Cozy Chicken Pot Pie with Biscuits – The Ultimate Comfort Food!

Hey, have you ever just needed a big ol’ hug in food form? Like, I don’t know, it’s raining outside, your favorite show just got canceled, and you’re in your PJs, scrolling through takeout apps? Yeah, same. That’s when I whip up this Chicken Pot Pie with Biscuits, y’all! It’s like a warm blanket, but, you know, edible.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so let’s hit the grocery store together (virtually, obvi). You’re gonna need some basic stuff that you can find at any store. Here’s the scoop:

– 3 cups cooked shredded chicken (I usually grab a rotisserie chicken because, let’s be real, who’s got time to cook chicken from scratch?)
– 2 cans of cream of chicken soup (the secret to that creamy goodness—no judgment!)
– 3 cups frozen mixed veggies (like peas, carrots, corn—whatever floats your boat)
– 2 tsp minced garlic (fresh or jarred, your call)
– 1/2 tsp ground black pepper (a little kick!)
– 1 cup shredded mild cheddar cheese (cheesy dreams, amirite?)
– 1 cup shredded mozzarella cheese (because who doesn’t love gooey cheese?)
– 16 canned biscuits (the buttery kind! I absolutely love these)
– 2 tbsp melted butter (for the biscuit magic)

Got all that? Cool, let’s keep rollin’!

So Here’s Why I Make This Constantly

Okay, let me spill the tea. This recipe isn’t just food; it’s a whole vibe! I remember the first time I made it—my friend came over, and I was a hot mess, trying to show off a “fancy dinner.” I was juggling the oven and the mixing bowl like a circus act, and then BOOM! When I pulled it out of the oven, the whole thing was bubbling and golden brown, and we just sat there, gaping at it like it was a masterpiece. We dove in like we hadn’t eaten in days. It was pure joy.

Now every time I make it, it brings back those fun memories, and honestly, I can’t resist the cheesy, creamy goodness. Plus, it’s easy enough to whip up when I want to impress (or when I’m just hangry!).

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

So, listen up! Here’s the secret sauce (not literally, just a tip). When you cut the biscuits into quarters, make sure you don’t overthink it! Just chop them up into random bits! The more chaos, the better. This helps them get nice and crispy and soak up that dreamy filling. Trust me, it’s a game-changer!

Don’t Mess This Up (My Top Tips)

– If you use fresh chicken (like, not rotisserie), make sure it’s fully cooked or you’ll end up with a sad pot pie. No one wants that!
– Don’t skip the melted butter on the biscuits—seriously, it’s like the icing on the cake but, you know, for savory food.
– Check your biscuits at 20 minutes! They can go from golden to “oops” really fast. I’ve burnt my fair share…

How to Keep Them From Disappearing (Or, How to Store Them)

So, here’s the deal—if you somehow have leftovers (which is rare), just store it in an airtight container in the fridge. It’ll last a few days, but let’s be real, it probably won’t last that long. Just reheating it in the oven is the best way to go, gets the biscuits all nice and crispy again.

If You Liked This, You’ll Probably Like These Too

Okay, so if you vibe with this, you might also love my:
– Cheesy Garlic Bread (because carbs)
– One-Pan Beef Stroganoff (so easy, you’ll do a happy dance!)
– Creamy Mushroom Risotto (fancy but not really, you know?)

So, what’s your go-to comfort food? I wanna know! 🥰

Chicken Pot Pie with Biscuits

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Pot Pie with Biscuits is the ultimate comfort dish that brings warmth and satisfaction to your dinner table. This hearty meal features tender shredded chicken and colorful vegetables nestled in a creamy sauce, all topped off with fluffy biscuits. Quick to prepare and budget-friendly, it’s the ideal choice for busy weeknights, ensuring your family enjoys a delicious home-cooked meal without hassle.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 6
Category: Dinner
Method: Baking
Cuisine: Southern

Ingredients

Scale

3 cups cooked shredded chicken
2 (10.5 oz) cans cream of chicken soup
3 cups frozen mixed vegetables
2 tsp minced garlic
1/2 tsp ground black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
16 canned biscuits
2 tbsp melted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F.
Spray a 13×9-inch baking dish with nonstick spray.
In a large bowl, combine cooked chicken, cream of chicken soup, frozen vegetables, minced garlic, and both cheeses. Mix well.
Pour the mixture into the prepared baking dish.
Cut each biscuit into quarters and place in a bowl; drizzle with melted butter and toss to coat.
Bake biscuits on a lightly greased baking sheet for about 5-7 minutes until golden brown.
Top the chicken mixture with the baked biscuits.
Bake uncovered for an additional 20 to 25 minutes until bubbly and golden.
Allow to cool slightly before serving.