Cheesy Biscuit Chicken Pot Pie

This cheesy biscuit chicken pot pie is the perfect comfort food dinner! I love how the biscuits bubble up and slightly over the sides of this, like fluffy nuggets of deliciousness. The center filling is hearty, flavorful and super tasty.

This is a perfect meal for a cool fall or winter night. It’s nice and bubbly when you pull it out of the oven and makes the room instantly feel cozier. We also love it in the summer when we take a break from the grill or for a Sunday dinner.

What you need to make this cheesy biscuit chicken pot pie:

serves 6

• 2 tablespoons olive oil
• 3 stalks of celery – diced
• 1 small onion – finely diced
• 1 – 12 ounce bag of frozen vegetable mix or 2 1/2 cups – carrots, peas, corn and green beans
• 1 1/2 teaspoons salt
• 1/4 teaspoons black pepper
• dash cayenne pepper
• 3 tablespoons flour
• 1 teaspoon Italian herbs
• 2 – 14 ounce cans of chicken stock or 4 cups
• 2 cups cooked chicken breast
• 1/2 cup cream or milk

For cheesy biscuits:

• 2 1/2 cups flour
• 2 tablespoons baking powder
• 1 tsp salt
• 8 tablespoons butter, cold and cut into chunks
• 1 1/2 cups cheddar cheese
• 3/4 cup milk

Instructions

1. Preheat oven to 375 F.
2. In a large pot, add olive oil, onions, celery and frozen mixed vegetables along with salt, black pepper and cayenne pepper.
3. Sauté for about 5 minutes on medium-high heat or until vegetables start to soften and sweat some of their moisture.
4. Sprinkle on the flour to the tops of vegetables and stir for about 1 minute.
5. Add chicken stock, Italian herbs, cream or milk and cooked chicken breast.
6. Cook until mixture starts to thicken.
7. Pour chicken mixture into a 9 x 13 baking dish.
8. To make the biscuits; in a large mixing bowl, add flour, baking powder and salt.
9. Stir together.
10. Add cold chunks of butter and work into the flour with fingers or pastry cutter until butter is in pea sized chunks.
11. Add cheddar cheese and toss in the flour with your hands or a spoon.
12. Add milk and stir together until a dough forms.
13. If you need, add a little more flour for the dough to pull together or more milk to form a dough ball that isn’t too dry or sticky.
14. Add dough in chunks on top of the chicken filling.
15. Bake for 25 minutes or until the tops are slightly golden and the biscuits are cooked through. You can stick a tooth pick into the center of the biscuit and if it comes out clean they are done.
16. Cool slightly before serving.

Here are a few other recipes you may love:

• Chicken Spinach Artichoke Pasta RECIPE HERE
• Turkey and Pesto Stuffed Bell Peppers RECIPE HERE
• Breakfast Bake RECIPE HERE

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Cheesy Biscuit Chicken Pot Pie

This cheesy biscuit chicken pot pie has a light and fluffy biscuit topping that tastes great with the chicken pot pie mixture underneath it.

Course Dinner, Main Course

Cuisine American, Dinner, main course

Keyword Chicken, Dinner, Kids Favorite, Vegetables

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 people

Ingredients

• 2 tablespoons olive oil
• 3 stalks of celery – diced
• 1 small onion – finely diced
• 1 – 12 ounce bag of frozen vegetable mix or 2 1/2 cups – carrots peas, corn and green beans
• 1 1/2 teaspoons salt
• 1/4 teaspoons black pepper
• dash cayenne pepper
• 3 tablespoons flour
• 1 teaspoon Italian herbs
• 2 – 14 ounce cans of chicken stock or 4 cups
• 2 cups cooked chicken breast
• 1/2 cup cream or milk
• for cheesy biscuits:
• 2 1/2 cups flour
• 2 tablespoons baking powder
• 1 tsp salt
• 8 tablespoons butter cold and cut into chunks
• 1 1/2 cups cheddar cheese
• 3/4 cup milk

Instructions

• Preheat oven to 375 F.
• In a large pot, add olive oil, onions, celery and frozen mixed vegetables along with salt, black pepper and cayenne pepper.
• Sauté for about 5 minutes on medium-high heat or until vegetables start to soften and sweat some of their moisture.
• Sprinkle on the flour to the tops of vegetables and stir for about 1 minute.
• Add chicken stock, Italian herbs, cream or milk and cooked chicken breast.
• Cook until mixture starts to thicken.
• Pour chicken mixture into a 9 x 13 baking dish.
• To make the biscuits; in a large mixing bowl, add flour, baking powder and salt.
• Stir together.
• Add cold chunks of butter and work into the flour with fingers or pastry cutter until butter is in pea sized chunks.
• Add cheddar cheese and toss in the flour with your hands or a spoon.
• Add milk and stir together until a dough forms.
• If you need, add a little more flour for the dough to pull together or more milk to form a dough ball that isn’t too dry or sticky.
• Add dough in chunks on top of the chicken filling.
• Bake for 25 minutes or until the tops are slightly golden and the biscuits are cooked through. You can stick a tooth pick into the center of the biscuit and if it comes out clean they are done.
• Cool slightly before serving.