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
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
Have your own special recipe to share? Submit Your Recipe Today!