Can I use pre-made biscuit dough instead of making my own?

Absolutely! While homemade biscuits have a special flavor and texture, refrigerated biscuit dough makes a fine substitute when you're really pressed for time. Simply cut each biscuit in half or quarters before arranging them on top of the filling to ensure they cook through properly.

What can I use instead of cream of chicken soup?

If you prefer to avoid canned soup, make a simple white sauce instead. Melt 4 tablespoons of butter, whisk in 4 tablespoons of flour until smooth, then gradually add 2 cups of chicken broth and 1/2 cup of milk. Season with salt, pepper, and a pinch of thyme, then use this as your base.

How can I make this recipe gluten-free?

Replace the self-rising flour with a gluten-free baking mix, and ensure your cream of chicken soup is gluten-free (several brands offer this option). Add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of xanthan gum to help with texture.

Can I prep this dish ahead of time?

Yes! You can prepare the filling up to two days ahead and store it in the refrigerator. When ready to serve, reheat the filling in your skillet until bubbly, then prepare the biscuit topping fresh and proceed with baking. The biscuits will have the best texture when made just before baking.

Cheesy Biscuit Topped Chicken Pot Pie Recipe

Description

This Cheesy Biscuit Topped Chicken Pot Pie combines creamy chicken filling with a golden, cheesy biscuit topping for the ultimate comfort food dish. Packed with tender shredded chicken, mixed vegetables, and flaky homemade biscuits, this one-pan recipe is both hearty and satisfying, making it perfect for family dinners or cozy evenings at home.

Ingredients

Units Scale

For the filling:

2 (10.75-ounce) cans cream of chicken soup
2 cups frozen mixed vegetables
1/8 teaspoon black pepper
1 tablespoon soy sauce
4 cups shredded cooked chicken

For the biscuits:

2 cups White Lily self-rising flour
1/4 cup vegetable shortening
3/4 cups milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon dried chives (optional)
1 cup shredded sharp cheddar cheese

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Instructions

Preheat Oven and Prepare Filling:
Preheat your oven to 450°F. In a 10.25″ skillet over medium heat, combine the cream of chicken soup, undiluted, with the frozen mixed vegetables. Heat the mixture until it starts bubbling, stirring frequently. Allow it to cook for 5-8 minutes or until the vegetables are cooked to your preference. Stir in the black pepper and soy sauce before gently folding in the shredded chicken. Carefully remove the skillet from heat as it will be full.
Prepare Biscuit Dough:
In a large bowl, combine the flour and vegetable shortening. Use two forks or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs about the size of peas. Add the milk, salt, garlic powder, dried chives, and shredded cheese to the mixture. Stir gently until just combined. The dough should be soft; if needed, add a small amount of additional milk to achieve the desired consistency.
Assemble and Bake:
Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture. To prevent potential spills, place the skillet on a rimmed baking sheet or pizza pan. Bake in the preheated oven for 10-12 minutes, or until the chicken mixture is bubbly and the biscuits are golden brown.

Notes

For added richness, you can substitute half-and-half for milk in the biscuit recipe.
Feel free to customize the vegetables to your taste—peas, carrots, and corn work wonderfully.
If you don’t have self-rising flour, you can make it using 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
This recipe reheats well! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 portion
Calories: 415
Sugar: 4g
Sodium: 910mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 26g
Cholesterol: 78mg