Biscuit Topped Cheesy Chicken Pot Pie Recipe
If you’re craving the ultimate comfort food that checks every cozy, creamy, and cheesy box, then my Biscuit Topped Cheesy Chicken Pot Pie Recipe is about to become your new best friend. This dish is layer after layer of pure home-cooked happiness, from the tender chunks of chicken and garden-bright veggies to the rich, bubbly cheese sauce, all crowned with golden, buttery biscuits. Whether you need a cold weather dinner or a simple way to impress your family, this easy casserole brings everyone to the table with big smiles and full hearts.
Ingredients You’ll Need
This Biscuit Topped Cheesy Chicken Pot Pie Recipe only calls for pantry staples and a handful of fresh or frozen favorites. Each ingredient brings its own special flavor, texture, or color, making the final result both irresistible and straightforward to prepare.
- Butter: Adds richness and that classic, savory foundation to your filling.
- Diced onion: Sautéing onion sets a sweet, fragrant undertone in every bite.
- Fresh garlic: Just two cloves, but they instantly lift the savory notes and aroma.
- Frozen mixed vegetables (carrots, peas, corn): Easy, colorful, and packed with a variety of flavors—no chopping required!
- All-purpose flour: Thickens the luscious, creamy sauce to the perfect consistency.
- Chicken broth: Infuses the whole dish with savory chicken flavor while keeping it moist.
- Whole milk: Adds a touch of sweetness and helps round out the creaminess.
- Heavy cream: For an ultra-creamy and decadent filling.
- Cooked and shredded chicken breast: Juicy protein that soaks up all the flavors—leftover or rotisserie chicken works great!
- Salt and black pepper: Essential for seasoning every ingredient, every bite.
- Dried thyme: Gives a gentle herbaceous note that makes this pot pie unmistakably cozy.
- Shredded cheddar cheese: Melts into the filling and gets bubbly over the biscuits—cheese lovers rejoice!
- Refrigerated biscuit dough: The easiest, flakiest golden topping that makes every serving feel special.
How to Make Biscuit Topped Cheesy Chicken Pot Pie Recipe
Step 1: Preheat and Prep
Fire up your oven to 375°F (190°C) so it’s ready for baking magic. Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This little bit of prep ensures nothing sticks and your pot pie slides out perfectly golden on the bottom.
Step 2: Sauté the Aromatics
In a large skillet, melt the butter over medium heat. Toss in the diced onion and let it sizzle for about 3–4 minutes until softened and translucent—you want everything fragrant but not browned. Next, stir in the garlic and cook for just another minute to coax out all its flavor without burning.
Step 3: Add Veggies
Pour in your frozen mixed vegetables, giving everything a good stir so each piece is coated with buttery goodness. Let the vegetables cook for 4–5 minutes until they’re heated through and bright, adding pops of color and texture.
Step 4: Make the Sauce
Sprinkle the flour over the veggies and stir until you don’t see any dry spots. Gradually whisk in the chicken broth, working out any little lumps. Pour in the milk and heavy cream, continuing to stir. The sauce will thicken in about 5 minutes into a glossy, irresistible coating for everything to come.
Step 5: Finish the Filling
Add in the shredded chicken, salt, pepper, thyme, and one cup of that glorious cheddar cheese. Stir until everything melds into a creamy, savory filling with bits of melty cheese peeking through.
Step 6: Assemble the Biscuit Topped Cheesy Chicken Pot Pie Recipe
Transfer your piping hot filling into the ready dish and spread it out evenly. Pop open the biscuit dough and lay the biscuits evenly across the top—you can leave them whole, or cut them in half for more coverage and extra biscuit deliciousness. Sprinkle the rest of the cheddar cheese right over those biscuits for an ooey-gooey finish.
Step 7: Bake to Perfection
Slide the dish into the oven and let it bake for 25–30 minutes. The biscuits will puff and turn golden, absorbing just enough of the savory sauce below. When the cheese is bubbling and the biscuits are a beautiful brown, it’s ready. Let the pot pie rest for 5 minutes—this helps everything set and makes serving easier.
