Easy and Delicious Chicken Pot Pie with Biscuits Recipe
There’s nothing quite like a warm, hearty chicken pot pie to bring comfort and joy to the dinner table. This Easy and Delicious Chicken Pot Pie with Biscuits is the ultimate cozy meal, featuring tender chunks of chicken and vibrant vegetables enveloped in a creamy sauce, topped with fluffy biscuits that bake to golden perfection. It’s a dish that embodies love and nourishment, making it ideal for family gatherings, chilly evenings, or any time you need a little extra comfort in your life.
What makes this chicken pot pie truly special is its simplicity; it requires minimal prep time while delivering maximum flavor. With every bite, you’ll appreciate the balance of savory filling and buttery, flaky biscuits that make this recipe a cherished favorite. Prepare to be adored by your family and friends when you serve this delightful dish!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (biscuits) refrigerated biscuits
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Gather your ingredients for an easy and satisfying chicken pot pie.
Directions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until everything is well mixed.
- Pour the chicken mixture into a 9-inch pie dish or a deep oven-safe skillet.
- Open the package of refrigerated biscuits and arrange them on top of the chicken mixture, spacing them evenly.
- Bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and cooked through.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!
Tips & Variations
- Ingredient substitutions: You can use rotisserie chicken for added convenience or swap out the mixed vegetables for fresh ones like broccoli or green beans.
- Optional variations: For a twist, add some cheddar cheese to the chicken mixture or sprinkle some herbs on top of the biscuits before baking.
- Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Recipe Information
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 6
- Difficulty level: Easy
Chicken Pot Pie with Biscuits
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated biscuits
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until everything is well mixed.
- Pour the chicken mixture into a 9-inch pie dish or a deep oven-safe skillet.
- Open the package of refrigerated biscuits and arrange them on top of the chicken mixture, spacing them evenly.
- Bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and cooked through.
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy!