If you are craving a comforting, hearty meal that feels like a warm hug in every bite, this Chicken and Vegetable Biscuit Pot Pie Recipe is going to be your new favorite. Combining tender shredded chicken, vibrant mixed vegetables, and fluffy, cheesy biscuits baked right on top, this dish perfectly balances creamy richness and satisfying textures. It’s a classic comfort food made better with fresh herbs and a homemade biscuit topping that browns beautifully in the oven. Whether you’re cooking for family or a cozy night in, this recipe delivers both ease and irresistible flavor all in one pan.
Ingredients You’ll Need
Every ingredient in this Chicken and Vegetable Biscuit Pot Pie Recipe plays a key role in bringing out delicious flavors, textures, and colors that make the dish truly memorable. From the sautéed mushrooms adding earthiness to the crisp, flaky biscuits on top, each component is simple but essential.
- Unsalted butter, 2 tbsp: Used for sautéing and flavor base without extra saltiness.
- Medium onion, chopped: Adds a sweet undertone when cooked until soft.
- Garlic cloves, minced (2): Provides aromatic depth to the filling.
- Sliced mushrooms, 2 cups: Contributes umami and a tender texture.
- All-purpose flour, â…“ cup + 2 cups: Thickens the sauce and forms the biscuit base.
- Low-sodium chicken broth, 2 cups: Adds savory liquid and keeps the filling moist.
- Milk (whole or 2%), 1 cup: Creates creaminess and smooth consistency.
- Fresh thyme leaves, 1 tsp: Brings a subtle herbal note for balance.
- Salt & black pepper, to taste: Essential seasonings that enhance all the flavors.
- Cooked chicken, 3 cups shredded or diced: The hearty protein element that makes the dish filling.
- Frozen mixed vegetables, 2 cups: Adds vibrant color and a fresh crunch with peas, carrots, green beans, and corn.
- Baking powder, 1 tbsp: Leavens the biscuits for a tender rise.
- Baking soda, ½ tsp: Works with the baking powder for extra fluffiness.
- Cold unsalted butter, 6 tbsp cubed: Interspersed in biscuit dough for flaky layers.
- Cold buttermilk, ¾ cup: Tenderizes biscuits and adds a slight tang.
- Shredded sharp cheddar cheese, ½ cup: Melts into biscuits for cheesy goodness.
- Chopped fresh parsley, 2 tbsp (optional): Provides a fresh herbal finish and color contrast.
How to Make Chicken and Vegetable Biscuit Pot Pie Recipe
Step 1: Prepare the Chicken Filling
Start by preheating your oven to 400°F (200°C). In a large skillet over medium heat, melt the butter and sauté the chopped onion for about 3 to 4 minutes until it softens into sweetness. Then add the minced garlic and sliced mushrooms, cooking another 5 minutes until the mushrooms become tender and release their juices. This foundation creates the rich, earthy flavor that makes the filling so special.
Step 2: Make the Sauce
Sprinkle the â…“ cup of flour evenly over the cooked veggies and stir for about a minute to cook out the raw flour taste. Slowly whisk in the chicken broth and milk to prevent lumps, then simmer for 5 to 7 minutes so the sauce thickens into a luscious gravy. Stir in the fresh thyme, salt, and black pepper for an herby, balanced seasoning.
Step 3: Add Chicken and Vegetables
Mix in your cooked shredded chicken along with the frozen mixed vegetables. Cook everything together for a couple of minutes to heat through and blend the flavors. Once ready, transfer this hearty mixture to a greased 9×13-inch baking dish, setting the stage for the biscuit topping to shine.
Step 4: Make the Biscuit Dough
In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Incorporate the cold, cubed butter using a pastry cutter or your fingers, working it until the dough looks crumbly with pea-sized bits of butter still intact—this technique is key for flaky biscuits. Next, stir in the sharp cheddar cheese and optional parsley, which add bursts of flavor and freshness.
Step 5: Add Buttermilk and Assemble
Create a well in the center of your dry ingredients and gently pour in the cold buttermilk. Stir just until combined—overmixing can make the biscuits tough, so a light hand is crucial. Spoon dollops of the biscuit dough evenly over the chicken filling, aiming to leave small gaps so the steam can escape and cook the topping perfectly.
Step 6: Bake to Golden Perfection
Bake your assembled dish in the preheated oven for 25 to 30 minutes. You want to see the biscuits balloon into fluffy, golden brown pillows while the filling bubbles invitingly underneath. Once done, let the pot pie rest for about 5 minutes to settle, making it easier to serve and even more enjoyable to eat.
