Posted: Jul 9, 2022 Updated: Jul 17, 2022 Show
This post may contain affiliate links. Please read our disclosure policy. With just a handful of ingredients and a few minutes of prep, this Chicken Pot Pie with Biscuits is always a family favorite. Perfect for busy weeknights, it’s ready in just 30 minutes! Looking for a pie crust version? Check out my classic chicken pot pie recipe! Table of Contents
Easy Chicken Pot Pie RecipeComfort food doesn’t get easier than Chicken Pot Pie with Biscuits! Creamy chicken soup with shredded rotisserie chicken, lots of cheese, and frozen veggies all topped with soft, flaky biscuits. Yum and yum! This is one of the easiest chicken pot pie recipes you’ll ever make. The filling comes together in minutes, there’s no pie crust or pastry to work with, and it bakes to golden perfection in just 25 minutes. My family loves the flavorful, creamy filling and I love how absolutely easy it is to prepare. What You’ll NeedThere are just a few ingredients needed to make this biscuit pot pie.
Can I Use Homemade Biscuits?I like to use refrigerated biscuit dough for ease but if you’d rather make this with homemade biscuits, go for it. Just drop the dough onto the top in small spoonfuls or pieces, instead of as one big biscuit. How to Make Chicken Pot Pie with BiscuitsHere are the few steps needed to prepare this easy chicken pot pie recipe.
Tips & VariationsWondering how to switch this up a bit? Here are some ideas.
Serving SuggestionsThis chicken pot pie with biscuits can easily stand on its own as a meal, with the veggies and protein already cooked into the dish. The addition of the biscuit makes it extra filling too! However, if you want a little something extra, you can’t go wrong with a fresh green salad or some extra veggies on the side. Freezing & Storage
More Chicken Pot Pie Recipes:
Prep: 10 mins Cook: 20 mins Total: 30 mins
Calories: 689kcal | Carbohydrates: 37g | Protein: 29g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2265mg | Potassium: 598mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7196IU | Vitamin C: 14mg | Calcium: 352mg | Iron: 4mg Categories:We love for you to share our ideas, but require a link back to us for credit. Any of our creations or ideas that are shared without permission are a violation of copyright. On occasion I create posts for sponsors and often use affiliate links. I’ll let you know when that is the case and appreciate your support. How do you keep the bottom crust of chicken pot pie from getting soggy?Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.
Why does my chicken pot pie come out watery?If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.
What veggies are in Marie Callender's chicken pot pie?A golden, flaky, made-from-scratch crust envelops tender seasoned Gardein Plant-Based Chick'n, carrots, celery, and potatoes in rich gravy for a meat-free spin on a classic.
Should I thaw a pot pie before baking?You can make, bake, cool and freeze. Or you can make, assemble and freeze. Either way when you're ready to cook, there's no need to thaw; just add a good 15-20 minutes of extra baking time.
|