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Chicken Pot Pie with Biscuits

A cozy classic that combines tender chicken, savory vegetables, and creamy sauce topped with fluffy biscuits, perfect for sharing on chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken Use leftover or rotisserie chicken for convenience.
  • 2 tsp garlic, minced
  • 3 cups frozen mixed vegetables Can substitute with fresh vegetables.
  • 2 cans cream of chicken soup (10.5 oz each) Homemade version can be made if needed.
  • 1/2 tsp ground black pepper
Topping
  • 16 pieces canned biscuits Pre-made, no rolling or cutting needed.
  • 2 tbsp butter Dot on top before baking.
  • 1 cup mild cheddar cheese, shredded Can substitute with different cheese varieties.
  • 1 cup mozzarella cheese, shredded Can be replaced with gouda or pepper jack for a twist.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked chicken, minced garlic, frozen vegetables, cream of chicken soup, and black pepper. Stir until well combined.
  3. Pour the chicken mixture into a baking dish, spreading it out evenly.
Assembly and Baking
  1. Place the biscuits on top of the chicken mixture—no need for precision.
  2. Dot the top with small pieces of butter, then sprinkle the cheddar and mozzarella cheese over the biscuits.
  3. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
  4. Allow to cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container for 3-4 days. Reheat in the oven or microwave. Consider pairing with a side salad or crusty bread for a complete meal.