Easy Biscuit Chicken Pot Pie
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Biscuit Chicken Pot Pie takes a classic pot pie recipe and turns it into fast dinner you can enjoy any night of the week!
Tender chicken and vegetables are baked in a creamy sauce and topped with a buttery biscuit crust.
Chicken pot pie has always been one of my go-to comfort foods, especially in the winter! Who can pass up a creamy comforting meal like this? I know I can’t!
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How to Make Easy Biscuit Chicken Pot Pie
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When I am looking for a quick dinner option, homemade chicken pot pie has never been something I thought about making during my busy schedule. This a delicious and quick biscuit chicken pot pie recipe changes that, it can be on the table in just 35 minutes.
Making chicken pot pie from scratch takes a lot of time because you have to make the sauce, make the dough, simmer everything and then bake it. This chicken pot pie recipe uses a couple of shortcuts to eliminate all of the tedious steps while producing a delicious dinner option!
How to Make Chicken Pot Pie
Chicken pot pie has been enjoyed by families for centuries!
First, you will want to take your cooked chicken and frozen veggies and add them right into your baking dish (no need for extra mixing bowls). I like to use poached chicken in this recipe, but any leftover chicken (or turkey) will do.
Next, add your condensed soup, a splash of milk, and seasoning and give it a stir. I make my own homemade poultry seasoning; it adds amazing flavor to any chicken dish!
Finally, I whisk together my favorite biscuit mix (I use Bisquick) with milk and egg to create a pourable biscuit dough. Pour it over the chicken mixture and bake until the crust is golden and the insides are hot and bubbly. This easy filling can be used to fill a store bought pie crust instead of the Bisquick crust if you prefer. If using pie crust, you’ll want to cut a couple slits in the dough to release the steam while your pot pie cooks.
Chicken Pot Pie is a dish best served fresh, however this biscuit crusted version reheats beautifully should you have any leftovers!
What to Serve with Chicken Pot Pie
Chicken pot pie is a complete meal, so it is not necessary to serve it with any additional sides. If you have a large family or would like to add sides, I suggest a nice fresh Salad with Lemon Vinaigrette.
Between the buttery biscuit crust and chicken, you already have yourself a perfect meal.
Biscuit Crusted Chicken Pot Pie
Chicken pot pie is such a great and hearty meal which is packed with yummy goodness!!
Ingredients:
- 2 cups frozen vegetables
- 1 1/2 cups cooked diced chicken
- 1 can (10.5 oz) cream of chicken soup
- 1/4 teaspoon poultry seasoning
- salt & pepper to taste
- 3/4 cup milk, divided
- 1 cup biscuit mix (such as bisquick)
- 1 egg
Directions:
- Preheat oven to 350 degrees.
- Combine vegetables, chicken, soup, 1/4 cup milk and seasoning in a 9″ deep dish pie pan.
- In a separate bowl, combine biscuit mix, egg and remaining 1/2 cup milk. Stir with a fork and pour over the chicken mixture.
- Bake uncovered 30 minutes or lightly browned.
Nutrition Information
Yield: 4 servings, Serving Size:
- Amount Per Serving:
- Calories: 315 Calories
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Hi Missy, I dont make a bottom. I just mix everything up in a glass, or aluminum casserole dish, and cover with the croisant triangles. Always brown the chicken, before adding in. It gives it much more flavor. Also, the foil strips around the perimeter keep the edges of crust from burning. I hope you enjoy. Sorry for the long delay in answering your question. I just came across this recipe again, and saw your question.
Thank you for answering Missy Dana!
Made this tonight! Awesome recipe! Only changes I made were using 2 large cans of chicken breast and mrs dash chicken seasoning for the poultry seasoning. I do not have a pie pan so I used a 10 inch cast iron skillet to bake it in. Took 45 minutes on 350.. but turned out great!
Yay! Glad to hear you loved it so much Tara!
Tried this tonight and it turned out good. Only thing I will change next time would be another can of soup and a little more milk to make more gravey. Thank you
So glad you enjoyed it!
I have been doing it this way for years, and it is great. Only differences is that I use half cream of mushroom soup, and half cream of chicken soup; both condensed. Try Trader Joe’s Cream of Portabella Mushroom Soup; best I’ve ever tasted, by far. Mix in browned chicken (I like dark thigh meat), and mixed veggies, maybe some onions and garlic. I use Pillsbury refrigerated croisant, or biscuit, for crust, brush crust with real butter, or egg wash, and grind pepper over the crust. Cut a slit in crust. Place strips of foil around outside diameter of crust, to prevent burning of crust. Bake at 375F until crust is doming and gravy is bubbeling out of slit; about 40 minutes. Let rest for about 5 minutes. Make enough for several meals. Dig in and enjoy!
Yum, I’ll have to check out that mushrooms soup for sure, I love mushrooms!
That looks so good and easy! Dana, wondering if you just put the croissant dough on top in the beginning when u bake? I want to make sure i get a good flaky crust w/ no soggy bottom. I do love a flaky pot pie top. mmm…
Missy, take a look at Dana’s reply to you :)
I like to make this recipe in individual baking dishes so everyone had their own – found the recipe in a Campbell’s book years ago
Yummy idea!!