Description
This chicken pot pie biscuit bake is a cozy, comforting dish featuring tender cooked chicken and mixed vegetables enveloped in a creamy, flavorful sauce. Topped with golden, fluffy biscuits, it offers a delightful twist on traditional pot pie, perfect for an easy family dinner.
Ingredients
Filling Ingredients
- 3 cups cooked chicken, diced or shredded
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 1½ cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese (optional)
Topping Ingredients
- 1 can refrigerated biscuit dough, quartered
- 2 tablespoons butter, melted
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare Filling: In a large bowl, whisk together the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, dried thyme, salt, and black pepper until smooth and well combined.
- Add Chicken and Vegetables: Stir in the cooked chicken, frozen mixed vegetables, and shredded cheddar cheese if using, ensuring everything is evenly mixed.
- Assemble in Dish: Spread the chicken and vegetable mixture evenly in the prepared baking dish, creating an even layer for the biscuit topping.
- Prepare Biscuit Topping: Toss the quartered biscuit dough pieces with melted butter to add flavor and help browning.
- Arrange Biscuits: Place the buttered biscuit pieces evenly over the top of the chicken mixture, covering as much surface as possible.
- Bake: Bake uncovered for 35–40 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes to set. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Rotisserie chicken works perfectly for a quick shortcut.
- For a variation, substitute cream of mushroom soup instead of cream of chicken.
- If the biscuits start browning too quickly, cover loosely with foil during baking.
- Add a splash of cream to the filling for extra richness if desired.
- Leftovers reheat well in the oven or air fryer for convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: American
