Chicken Pot Pie Biscuit Bake (Family Favorite)
If you’re searching for a cozy, comforting meal that feels like a warm hug on a plate, look no further than this Chicken Pot Pie Biscuit Bake (Family Favorite). It’s a one-dish wonder that combines tender cooked chicken, hearty mixed vegetables, and a creamy, savory sauce all topped with fluffy, golden biscuits and melted cheddar cheese. This dish transforms the classic Chicken Pot Pie into an easy-to-make, family-friendly casserole that’s perfect for busy weeknights or weekend dinners. It’s packed with flavor, simple to prepare, and sure to become a staple in your recipe rotation.
Why I Love This Recipe
There’s something magical about the combination of creamy chicken filling and flaky biscuits baked to perfection. What makes this Chicken Pot Pie Biscuit Bake (Family Favorite) truly special is how effortlessly it comes together without compromising on taste or texture. Using refrigerated biscuit dough cuts down prep time significantly, so you spend less time in the kitchen and more time enjoying the meal with your loved ones. Plus, it’s versatile enough to sneak in whatever veggies you have on hand, making it a great way to use up leftovers.
The balance of flavors — garlic, onion, a hint of black pepper, and the richness of cheddar cheese — creates a comforting depth that hits all the right notes every single time. And because it’s baked in one dish, cleanup is a breeze! Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is a go-to that never disappoints.
Ingredients at a Glance
- 2 cups cooked chicken, diced — shredded rotisserie chicken works perfectly
- 1 cup frozen mixed vegetables — peas, carrots, corn, and green beans blend well
- 1 cup chicken broth — adds savory moisture
- 1 can cream of chicken soup — creamy base for the filling
- 1 teaspoon garlic powder — for a subtle aromatic punch
- 1 teaspoon onion powder — enhances depth of flavor
- 1/2 teaspoon black pepper — for mild heat
- 1/2 teaspoon salt — to taste
- 1 tablespoon olive oil — to sauté and add richness
- 1 package refrigerated biscuit dough — shortcut to a flaky topping
- 1 cup shredded cheddar cheese — melty, sharp, and delicious
Gear Checklist
- 9×13-inch baking dish — ideal for layering and baking the casserole
- Large mixing bowl — to combine all filling ingredients
- Skillet or frying pan — to warm vegetables and chicken broth
- Measuring cups and spoons — for precise ingredient amounts
- Knife and cutting board — for dicing cooked chicken
- Spatula or wooden spoon — to stir the filling mixture
- Oven mitts — safety first when handling hot dishes
Chicken Pot Pie Biscuit Bake (Family Favorite) — Do This Next
Step 1: Prep Your Ingredients
Start by dicing 2 cups of cooked chicken into bite-sized pieces. If you’re using leftover roasted chicken or rotisserie chicken, it makes this step quick and easy. Next, measure out your frozen mixed vegetables and let them thaw slightly at room temperature for about 10 minutes.
Step 2: Warm the Veggies and Broth
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the frozen mixed vegetables and cook for about 3-4 minutes, stirring occasionally until they’re slightly tender. Pour in 1 cup of chicken broth and let everything simmer for 2 minutes to infuse flavor and warm the mixture through.
Step 3: Combine the Filling
In a large mixing bowl, combine the cooked chicken, sautéed vegetables with broth, 1 can of cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir until everything is well combined and creamy.
Step 4: Assemble in the Baking Dish
Preheat your oven to 375°F (190°C). Pour the chicken and vegetable filling into your 9×13-inch baking dish, spreading it out evenly. Open the package of refrigerated biscuit dough and separate the biscuits. Place the biscuits on top of the filling, arranging them evenly across the surface.
Step 5: Add Cheese and Bake
Sprinkle 1 cup of shredded cheddar cheese evenly over the biscuits. Place the baking dish in the preheated oven and bake for 25-30 minutes or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Remove the dish from the oven and let it cool for 5 minutes before serving. This allows the filling to set slightly for easier slicing. Serve warm and enjoy a hearty, delicious meal that the whole family will love.
Smart Substitutions
- Chicken: Use turkey or even cooked ground chicken if you prefer.