How to Serve Chicken and Vegetable Biscuit Pot Pie Recipe
Garnishes
Fresh parsley sprinkled over the finished biscuit pot pie adds a lovely pop of bright color and a mild herbal note. You might also consider a little cracked black pepper on top for an appealing, rustic touch that complements the creamy filling beautifully.
Side Dishes
This pot pie is hearty enough to be a stand-alone meal but pairs wonderfully with a crisp green salad or a simple side of roasted Brussels sprouts or asparagus. These fresh, lightly cooked vegetables provide a nice contrast to the richness of the dish.
Creative Ways to Present
If you want to amp up the presentation, try serving individual portions in small ramekins or oven-safe bowls topped with biscuit dough. This makes a charming presentation for dinner guests and ensures everyone gets a perfect biscuit-to-filling ratio. You can also drizzle a little warmed gravy over each serving for extra decadence.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chicken and Vegetable Biscuit Pot Pie Recipe into airtight containers and refrigerate. It will stay fresh and delicious for up to 3 days, making it an excellent option for easy lunches or dinners later in the week.
Freezing
You can freeze the pot pie before baking by assembling it in a freezer-safe dish and wrapping it tightly. When you’re ready to enjoy it, bake from frozen, adding extra time to the cooking process until the biscuit topping is golden and the filling is bubbling. It’s a fantastic make-ahead meal for busy days.
Reheating
To reheat, place portions in the oven at 350°F (175°C) until warmed through and the biscuit topping regains its crispness. Microwaving is quicker but may compromise the biscuit texture, so the oven is preferred for best results.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut that works perfectly in this Chicken and Vegetable Biscuit Pot Pie Recipe. Just shred or dice it before adding.
What if I don’t have buttermilk?
You can easily substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes. This mimics the acidity and texture buttermilk provides.
Can I make this recipe vegetarian?
Yes, swap the chicken broth for vegetable broth and omit the chicken. Increase the vegetables or add hearty mushrooms to keep the filling satisfying.
How can I make the biscuits more flavorful?
Adding herbs like rosemary or chives with the cheddar cheese to the biscuit dough can elevate the flavor. A bit of garlic powder can also complement the savory filling nicely.
Is it possible to make the biscuit topping gluten-free?
Yes, using a gluten-free baking mix designed for biscuits can work in place of all-purpose flour. Be sure the other ingredients like baking powder are also gluten-free, and adjust moisture as needed.
Final Thoughts
This Chicken and Vegetable Biscuit Pot Pie Recipe brings together the best of comfort food with straightforward ingredients and easy steps, making it a go-to meal for any season. Its creamy chicken filling and fluffy biscuit topping offer pure satisfaction that feels homemade and special. Give this recipe a try—you might just find your new comfort classic to share with family and friends.
Print
Chicken and Vegetable Biscuit Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken and Biscuits casserole combines a creamy chicken and vegetable filling with fluffy cheddar cheese biscuits baked on top. It’s a hearty, family-friendly dish perfect for cozy dinners, featuring tender mushrooms, fresh herbs, and a deliciously golden biscuit crust.
Ingredients
Chicken Filling
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- â…“ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
Biscuit Topping
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the Chicken Filling: Preheat your oven to 400°F (200°C) to get it ready for baking the casserole.
- Sauté Vegetables: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it softens.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to become tender.
- Thicken the Sauce: Sprinkle â…“ cup of all-purpose flour over the vegetable mixture and stir continuously for 1 minute to cook the flour.
- Add Liquids: Slowly whisk in 2 cups of low-sodium chicken broth and 1 cup of milk. Continue simmering the mixture for 5-7 minutes until it thickens into a creamy sauce.
- Flavor and Combine: Add 1 teaspoon of fresh thyme leaves, salt, black pepper, the cooked shredded chicken, and 2 cups of frozen mixed vegetables. Cook together for 2-3 minutes to heat through all ingredients.
- Transfer to Baking Dish: Pour the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Make the Biscuit Dough: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
- Cut in Butter: Incorporate 6 tablespoons of cold cubed unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Cheese and Parsley: Stir in ½ cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley, if using.
- Combine with Buttermilk: Make a well in the center of the mixture and pour in ¾ cup cold buttermilk. Gently stir until just combined, taking care not to overmix the dough.
- Assemble the Casserole: Drop spoonfuls of the biscuit dough evenly over the chicken filling, leaving small gaps between biscuits.
- Bake: Place the baking dish into the preheated oven and bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbly.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving to let it set slightly for easier portioning.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Frozen mixed vegetables save prep time and add color and nutrition.
- Do not overmix the biscuit dough to ensure light, fluffy biscuits.
- Fresh thyme adds a lovely herbaceous flavor; dried thyme can be substituted but reduce quantity to ½ teaspoon.
- Buttermilk can be substituted with milk plus 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
- Serve with a side salad for a complete meal.