How to Serve Biscuit Topped Cheesy Chicken Pot Pie Recipe
Garnishes
Sprinkle on fresh chopped parsley or a dash of dried thyme before serving. A little herb or a crack of black pepper on top adds freshness and complements the cheesy richness. You can even brush the biscuits with melted butter mixed with garlic powder for a glossy, aromatic finish.
Side Dishes
This pot pie is hearty enough to stand on its own, but a simple green salad or a tangy slaw on the side adds a crisp contrast. If you want to go classic, serve with sweet applesauce or roasted green beans—it’s impossible to go wrong with any comforting sidekick!
Creative Ways to Present
Try baking the filling in individual ramekins for personal pot pies perfect for a dinner party or cozy night in. Or, serve the Biscuit Topped Cheesy Chicken Pot Pie Recipe family-style straight from the baking dish for a crowd-pleasing center-of-the-table moment that invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the pot pie cool to room temperature, then cover it tightly or transfer portions to sealed containers. Store in the refrigerator and enjoy within 3 days for maximum flavor and fresher biscuits.
Freezing
The Biscuit Topped Cheesy Chicken Pot Pie Recipe freezes like a dream. Wrap any cooled leftovers (or the whole pan) tightly in plastic wrap and foil, then freeze for up to 2 months. To thaw, simply move to the fridge overnight—you’ll be glad to have a ready-made comfort meal at arm’s reach!
Reheating
For best results, reheat leftovers in a 350°F (175°C) oven, covered with foil (to prevent overdrying), until heated through—about 20 minutes. You can also microwave individual servings, but that oven mitt-worthy crust comes out best when using your oven or toaster oven.
FAQs
Can I use leftover roast chicken or turkey?
Absolutely! This recipe is fantastic for using up leftover chicken or even turkey, especially around the holidays. The flavorful sauce and cheesy topping will breathe new life into any leftovers you have on hand.
Is it OK to prepare the filling in advance?
Yes! You can cook the filling up to a day ahead and store it in the fridge. When ready to bake, simply assemble with the biscuits and cheese right before popping it in the oven. It makes weeknight dinners even easier.
Can I use homemade biscuits instead of canned?
Definitely. If you have a favorite buttermilk biscuit recipe, go for it! Just remember to adjust the baking time as needed—homemade biscuits may need a few extra minutes to puff up and brown.
Are there gluten-free or dairy-free options?
You can easily make this dish gluten-free by using your favorite GF biscuit dough and a gluten-free flour blend for thickening. For dairy-free, look for plant-based cream and cheese, and use a non-dairy milk you love.
What other veggies can I add?
This Biscuit Topped Cheesy Chicken Pot Pie Recipe is super flexible. Swap in chopped broccoli, sautéed mushrooms, green beans, or small diced potatoes—just make sure to cook tougher veggies until tender before adding to the sauce.
Final Thoughts
I can’t encourage you enough to whip up this Biscuit Topped Cheesy Chicken Pot Pie Recipe and experience true comfort food bliss. It’s satisfying, outrageously delicious, and simple enough for any night of the week. Whenever you want to bring a little warmth and a whole lot of smiles to your table, this is the dish to make. Enjoy every cheesy, biscuit-topped bite!
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Biscuit Topped Cheesy Chicken Pot Pie Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Biscuit Topped Cheesy Chicken Pot Pie Recipe is a comforting and hearty dish that combines tender chicken and mixed vegetables in a creamy sauce, topped with flaky biscuit dough and melted cheddar cheese. It’s the perfect easy dinner for the whole family.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 cups cooked and shredded chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded cheddar cheese
For the Topping:
- 1 can refrigerated biscuit dough (8-count)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Saute the vegetables: In a large skillet, melt the butter and cook onion until softened. Add garlic, frozen vegetables, and cook until heated through.
- Make the sauce: Sprinkle flour over the mixture, then whisk in chicken broth, milk, and cream. Cook until thickened.
- Add chicken and cheese: Stir in chicken, salt, pepper, thyme, and 1 cup of cheese. Mix well.
- Assemble and bake: Transfer mixture to a baking dish, top with biscuit dough, sprinkle remaining cheese. Bake for 25–30 minutes until golden brown.
- Serve: Let rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- For extra flavor, brush the tops of the biscuits with melted butter mixed with garlic powder and parsley before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
