes creamy, savory, and comforting. The biscuits on top are golden and fluffy, while the filling is rich, flavorful, and full of tender chicken and soft vegetables.

Can I use homemade biscuits instead of refrigerated ones?

Yes, homemade biscuits can be used. They will give a slightly different texture and flavor but still taste delicious.

Can I make this recipe ahead of time?

Yes, you can assemble it and store it in the fridge for a few hours before baking. You can also freeze the unbaked version for later.

Can I add other vegetables to this recipe?

Absolutely. You can add mushrooms, zucchini, or any vegetables you like. Just make sure they are chopped small so they cook evenly with the filling.