- Vegetables: Swap frozen mixed veggies for fresh peas, carrots, or green beans, or add mushrooms for extra earthiness.
- Cream Soup: Substitute cream of chicken soup with a homemade roux-based white sauce for a fresher, less processed option.
- Cheese: Use mozzarella or Monterey Jack if you want a milder cheese flavor.
- Biscuit Dough: Make your own biscuit dough from scratch or use puff pastry for a flakier crust.
What Not to Do
- Don’t skip seasoning — the garlic powder, onion powder, salt, and pepper make a big difference in flavor.
- Avoid overcrowding the baking dish with biscuits; they need room to expand and bake properly.
- Don’t use raw chicken — the chicken should be fully cooked before adding to the filling to ensure even cooking.
- Don’t bake at too high a temperature or the biscuits may brown too quickly while the filling stays cold.
Make Ahead Like a Pro
You can prepare the entire filling mixture a day ahead and store it in an airtight container in the fridge. When you’re ready to bake, simply spread the filling in your baking dish, top with biscuit dough and cheese, and bake as directed. This makes weeknight dinners so much easier when time is tight.
Another tip is to do the biscuit topping assembly just before baking to keep the dough fresh and flaky. If you want to freeze the whole assembled dish, wrap tightly with plastic wrap and aluminum foil, then bake from frozen at 375°F (190°C) for about 45-50 minutes, covering with foil halfway through to prevent over-browning.
Popular Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables like carrots, peas, and green beans work wonderfully. Just steam or sauté them lightly before mixing into the filling to ensure they’re tender.
What can I serve with Chicken Pot Pie Biscuit Bake?
A crisp green salad or steamed broccoli pairs nicely to add freshness. For a heartier meal, consider serving with mashed potatoes or a side of roasted root vegetables.
Is it okay to use homemade biscuit dough?
Yes! Homemade biscuit dough adds a lovely texture and flavor. Just make sure to cut the dough into biscuit-sized rounds so they bake evenly on top of the filling.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through and the biscuits regain some crispiness.
Try These Next
- Chicken Pot Pie Soup With Puff Croutons — a cozy twist on the classic soup with crunchy toppings
- Chicken Pot Pie — the traditional version with a flaky, buttery crust
- Easy Chicken and Vegetable Casserole — a simple baked dish loaded with veggies
- Biscuits and Gravy — a southern comfort classic to enjoy any day
Wrap-Up
This Chicken Pot Pie Biscuit Bake (Family Favorite) is a delicious, time-saving recipe that brings together all the best elements of comfort food in one dish. It’s incredibly versatile, perfect for using up leftovers, and loved by kids and adults alike. Whether you’re new to cooking casseroles or looking to add a new favorite to your dinner rotation, this biscuit bake delivers flavor, ease, and satisfaction in every bite. Give it a try, and watch it quickly become your family’s go-to meal on chilly nights or busy evenings when you want something hearty and homey without the fuss.
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Chicken Pot Pie Biscuit Bake (Family Favorite)
Ingredients
Equipment
Method
- Dice 2 cups of cooked chicken into bite-sized pieces and let frozen mixed vegetables thaw slightly at room temperature for about 10 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add frozen mixed vegetables and cook for 3-4 minutes until slightly tender.
- Pour in 1 cup chicken broth and simmer for 2 minutes to infuse flavor and warm the mixture through.
- In a large mixing bowl, combine cooked chicken, sautéed vegetables with broth, 1 can cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir until well combined and creamy.
- Preheat oven to 375°F (190°C). Pour filling into a 9x13-inch baking dish evenly.
- Open refrigerated biscuit dough and separate biscuits. Arrange biscuits evenly on top of the filling.
- Sprinkle 1 cup shredded cheddar cheese over the biscuits.
- Bake for 25-30 minutes until biscuits are golden brown and cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before serving. Serve warm and enjoy.
Notes
- Use leftover or rotisserie chicken to save time on prep.
- Substitute fresh vegetables by lightly steaming or sautéing before mixing.
- Prepare the filling a day ahead and refrigerate for easy weeknight meals.
- Freeze the assembled dish and bake from frozen for convenient make-ahead meals.
- Try different cheeses like mozzarella or Monterey Jack for milder flavor variations.
