There are some meals that just feel like home, and chicken pot pie is definitely one of them. Creamy chicken and vegetables tucked beneath a golden crust is comfort food at its best—but on a busy weeknight, making a traditional pie crust may be more effort than you have time for.
That’s why this Biscuit-Topped Chicken Pot Pie has become a favorite at my house. In fact, my family specifically requested that I share this one with you! Instead of pie crust, refrigerated flaky biscuits create a buttery, golden topping over a creamy filling loaded with chicken and vegetables.
Even better, pick up a rotisserie chicken and most of the work is already done for you. It’s warm, hearty and easy enough for a weeknight.
Biscuit-Topped Chicken Pot Pie
Ingredients
- 3 cups cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of potato soup
- ½ cup milk
- 1 cup sour cream
- 10 oz package of frozen mixed vegetables, thawed
- 1 tsp dried thyme
- ½ tsp Nature’s Seasoning
- Fresh cracked pepper to taste
- 1 package of Grands Flaky Layer Biscuits
Directions
- Preheat oven to 400°F. Grease a 13 x 9 pan and set aside.
- Place cooked chicken in a large mixing bowl. Rotisserie chicken works very well.
- Add the remainder of the ingredients and mix well.
- Bake chicken mixture for 20 minutes.
- While the mixture is heating, open the biscuits and half each one by gently pulling apart.
- Remove pan from the oven and place biscuits in a single layer.
- Return to the oven for an additional 20 minutes or until the biscuits are golden brown.
- Remove pot pie from oven. Brush with melted butter and sprinkle with dried parsley (optional).
Food Fairy Tips
Get that filling hot! Don’t skip the first 20 minutes in the oven before adding the biscuits. The chicken mixture needs to be thoroughly heated so the biscuits can bake properly from both the top and bottom. Adding them to a cold filling can leave you with biscuits that are golden on top but doughy underneath.
Let the rotisserie chicken do the work. A store-bought rotisserie chicken makes this an especially easy weeknight dinner. Remove the skin, pull or chop the meat, and you’re ready to go. You can even shred the chicken ahead of time and refrigerate it until dinner.
Thaw those veggies. Frozen vegetables can release extra moisture as they cook, so thaw them before stirring them into the filling. If they seem particularly wet, give them a quick pat with a paper towel.
Split the biscuits. Gently separating each Grands biscuit into two thinner layers gives you more coverage across the casserole and helps the biscuits cook through evenly.
Give it the finishing touch. A quick brush of melted butter and a sprinkle of dried parsley when the pot pie comes out of the oven makes those golden biscuits look—and taste—even better.
Search ingredients at FOOD CITY.
Simple recipes. Big flavor. Little fuss. Aneisa Rolen shares easy-to-follow recipes with companion videos, making home cooking approachable for every cook.
For more free recipes, visit www.foodfairyprep.com or follow Aneisa Rolen on Instagram or Facebook.
Enjoyed this article? Read more Dishing It Out with Aneisa Rolen.
Follow KnoxTNToday on Facebook, Instagram, X, and LinkedIn. Get all KnoxTNToday articles in one place with our free newsletter. Comments may be sent to news@knoxtntoday.com.
