If you’re craving a comforting dish that wraps hearty chicken and vibrant veggies in a luscious cheesy sauce, topped with warm, fluffy biscuits, then this Biscuit Topped Cheesy Chicken Pot Pie Recipe is your next must-make. It’s a delightful twist on classic chicken pot pie that brings cheesy goodness and biscuit topping together for a perfect cozy meal. Each bite is a comforting hug, perfect for family dinners or cozy nights in.
Ingredients You’ll Need
Gathering simple ingredients that you probably already have in your pantry and fridge makes this recipe a breeze, yet every component plays a crucial role in building the flavor, texture, and heartiness that make this dish truly special.
- Unsalted butter: Adds richness to the filling and helps sauté the aromatics perfectly.
- Yellow onion: Provides a sweet and savory base when sautéed.
- Garlic: Offers a subtle warmth and depth of flavor.
- Cooked chicken: The hearty protein star of the dish, shredded or cubed for easy layering.
- Frozen mixed vegetables: A colorful mix of peas, carrots, corn, and green beans adding nutrition and texture.
- All-purpose flour: Essential for thickening the creamy sauce to the perfect consistency.
- Chicken broth: Builds a flavorful, savory base for the sauce.
- Whole milk: Brings creaminess and richness to the filling.
- Shredded cheddar cheese: The cheesy heart that melts into every bite.
- Salt and black pepper: To season and enhance every flavor layer.
- Dried thyme: Adds a gentle herbal note for complexity.
- Refrigerated biscuit dough: Convenient and fluffy biscuits that crown the pot pie beautifully.
- Chopped fresh parsley (optional): A fresh, bright garnish to finish the dish.
How to Make Biscuit Topped Cheesy Chicken Pot Pie Recipe
Step 1: Sauté Aromatics
Start by melting butter in a large skillet over medium heat. Toss in the diced onion and cook until it’s softened and fragrant, about 3 to 4 minutes. Add the minced garlic and give it a quick stir—just 30 seconds to release that wonderful aroma without burning it.
Step 2: Combine Chicken and Veggies
Now it’s time to fold in the tender shredded chicken along with the frozen mixed vegetables. These vegetables add vibrant color and nutrition while the chicken keeps the dish hearty and satisfying.
Step 3: Thicken the Filling
Sprinkle flour evenly over the mixture, stirring well to coat every bit of chicken and veggies. Cooking this for about a minute helps get rid of the raw flour taste. Then slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring it all to a gentle simmer so the sauce thickens into that irresistible creamy consistency.
Step 4: Add Cheese and Seasoning
Stir in shredded cheddar cheese until it melts seamlessly into the sauce. Season with salt, black pepper, and a pinch of dried thyme to create a perfectly balanced savory flavor. Remove the skillet from the heat to let the filling rest for just a moment while you prepare to assemble.
Step 5: Assemble and Bake
Transfer the rich chicken and veggie filling into a greased 9×13-inch baking dish for even baking. Arrange the biscuit dough pieces evenly on top, creating that golden, fluffy crust that’s a signature feature of this recipe. Bake in a preheated 375°F oven for 20 to 25 minutes until biscuits turn a beautiful golden brown and are cooked through.
Step 6: Rest and Garnish
Allow your Biscuit Topped Cheesy Chicken Pot Pie Recipe to rest for about 5 minutes after baking — this helps the filling settle so it’s easier to serve. If you like, sprinkle freshly chopped parsley on top for a pop of freshness and color.
How to Serve Biscuit Topped Cheesy Chicken Pot Pie Recipe
Garnishes
Fresh parsley is a lovely touch that adds brightness and a splash of green, cutting through the richness. If you want to get fancy, a sprinkle of freshly grated Parmesan adds extra flavor and texture.
Side Dishes
Since the pot pie is hearty and filling on its own, lighter sides such as a crisp green salad with a tangy vinaigrette or steamed broccoli pairs beautifully. Roasted Brussels sprouts or a simple cucumber salad also provide refreshing contrast.
