Everyone must try this chicken pot pie with biscuits recipe. Biscuit chicken pot pie is a family favorite meal!
Course: Main Course
Keyword: biscuit chicken pot pie, chicken and biscuit casserole, chicken pot pie with biscuits
For the Chicken Pot Pie:
3cupsshredded cooked chicken
1 1/2cupsdiced baby yellow potatoes(no need to peel)
3 to 4medium carrots, peeled and diced
8tablespoonsunsalted butter, divided
1cupdiced yellow onion
1teaspoonsalt, plus more to taste
1/2teaspoonblack pepper, plus more to taste
For the Biscuits:
1 1/2cupsshredded sharp cheddar cheese
2Tablespoonsunsalted butter, melted
1/2teaspoongarlic salt, more or less to taste
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.
For faster prep, try using 2 cups of frozen mixed vegetables steamed in the microwave.