Brace yourself for the ultimate comfort food experience with this Biscuit Topped Cheesy Chicken Pot Pie Recipe! Fluffy golden biscuits nestle on top of a creamy, cheesy chicken and veggie filling that practically begs for a spoon. Every bite features savory chicken, crisp-tender veggies, and the irresistible pull of melted cheddar, making this dish a weeknight favorite and a crowd pleaser alike. If you crave something warm, cozy, and bubbling with flavor, this recipe is guaranteed to hit the spot.
Ingredients You’ll Need
This dish relies on simple pantry staples and a few fresh items, but the combination is truly magical. Each ingredient brings a different color, taste, or touch of creaminess to this Biscuit Topped Cheesy Chicken Pot Pie Recipe, ensuring every bite is balanced and delicious.
- Cooked chicken breast: Use shredded rotisserie chicken for convenience or leftover roast chicken—it’s the protein powerhouse of your pot pie.
- Frozen mixed vegetables: The classic medley of peas, carrots, corn, and green beans add pops of color and sweet crunch.
- Unsalted butter: Brings a rich base flavor and helps sauté the onions perfectly.
- Chopped onion: Sautéed onion lays down the first layer for savory depth in your filling.
- All-purpose flour: Just enough to create a roux and thicken your creamy sauce just right.
- Chicken broth: Delivers a savory, umami punch that makes the filling downright irresistible.
- Milk: Adds creaminess and gives the sauce its luscious texture.
- Shredded cheddar cheese: The star of the show—melts into the sauce for gooey cheesy goodness in every forkful.
- Garlic powder: Brings gentle warmth and depth with zero fuss.
- Salt: Brightens every ingredient and pulls all the flavors together.
- Black pepper: Adds a subtle kick and fragrance that makes the filling shine.
- Refrigerated biscuit dough: Forms those gorgeous, puffy pillows on top—soak up the sauce and enjoy every bite!
How to Make Biscuit Topped Cheesy Chicken Pot Pie Recipe
Step 1: Prep and Sauté the Onion
Preheat your oven to 375°F, then grab a large skillet and melt the butter over medium heat. Add your chopped onion and sauté for 3–4 minutes until it turns soft and just translucent. That gentle sizzle means you’re coaxing out maximum flavor—a small step that pays dividends in taste.
Step 2: Build Your Creamy Sauce
Sprinkle the flour evenly over the cooked onions, stirring constantly for a full minute. This is where you form that essential roux—no lumps!—which will ensure your filling turns out velvety instead of runny. Now, slowly whisk in the chicken broth and milk, stirring all the while. Watch the mixture gently thicken over 3–5 minutes; it should easily coat the back of a spoon. Season with garlic powder, salt, and black pepper.
Step 3: Add Veggies, Chicken, and Cheese
Toss in the frozen mixed vegetables, shredded chicken, and pile on the cheddar cheese. Give everything a good stir and let it all simmer together for 2–3 minutes. The cheese will melt right into the mixture, enveloping the tender veggies and chicken in an ultra-creamy, cheesy sauce that’s fragrant and colorful.
Step 4: Layer the Casserole
Pour the hot, bubbling filling into a greased 9×13-inch baking dish and spread it out evenly. Now for the fun part: arrange the biscuit dough across the filling, spacing the biscuits so they have room to rise and bake to golden perfection. The biscuits will crisp up on top while soaking in all that incredible sauce beneath.
Step 5: Bake to Golden Glory
Transfer your baking dish to the oven and bake for 20–25 minutes. You’ll know it’s ready when the biscuits are deeply golden and cooked through. Let the pot pie cool for a few minutes before serving—this gives the filling time to settle and makes the first spoonful even more satisfying.
How to Serve Biscuit Topped Cheesy Chicken Pot Pie Recipe
Garnishes
For an extra burst of freshness and color, sprinkle chopped fresh parsley or thyme over the top just before serving. A quick dusting of extra cheddar or a few cracks of black pepper can make it look even more inviting and taste that much better.
Side Dishes
This dish is wonderfully hearty, but adding a crisp green salad or some buttered steamed green beans on the side provides contrast and keeps the meal feeling balanced. A simple fruit salad makes a bright, refreshing finish.
Creative Ways to Present
Serve individual portions in mini cast iron skillets or ramekins for a personalized touch—everyone loves their own little pot pie! If you’re feeling playful, bake extra biscuits alongside for dipping, or cut the biscuit dough into fun shapes before baking to delight kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Once the Biscuit Topped Cheesy Chicken Pot Pie Recipe has cooled, cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator, where it will keep beautifully for up to 3 days—making for easy lunches or next-day dinners.
Freezing
To freeze, assemble the pot pie through Step 4 but don’t bake. Wrap the entire dish well in plastic and foil, then freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to account for the cold start.
Reheating
For best results, reheat leftovers in the oven, covered loosely with foil, at 350°F until warmed through (about 20 minutes). This keeps the biscuits from over-browning while ensuring the creamy filling bubbles just as deliciously as the first night.
FAQs
Can I use rotisserie chicken in this Biscuit Topped Cheesy Chicken Pot Pie Recipe?
Absolutely! Rotisserie chicken is a huge time-saver and adds extra savory flavor. Just remove the skin and bones, shred the meat, and measure out 2 cups for your filling.
What if I only have fresh vegetables instead of frozen?
No problem—just chop them into small, even pieces and sauté briefly after the onion step to soften them slightly before mixing into the filling.
Do I have to use cheddar cheese or can I try other cheeses?
Cheddar melts beautifully, but you can experiment with Monterey Jack, mozzarella, or even a little pepper jack for some heat. Just stick to varieties that melt well.
Can I make this Biscuit Topped Cheesy Chicken Pot Pie Recipe gluten-free?
Yes! Substitute a gluten-free flour blend for the roux and swap in gluten-free refrigerated biscuit dough if available. The result is just as hearty and comforting.
What’s the best way to tell if the biscuits are cooked through?
Check that the tops are golden brown and, if you’re unsure, lift a biscuit gently with a fork to peek underneath—the bottom should look baked, not doughy. You want fluffy, cooked centers!
Final Thoughts
There’s nothing quite like gathering loved ones around the table for a hot, bubbling Biscuit Topped Cheesy Chicken Pot Pie Recipe. Give this recipe a try and watch everyone dig in with delight—the classic flavors, that cheesy sauce, and those golden biscuits are bound to become a new comfort food tradition in your home!
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Biscuit Topped Cheesy Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Biscuit Topped Cheesy Chicken Pot Pie. A creamy and savory chicken and vegetable filling topped with flaky biscuits, baked to golden perfection.
Ingredients
For the Filling:
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Biscuit Topping:
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat the Oven: Preheat oven to 375°F.
- Sauté Onion: In a large skillet, melt butter and sauté chopped onion until softened.
- Make Roux: Stir in flour and cook to form a roux.
- Thicken Sauce: Slowly whisk in chicken broth and milk until thickened.
- Season: Add garlic powder, salt, and pepper.
- Add Ingredients: Stir in vegetables, chicken, and cheese until melted.
- Assemble: Pour filling into a baking dish.
- Add Biscuits: Top with biscuit dough.
- Bake: Bake for 20–25 minutes until golden.
- Serve: Let cool slightly before serving.
Notes
- Rotisserie chicken can be used for convenience.
- For extra flavor, add fresh herbs like thyme or parsley.
- Adjust bake time if using homemade biscuits.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
