Quick Biscuit Chicken Pot Pie Recipe (Creamy, Tender and Comforting)

Using a traditional pot pie recipe, Biscuit Chicken Pot Pie creates a quick meal you can eat any night of the week.

A buttery biscuit crust is placed on top of vegetables and tender chicken that have been roasted in a creamy sauce. (Biscuit Chicken Pot Pie)

One of my favorite go-to comfort dishes has always been chicken pot pie, especially throughout the winter! Who would refuse such a luscious, warming meal? I’m aware I can’t!

Homemade chicken pot pie has never crossed my mind when looking for a quick dinner option due to my busy schedule. In just 35 minutes, you can have this delectable and speedy chicken pot pie recipe on the table.

Since you have to create the sauce, and the dough, simmer everything, and then bake it, making chicken pot pie from scratch takes a lot of time. The tiresome procedures in this chicken pot pie recipe are all skipped, and the result is a wonderful dinner alternative!

Biscuit Chicken Pot Pie Recipe

Families have adored chicken pot pies for millennia!

You should first place your prepared chicken and frozen vegetables directly into your baking dish (no need for extra mixing bowls). In this dish, I like to use poached chicken, but you may use any leftover chicken or turkey.

After that, whisk in your condensed soup, a little milk, and spices. I make my own homemade poultry seasoning, and it gives any chicken dish a great flavor!

Finally, I prepare a pourable biscuit dough by combining milk, egg, and my preferred biscuit mix (I use Bisquick). When the crust is golden and the interior is hot and bubbling, pour it over the chicken mixture and bake.

If you want, you may use a store-bought pie crust in place of the Bisquick crust and fill it with this simple filling. If you’re using pie crust, you should make a few slits in the dough to allow steam to escape as your pot pie cooks.

Although fresh chicken pot pie is always wonderful, this version with a biscuit crust reheats beautifully if you have any leftovers.

Serving suggestions

It is not essential to serve chicken pot pie with any additional sides because it is a complete dinner on its own. I advise a wonderful fresh Salad with Lemon Vinaigrette if you have a big family or want to add sides.

Your supper is already wonderful thanks to the chicken and the buttery biscuit crust.

Biscuit Chicken Pot Pie

Chicken pot pie is such a wonderful, filling dinner that is full of delicious flavor!

Ingredients for Biscuit Chicken Pot Pie

• 2 cups frozen vegetables
• 1 ½ cups chicken cooked & diced
• 1 can 10.5 ounces cream of chicken soup
• ¼ teaspoon poultry seasoning
• salt & pepper to taste
• ¾ cup milk divided
• 1 cup biscuit mix such as Bisquick
• 1 egg

Instructions

1. Set the oven to 350°F.
2. In a 9″ deep-dish pie plate, combine the vegetables, chicken, soup, 1/4 cup milk, and spices.
3. Combine the biscuit mix, egg, and remaining 1/2 cup of milk in another basin. Add a forkful of the mixture to the chicken mixture and stir.
4. 30 minutes of uncovered baking or until lightly browned.

Nutrition information

Calories: 355 | Carbohydrates: 37g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 645mg | Potassium: 627mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4930IU | Vitamin C: 19.1mg | Calcium: 176mg | Iron: 3.5mg