This biscuit chicken pot pie recipe is delicious and creamy with a flaky crust topping. It’s a nostalgic one-dish meal that is very easy to make.
How To Make Biscuit Topped Chicken Pot Pie
Prep:
10 mins
Cook:
55 mins
Total:
1 hr 5 mins
Ingredients
- 1 pkg biscuit mix, enough to make 8-12 3/4-inch biscuits
- 1 cup butter
- 2 cans cream of chicken soup
- 1 ½ cups chicken broth
- 8 oz. cream cheese, cubed
- 2 tsp. onion powder
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 2 cups cooked chicken breasts, cubed or shredded, up to 3 cups, can use leftovers
- 2 cups green peas and carrots, frozen
- 1/4 cup onion, finely chopped
- 2 cans potatoes, drained, diced
- 8 oz. cheddar cheese, shredded
Instructions
-
Prepare biscuit mix according to package directions, cut out and set aside.
- In a 5-qt. dutch oven or pot, melt butter.
-
Stir in all ingredients except the chicken, vegetables and shredded cheese. Heat until cream cheese has melted, stirring well.
-
Add the remaining ingredients and heat to a boil.
-
If the mixture is too thick, thin it by adding a little milk or water. Stir in cheddar cheese.
- Pour into a greased deep 9x13-inch baking dish or pan.
- Top with biscuits (as many as needed to cover top without crowding).
-
Bake at 350 degrees for 30-45 minutes or until golden brown. Serve.
Nutrition
- Sugar: 2g
- :
- Calcium: 274mg
- Calories: 572kcal
- Carbohydrates: 13g
- Cholesterol: 158mg
- Fat: 48g
- Fiber: 2g
- Iron: 2mg
- Potassium: 339mg
- Protein: 23g
- Saturated Fat: 28g
- Sodium: 1262mg
- Vitamin A: 4844IU
- Vitamin C: 8mg
Share your thoughts on this delicious Biscuit Topped Chicken Pot Pie recipe in the Baking and Desserts forum section. Let's discuss any tips, variations, or experiences you've had with making this comforting dish!
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