Biscuit Topped Chicken Pot Pie – a homemade chicken pot pie filling of chicken, corn, carrots, peas and mushrooms topped with buttery golden baked biscuits!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
The other weekend my friend, Nikki, sent me a message looking for a chicken pot pie recipe. I told her that I had a few which led me down the path of chicken pot pie recipes on my blog!
I’ve got a Southern Chicken Pot Pie recipe (which is the one I ended up sending to her), Paula Deen’s Chicekn Pot Pie that I made YEARSSSS ago when I first started blogging and a tasty Chicken Marsala Pot Pie that is a bit “fancy” haha.
Then I realized that I didn’t have this Biscuit Topped Chicken Pot Pie typed up and on the website so, it needed to be added!!
Why You Should Make this Biscuit Topped Chicken Pot Pie…
- Great Dinner that makes perfect leftovers
- Serves a big family (or can be cut in half for smaller families)
- Simple Ingredients
QUICK GLANCE AT INGREDIENTS for Biscuit Topped Chicken Pot Pie:
- boneless, skinless chicken breast
- can sliced carrots, drained
- frozen peas
- frozen corn
- fresh sliced mushrooms
- flour
- garlic powder
- onion powder
- salt
- black pepper
- butter
- chicken broth
- milk
- refrigerated buttermilk biscuits
(AMOUNTS IN RECIPE CARD BELOW)
How to make Biscuit Topped Chicken Pot Pie:
- Cook Chicken
Bring a large pot of water to a boil.
Add chicken and cook for about 25 – 30 minutes until done. Once done, remove and place on a plate. Shred chicken and set aside.
I like to do it this way because I cook the vegetables in the same water after removing the chicken but you could also grill the chicken or use precooked chicken. - Quick Cook Veggies
Add carrots, peas, corn and mushrooms to boiling water and cook for 15 minutes.
- Make Sauce for pot pie
Add in flour and whisk until flour is brownish and cooked.
Add in seasonings and whisk.
Add in chicken broth and whisk until smooth.
Add in milk and whisk. - Add chicken and simmer
Add shredded chicken and , reduce to simmer and let mixture cook and thicken for about 5 minutes.
- Pour mixture into a casserole dish.
Preheat oven to 350F.
Pour mixture into a 9×13 casserole dish. - Top with biscuits
Top with refrigerated biscuit dough. - Bake!
Bake for 30 minutes.
- Serve!
Remove and let sit 5-10 minutes before serving.
I also love to brush the tops of the biscuits with butter once they come out of the oven but
-
I like to make my chicken broth using water and Better Than Bouillon Chicken base because it give it a lot of flavor but you can use your favorite boxed or canned both as well.
Frequently Asked Questions
You sure can. You could use a rotisserie chicken to speed up this recipe. If you decide to go with precooked chicken, you can either skip the vegetable boiling step or you can sauté the mushrooms a bit before adding them to the mixture. I just like to cook them for a bit to soften the mushrooms and unfreeze the cook and peas.
Yes! If you aren’t a fan of the dough dumplin bottom that the biscuits get when they’re cooked on top of the pot pie mixture, you can bake them separate and serve them on the side.
More Pot Pie Recipes
- Marsala Mushroom Beef
- Marsala Chicken Skillet Pot Pie
- Jumbo Lump Crab Pot Pie
- Southern Chicken Pot Pie
- Paula Deen Chicken Pot Pie
Biscuit Topped Chicken Pot Pie
Biscuit Topped Chicken Pot Pie
Biscuit Topped Chicken Pot Pie - a homemade chicken pot pie filling of chicken, corn, carrots, peas and mushrooms topped with buttery golden baked biscuits!
Ingredients
- 3 boneless, skinless chicken breast
- 14.5 ounce can sliced carrots, drained
- 16 ounce bag frozen peas
- 10 ounce bag frozen corn
- 8 ounces fresh sliced mushrooms
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 2 cups chicken broth
- 1 cup milk
- 2 cans refrigerated buttermilk biscuits
Instructions
Bring a large pot of water to a boil.
Add chicken and cook for about 25 - 30 minutes until done. Once done, remove and place on a plate. Shred chicken and set aside.
Add carrots, peas, corn and mushrooms to boiling water and cook for 15 minutes.
In a large skillet, melt butter over medium heat.
Add in flour and whisk until flour is brownish and cooked.
Add in seasonings and whisk.
Add in chicken broth and whisk until smooth.
Add in milk and whisk.
Add shredded chicken and , reduce to simmer and let mixture cook and thicken for about 5 minutes.
Preheat oven to 350F.
Pour mixture into a 9x13 casserole dish.
Top with refrigerated biscuit dough.
Bake for 30 minutes.
Remove and let sit 5-10 minutes before serving.
Notes
I like to make my chicken broth using water and Better Than Bouillon Chicken base.
Nutrition Information:
Yield: 8 servings Serving Size: 1Amount Per Serving: Calories: 316Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 617mgCarbohydrates: 33gFiber: 6gSugar: 8gProtein: 22g
numbers will vary depending on amounts and brands used
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