Everyone must try this chicken pot pie with biscuits recipe. Biscuit chicken pot pie is a family favorite meal!
Have you tried my Semi-Homemade Chicken Pot Pie recipe yet? The only part not homemade is the crust, where I always use a store-bought refrigerated pie crust to speed up the process. But, guess what? This recipe doesn't use the pie crust. Instead, there is only a top crust, and it is one of the best biscuit toppings ever!
It dawned on me one day that I should take my recipe for the copycat Cheddar Bay Biscuits and see how they would turn out as a topping for my chicken pot pie. Holy maloney! Best.decision.of.the.month.
I learned a lesson that day, and it is that I need to get back to sharing more of my meals and treats. It has been almost one year since we lived on campus among a big community of large families and kids, where almost every day I was sending out cookies and leftover meals. It was easy to do because the kids were always right outside my doorstep, and if they weren't, I had three adjacent homes right next to ours, not mentioning the rest of the townhome families across from us.
I miss that community.
In a day of age when food allergies and special diets seem to be in almost every household, it is also intimidating to bring food to a family not knowing if they have those certain conditions. In the case, though, where you are just wanting to introduce yourself to a new neighbor, I say do not worry about it! They can decide after they shut the door if they will eat your food or not. At least you snatched that opportunity to start a neighborly relationship! 🙂
Side dishes to serve with chicken pot pie:
Winter Fruit Salad
Grape Salad
Jello Salad
Spinach Salad
Chicken Pot Pie with Biscuits
Ingredients
For the Chicken Pot Pie:
- 3 cups shredded cooked chicken
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 1/2 cups diced baby yellow potatoes (no need to peel)
- 3 to 4 medium carrots , peeled and diced
- 8 tablespoons unsalted butter , divided
- 1 cup diced yellow onion
- 2/3 cup all-purpose flour
- 1/2 teaspoon celery seed
- 1 teaspoon salt , plus more to taste
- 1/2 teaspoon black pepper , plus more to taste
- 2 cups chicken broth
- 1 cup milk
For the Biscuits:
- 2 cups Bisquick
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese
- 2/3 cup milk
- 2 Tablespoons unsalted butter , melted
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic salt , more or less to taste
Instructions
- Preheat the oven to 400°F. Lightly spray a 9x13-inch casserole dish with nonstick spray. Fill the bottom with the shredded chicken, peas and corn; set aside.
For the Chicken Pot Pie Filling:
- Place the potatoes and carrots in a large skillet. Fill with cold water, until the vegetables are covered by about half an inch. Bring to a boil over high heat. Reduce heat, cover and let simmer for 8 to 10 minutes, until fork tender; drain. Transfer to the casserole dish over the chicken, peas and corn.
- Wipe out the skillet and return to medium heat. Melt 2 tablespoons of the butter in the pan, add the onions. Cook until soft, about 5 to 7 minutes. Add the rest of the butter (5 tablespoons) and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened to a sauce. Season with more salt and pepper, to taste. Pour into the casserole dish, over the chicken and vegetables. Gently toss with a fork to combine.
- Bake in the preheated oven for 20 minutes (if the chicken was frozen, bake for 25-30 minutes). Meanwhile, prepare the biscuit topping.
For the Biscuit Topping:
- In a large bowl, combine the Bisquick, garlic powder and cheese. Stir in the milk until just combined. Do not over mix.
- Remove the casserole dish from the oven after 20 minutes. Drop 12 large scoops of the biscuit dough onto the top of the hot chicken mixture. Bake for 10 minutes.
- Meanwhile, in a small bowl, mix together the butter, parsley and garlic salt. Remove pan from the oven and brush the butter mixture over the biscuits. Return to the oven and bake an additional 5 minutes, or until golden brown.
- Allow the pot pie to rest for 10 minutes out of the oven before serving.
Notes
Nutrition
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