Creative Ways to Present
For an inviting family-style presentation, bake the Biscuit Topped Cheesy Chicken Pot Pie Recipe in individual ramekins topped with biscuit dough circles for personal portions. This makes for an adorable and practical way to serve alongside some fresh garden herbs on the side.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors actually meld beautifully overnight, making it even tastier the next day. Consume within 3 to 4 days for best freshness.
Freezing
This pot pie freezes well! Assemble it fully but do not bake, then cover tightly with foil and freeze for up to 2 months. When ready, bake from frozen but increase cooking time by about 15 minutes and cover loosely with foil if the biscuits brown too fast.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to preserve the crispness of the biscuits. Avoid microwaving if possible, as it can make the biscuit topping soggy.
FAQs
Can I use homemade biscuit dough instead of canned?
Absolutely! Homemade biscuit dough will give you a fresh, buttery topping and lets you customize flavors, such as adding herbs or cheese right into the dough for an extra special touch.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with a plant-based alternative, use dairy-free milk like almond or oat milk, and swap the cheddar cheese for a vegan cheese option. The filling will still be creamy and delicious.
What can I use if I don’t have mixed frozen vegetables?
Feel free to substitute with whatever fresh or frozen veggies you like—broccoli, zucchini, or mushrooms work great. Just make sure they’re cooked or thawed appropriately before adding to the filling.
Can I prepare this recipe ahead of time?
Yes! You can make the filling a day ahead and refrigerate it, then assemble and bake the pot pie when ready. This makes dinner prep quick and stress-free.
How do I know when the biscuits are fully baked?
Golden brown biscuits with set dough inside are a good indicator. You can also insert a toothpick into a biscuit, and if it comes out clean with no raw dough, the pot pie is ready.
Final Thoughts
This Biscuit Topped Cheesy Chicken Pot Pie Recipe isn’t just a meal; it’s a warm, cheesy embrace on a plate that brings together comfort and simplicity in the best way possible. Whether you’re feeding family or treating yourself, this dish promises to please everyone’s taste buds. Give it a try—you’ll be smiling through every delicious bite!
Print
Biscuit Topped Cheesy Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Biscuit Topped Cheesy Chicken Pot Pie is a comforting and hearty main course featuring a savory chicken and vegetable filling smothered in a cheesy sauce, all topped with fluffy, golden-baked biscuit dough. Perfect for a cozy family dinner or easy weeknight meal, it combines classic flavors in a simple, oven-baked preparation.
Ingredients
Filling Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3/4 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Biscuit Topping
- 1 (16 oz) can refrigerated biscuit dough (8 biscuits)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie and biscuit topping.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release the aroma.
- Add chicken and vegetables: Mix in the shredded or cubed cooked chicken and frozen mixed vegetables. Sprinkle the flour over the mixture and stir well to evenly coat everything. Cook for 1 minute to remove the raw flour taste.
- Create the sauce: Slowly pour in the chicken broth and whole milk while stirring constantly. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes until it thickens nicely.
- Incorporate cheese and seasonings: Stir in the shredded cheddar cheese, salt, black pepper, and dried thyme. Mix until the cheese is melted and everything is well combined. Remove the skillet from heat.
- Assemble the pot pie: Transfer the cheesy chicken and vegetable filling into a greased 9×13-inch baking dish, spreading it evenly.
- Add the biscuit topping: Arrange the refrigerated biscuit dough evenly over the top of the filling, covering the entire surface.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the biscuit topping is golden brown and cooked through.
- Rest and garnish: Let the pot pie rest for 5 minutes after baking to allow it to set. Sprinkle chopped fresh parsley on top if using before serving.
Notes
- Use leftover rotisserie chicken for a time-saving shortcut.
- For extra richness and a glossy finish, brush the tops of the biscuits with melted butter before baking.
- Feel free to substitute homemade biscuit dough if preferred for a more homemade touch.
