Chicken Pot Pie with Biscuits
I just love a good old fashioned chicken pot pie, especially during the colder months. Seriously, nothing screams comfort food like a homemade chicken pot pie. The hot creamy pie filling with juicy chicken meat, and mixed vegetables. It just doesn’t get any better. I personally love all types of chicken pot pie( even the little frozen ones… no shame in my game). However, When I make chicken pot pies, I like to keep it easy. Instead of using crust, I prefer to make chicken pot pie with biscuits.
Yup biscuits. Preferably canned biscuits, because it takes less time. I also use cream of chicken soup & mixed vegetables for my chicken pot pie. Using these easy ingredients save me time, and money. So it’s a win, win!
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!
this easy chicken pot pie with biscuits recipe is one of my family favorites. Although It’s made with vegetables, I usually serve it with more veggies on the side.
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!
Chicken Pot Pie is one of the best comfort foods around. Our family sure loves it. We are trying to simply things by taking this classic and giving it a ‘semi-homemade’ hack by using Grand biscuits. With flavors you know and love, it really doesn’t get easier than this.
Shredded chicken from a rotisserie chicken is perfect for this recipe, and such a time saver. Are you a fan of the rotisserie chicken? I totally am! Sometimes I’ll pick up two, shred both of them and then just freeze one. It’s always nice to have on hand, especially for recipes like this.
Ingredients
Instructions
Yup biscuits. Preferably canned biscuits, because it takes less time. I also use cream of chicken soup & mixed vegetables for my chicken pot pie. Using these easy ingredients save me time, and money. So it’s a win, win!
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!
this easy chicken pot pie with biscuits recipe is one of my family favorites. Although It’s made with vegetables, I usually serve it with more veggies on the side.
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!
Chicken Pot Pie is one of the best comfort foods around. Our family sure loves it. We are trying to simply things by taking this classic and giving it a ‘semi-homemade’ hack by using Grand biscuits. With flavors you know and love, it really doesn’t get easier than this.
Shredded chicken from a rotisserie chicken is perfect for this recipe, and such a time saver. Are you a fan of the rotisserie chicken? I totally am! Sometimes I’ll pick up two, shred both of them and then just freeze one. It’s always nice to have on hand, especially for recipes like this.
Ingredients
- 1 can Pilsbury Grands Biscuits 8 biscuits
- 2 tablespoons butter
- 1 small package frozen veggie mix: carrots, peas, corn and green beans
- 2 chicken breasts cooked and shredded
- 1-2 cups chicken broth adapt to your preference
- 1 can Cream of Chicken Soup regular size
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
- Whisk in the chicken broth and the Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.
- Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth.
- On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven.
- Pour the filling into a buttered 13x9-inch baking dish. Top the filling with the 8 biscuits (partially baked), flip them over top to bottom to unsure even baking on the other side. Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving. Enjoy!