1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken for this recipe, but make sure to thaw it completely before cooking. If using frozen chicken breasts, consider cooking them in the oven or pressure cooker first to ensure they cook evenly. Once thawed and cooked, you can follow the rest of the recipe as usual.

2. Can I make Chicken Pot Pie with Biscuits ahead of time?

Absolutely! You can prepare the filling and store it in the refrigerator for up to two days before baking. When you're ready to serve, simply add the biscuits on top and bake as directed. This is a great way to save time on busy weeknights or when hosting guests.

3. Can I freeze Chicken Pot Pie with Biscuits?

Yes, you can freeze Chicken Pot Pie with Biscuits for up to 3 months. To freeze, prepare the filling, place it in an airtight container, and top with the biscuits. Bake directly from frozen, but you may need to add extra time to ensure the biscuits cook through.

4. Can I make a vegetarian version of Chicken Pot Pie with Biscuits?

Yes, you can easily make a vegetarian version by replacing the chicken with tofu, tempeh, or additional vegetables like mushrooms and potatoes. Use vegetable broth and a plant-based cream of soup to ensure the dish remains fully vegetarian.

Chicken Pot Pie with Biscuits – Easy & Delicious Recipe

Name: Chicken Pot Pie with Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (cubed); 1 1/2 cups frozen mixed vegetables; 1 can (10.5 oz) cream of chicken soup; 1/2 cup milk; 1 can (16.3 oz) biscuit dough (flaky variety); 2 tbsp butter (for sautéing); Salt, to taste; Pepper, to taste

Description

Chicken Pot Pie with Biscuits is the ultimate comfort food. This easy recipe combines tender chicken, savory vegetables, and a rich, creamy sauce, all topped with fluffy, golden biscuits. It’s a quick and budget-friendly dish that’s perfect for family meals during colder months.

Ingredients

Scale

2 boneless, skinless chicken breasts (cubed)
1 1/2 cups frozen mixed vegetables
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 can (16.3 oz) biscuit dough (flaky variety)
2 tbsp butter (for sautéing)
Salt, to taste
Pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, melt butter over medium heat and cook the cubed chicken until browned and fully cooked, about 8-10 minutes.
Remove the chicken from the skillet and chop it into small bite-sized pieces.
In the same skillet, add the frozen mixed vegetables and sauté them for about 5 minutes, until softened.
Stir in the cream of chicken soup and milk. Season with salt and pepper. Let the mixture simmer for about 5 minutes, stirring occasionally.
Add the chopped chicken back into the skillet and mix it all together. Remove from heat.
Transfer the chicken and vegetable mixture into a baking dish.
Place the biscuits on top of the chicken mixture, arranging them in a single layer.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown.
Remove from the oven and allow it to cool for a few minutes before serving.

Notes

Brush the tops of the biscuits with melted butter before baking for an extra golden and crispy finish.
You can use pre-cooked rotisserie chicken to save time.
If you prefer a thicker sauce, reduce the amount of milk or add a bit of flour to thicken it.
To make it ahead, prepare the filling and store it in the refrigerator, then bake the biscuits just before serving.
This recipe is perfect for freezing. Store leftovers in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6g
Sodium: 890mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 30g
Cholesterol: 65mg