Cheesy Chicken Pot Pie Over Biscuits
This Chicken Pot Pie over Biscuits is a cheesy dinner recipe made with tender shredded chicken, hearty vegetables, and fluffy golden biscuits on top.
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It’s a great choice for weeknight dinners when you want something warm and filling. It’s also perfect for cooler days and family gatherings!
This dish pairs perfectly with a fresh green salad or roasted vegetables for a complete and balanced meal.
How to Make Chicken Pot Pie over Biscuits
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven and bake the biscuits according to the package instructions.
2. In a large pan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, until lightly golden.
3. Whisk in the chicken broth, half and half, salt, pepper, and Italian seasoning. Bring to a simmer, stirring occasionally, until the mixture thickens.
4. Add the shredded chicken and frozen vegetables. Cover with a lid and simmer on low for 10–15 minutes, or until the veggies are tender and everything is heated through.
5. Remove the lid and stir in the cheddar cheese until melted and smooth.
6. Spoon the creamy filling over warm biscuits and garnish with fresh parsley.
Serve & Enjoy!
Important Recipe Notes
- Use rotisserie chicken: It saves time and adds extra flavor, making this recipe even easier on busy nights.
- Don’t skip cooking the flour: Letting the flour cook for 1–2 minutes helps remove the raw taste and gives your sauce a smooth, rich texture.
- Whisk slowly when adding liquids: This helps prevent lumps and keeps the sauce nice and creamy.
- If the sauce gets too thick, add a splash of chicken broth. If it’s too thin, let it simmer a little longer uncovered.
- Frozen veggies work best: No need to thaw—just add them straight to the pan for easy prep.
- Bake biscuits separately: This keeps them fluffy and prevents them from getting soggy under the filling.
- Cheese is optional but recommended: It adds extra creaminess and flavor, but you can leave it out if you prefer a more classic pot pie taste.
- This dish is best enjoyed warm, while the biscuits are soft and the filling is creamy.
Chicken Pot Pie over Biscuits
Ingredients
- 1 8-count can Pillsbury Grands biscuits
- 1 ½ cups cooked and shredded chicken
- 1 stick salted butter
- ½ cup all-purpose flour
- 2 cups chicken broth
- ¾ cup half and half
- ¼ tsp pepper
- ¼ tsp salt
- ½ tsp Italian seasoning
- 1 cup shredded mild cheddar cheese
- 2 cups frozen mixed vegetables carrots, peas, green beans, and corn
- Fresh parsley for garnish
Instructions
- Preheat the oven and bake the biscuits according to the package instructions.
- In a large pan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, until lightly golden.
- Whisk in the chicken broth, half and half, salt, pepper, and Italian seasoning. Bring to a simmer, stirring occasionally, until the mixture thickens.
- Add the shredded chicken and frozen vegetables. Cover with a lid and simmer on low for 10–15 minutes, or until the veggies are tender and everything is heated through.
- Remove the lid and stir in the cheddar cheese until melted and smooth.
- Spoon the creamy filling over warm biscuits and garnish with fresh parsley.
Check Out More Chicken Recipe Ideas!
Spicy Cheesy Buffalo Chicken Tacos
Creamy Spinach Artichoke Chicken Pasta Casserole
