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+ servings
chicken pot pie in casserole dish.
5 from 1 vote

Easy Chicken Pot Pie with Biscuits

Chicken pot pie with biscuits is a fun way to prepare chicken pot pie. Made with frozen veggies, shredded chicken, and homemade bisuits, this is the pefect fall meal!
Prep 20 minutes
Cook 35 minutes
Total 55 minutes
Fat 42
Carbs 40
Protein 28
Yield 8

Ingredients

Biscuit Mix

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 12 tablespoons unsalted butter cold
  • 4 oz. shredded cheddar cheese ~1 cup
  • 1 cup buttermilk

Pot Pie Mix

  • 8 tablespoons unsalted butter divided
  • 1 yellow onion diced
  • 10 oz. bag mixed frozen vegetables
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1.5 lbs. cooked shredded chicken (feel free to cook your own, use store-bought, or use rotisserie)
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth

Instructions

Biscuits

  • Place the flour, sugar, baking powder, baking soda, salt, and garlic powder into a large bowl. Mix together and set aside.
  • Add 12 tablespoons of the cold butter into the flour mixture. Using a dough cutter or fork, cut in the butter until you have pebble sized pieces and then stir in the shredded cheddar cheese.
  • Next, add in the buttermilk. Use a spoon to stir together. If you have to, you can use your hands but leave that for the very end if possible.
  • Using a ⅓ measuring cup, scoop out the biscuits and place them on a parchment-lined baking sheet.
  • Place the biscuits into the freezer for 10 minutes.

Pot Pie Mix

  • Preheat the oven to 400℉ and prepare a 9x13-inch casserole dish with cooking spray.
  • Heat 2 tablespoons of butter over medium/high heat in a large skillet. When the butter is melted add the onion and cook for a couple of minutes or until the onion becomes translucent.
  • Add the mixed vegetables and seasonings to the pan and cook for 1 minute and then add the shredded chicken and cook for another 4-5 minutes. Transfer the chicken mixture into a large bowl.
  • Place the same pan back on the stove and add 6 tablespoons of butter and 6 tablespoons of flour. Whisk constantly for 1 minute. The roux should be golden blonde.
  • Slowly whisk in the chicken broth making sure to scrape the sides and corners of the pan. Once completely mixed, cook for 2-3 minutes, or until thickened.
  • Transfer the chicken mixture back into the pan and stir to coat all of the chicken and veggies. Transfer the chicken to the baking dish and top with the biscuits.
  • Bake for 25 minutes or until the biscuits begin to brown.
  • Remove from the oven and allow 5 minutes to rest before serving.

Tips & Notes

  • If there is not enough time to make biscuits, store-bought will do. Bake according to package instructions, but add 5-10 minutes to ensure the dough has baked completely on top of the chicken mixture. Alternatively, bake the biscuits separately and top the pot pie at serving/before serving.
  • This recipe was made with more traditional vegetables. Add in your favorite frozen vegetables as a substitute or addition. If you are adding fresh vegetables, steam them ahead of time. There is not enough liquid or cooking time for them to cook completely from raw.

Watch it

Nutrition Facts

Calories: 644kcal | Carbohydrates: 40g | Protein: 28g | Fat: 42g | Fiber: 3g | Sugar: 4g