Everyone will love this easy to make Chicken Pot Pie with Biscuits Recipe. Chicken Biscuit Pot Pie is filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top! The perfect family favorite dinner recipe!
Chicken Biscuit Pot Pie
This chicken pot pie with biscuits is simple to make. With this easy Chicken Biscuit Pot Pie recipe, you can have all the flavors of homemade chicken pot pie, without any of the work. Perfect for when you need easy comfort food and a great a make ahead freezer dinner too!
Homemade chicken pot pie is one of my favorite meals but it’s such a hands-on recipe that I rarely find the time to make it, between work, kids, and all of our activities. I love comfort foods and I love finding easier ways to make them. Easy recipes are always my go to with how busy we are. This chicken pot pie with biscuits is one of our family favorites, this easy twist on classic chicken pot pie has become a staple in our house.
I am not about to completely resort to not having my favorite dinner, so I was excited to find this easy chicken pot pie hack. Instead of making a homemade pie crust and all the other work related to a chicken pot pie, this recipe uses canned flaky biscuits as the top crust instead of a homemade crust and it works perfectly!
While I still make traditional pot pie for special occasions, Chicken Biscuit Pot Pie has become my go-to when I’m craving comfort food on a busy weeknight! As you all know delicious recipes are a must in my house and I am not willing to give up taste for any of our dinner recipes. I am sure you are going to love this biscuit chicken pot pie just as much as my family does.
If you are looking for a meal that is great for meal planning and make-ahead meals then you are also going to love this easy chicken pot pie. This biscuit chicken pot pie makes a great make-ahead freezer dinner! See below for full details.
With chicken and veggies making up the chicken pot pie filling and then topped with fluffy biscuits, this makes a quick and easy dinner. No need for any side dishes, as everything you need for a full meal, is baked right in the pan. That’s a weeknight dinner win for sure!
Chicken Pot Pie Variations
I stuck to traditional pot pie ingredients here, with peas and carrots as the veggies and minimal seasoning but you can easily change this according to your preference. A few suggestions:
Change up the meat. Replace the chicken with turkey – this is great for Thanksgiving leftover turkey! You can also use other cuts of chicken or turkey.
Change up the vegetables. We love peas and carrots but you can also use mixed veggies or your favorites. Corn, green beans, and broccoli make great additions! I use frozen veggies but you can also use fresh veggies if you want to, I suggest steaming them before adding them to the chicken pot pie mixture.
Change up the sauce. Use cream of chicken soup instead of flour and milk for an extra creamy sauce. If you want a cheese sauce, canned cheese soup is also a great option!
Change up the Biscuits. I use canned biscuits to make my life easier but you can change them out for homemade biscuits, buttermilk biscuits or garlic cheddar biscuits are great easy biscuits recipes that you can use.
Can I use other types of chicken?
While I find ground chicken is the easiest for this recipe, you can also use chicken breasts or other boneless, skinless cuts of chicken.
You can also use leftover chicken or rotisserie chicken if you have it and are looking for an easy leftover chicken dinner recipe.
If you are using already cooked chicken like shredded chicken instead of cooking the chicken in a skillet you can jus reheat it in the skillet and add the other ingredients.
Can I Freeze Chicken Biscuit Pot Pie?
One of the reasons I LOVE this Chicken Biscuit Pot Pie is because I can make it ahead! I often make a double or triple batch so that I always have at least one or two in the freezer, for busy nights.
To freeze, just prepare the chicken mixture according to the instructions. Then transfer to a freezer-safe container and freeze.
When you’re ready to enjoy it for dinner, allow the chicken mixture to thaw and then continue following the instructions. I like to heat the chicken mixture a bit before adding it to the pan, so the biscuits aren’t done first.
What To Serve with Chicken Pot Pie
For us, chicken pot pie is a meal in itself. If you are looking for additional items to feed everyone I suggest pairing it with a salad. If you are looking for tasty salad recipes and homemade dressing check out some of our favorites.
We love making Olive Garden Salad, and strawberry spinach salad, but you can make any salad and dressing. I like making homemade salad dressings and homemade Olive Garden salad dressing, Poppyseed salad dressing, and Garlic Lime Vinaigrette
Chicken Biscuit Pot Pie Ingredients
- Ground chicken
- Flour
- milk
- frozen carrots and peas, thawed
- salt
- pepper
- garlic powder
- onion powder
- Refrigerated biscuits
How to Make Chicken Biscuit Pot Pie
Preheat oven to 375 degrees.
In a large skillet over medium-high heat cook the chicken until it is no longer pink.
While chicken is cooking place the biscuits 2 inches apart on an ungreased baking sheet and bake for 9 minutes. If you are using homemade biscuits follow the same directions.
Once the chicken is fully cooked, add the flour, mix well and cook for 2 minutes.
Then add the milk and stir until it is all smooth.
Turn the heat up to high and bring to a boil, cook and stir for 4 minutes or until the sauce has thickened.
Stir in the vegetables, salt, and pepper and remove from the heat.
Spray a baking dish or casserole dish with nonstick cooking spray and then add the chicken pot pie mixture to the baking dish.
Place the semi-cooked biscuits on top of the chicken mixture.
Bake the chicken pot pie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.
More Easy Chicken Recipes
- Chicken Pot Pie Soup
- Cheesy Baked Chicken Enchiladas
- Loaded Chicken Potato Casserole
- Slow Cooker Paprika Chicken
Ingredients
- 1 pound ground chicken
- 3 tablespoons flour
- 2 cups milk
- 2 1/2 cup frozen carrots and peas thawed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 12 ounces tube refrigerated biscuits
Instructions
- Preheat oven to 375 degrees.
- In a large skillet over medium-high heat cook the chicken until it is no longer pink.
- While chicken is cooking place the biscuits 2 inches apart on an ungreased baking sheet and bake for 9 minutes. If you are using homemade biscuits follow the same directions.
- Once the chicken is fully cooked, add the flour, mix well and cook for 2 minutes.
- Then add the milk and stir until it is all smooth.
- Turn the heat up to high and bring to a boil, cook and stir for 4 minutes or until the sauce has thickened.
- Stir in the vegetables, salt, and pepper and remove from the heat.
- Spray a baking dish or casserole dish with nonstick cooking spray and then add the chicken pot pie mixture to the baking dish.
- Place the semi-cooked biscuits on top of the chicken mixture.
- Bake the chicken pot pie and remaining biscuit for 5-7 minutes or until biscuits are golden brown.
aprila says
My husband would love this, thanks for the recipe Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.