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
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.
- 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
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