How To Get The Filling Right
Fortunately, the same steps that ensure the chicken stays tender and juicy will also guarantee a super-flavorful filling. It’s as simple as giving up on pot pie as a vehicle for leftovers. Sure, we all remember how fantastic that roast chicken was the night before, but if it was perfectly cooked then, it will always be overcooked in a chicken pot pie.
Rather than using leftovers, the ultimate chicken pot pie starts with tender, juicy chunks of chicken that are ever so slightly underdone. Not raw, but around 135°F , a temperature that ensures the chicken won’t be ruined by additional cooking but instead will end up perfectly done when the pie is baked. To do that, I’m fond of Daniel’s technique for cold-poached chicken, only I use chicken stock in place of the water in his method. On top of that, I throw in onions, celery, and carrots, along with a small amount of garlic and herbs.
I do this because I end up using the poaching liquid in the pot pie itself, so the more I can reinforce the chicken flavor in each step, the better. In short, I’m making an incredibly intense chicken stock by using chicken stock instead of water, doubling down on the underlying flavor.
Because the stock is reinforced with additional aromatics and meat, it doesn’t matter as much whether that chicken stock is store-bought or homemade, so don’t hesitate to use whichever makes the most sense to you.
Chicken Pot Pie With Biscuit Topping
A homestyle dinner thats perfect to cozy up to after a long, cold day. And youll love that its all made from scratch with the help of a few shortcuts.
This easy, simplified version of pot pie is made with store-bought rotisserie chicken, pre-cut frozen vegetables and homemade drop biscuits .
And the rich and creamy, herb infused, gravy-like sauce is what leaves us craving more. It perfectly compliments and finishes off the filling ingredients.
So much to love about this hearty and flavorful pot pie!
Chicken Pot Pie Bubble Up Casserole
Not everybody can master the art of pie dough making. I am not the best of bakers, to say the least.
I was so happy to come across this bubble-up chicken pot pie recipe! I think it even tastes better than the regular time-consuming one.
This chicken pot pie recipe uses biscuits and cream of chicken soup, so all you have to do is open containers and that slow-cooked flavor will be achieved instantly.
The biscuits bake with all the ingredients in the same casserole dish, so the sauce impregnates the bread. I cant tell you enough how delicious this recipe is, so please go ahead and try it for yourself! You might like this other chicken pasta!
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How To Make The Flakiest Biscuit Crust:
Chilled ingredients are the key to flakey biscuits!
Grate frozen butter keeping cold while you mix together the flour, baking powder, salt, and rosemary. Add butter and chilled buttermilk. Mix together just enough to form a cohesive dough.
Let dough rest for a few minutes.
Scoop 10 biscuits onto the top of the filling. Bake at 425F for 10 minutes then turn the oven down to 375F for 20 minutes.
This is a recipe perfect for a spacious afternoon. When possible, I take my time creating this pot pie, flowing with the process. I put on a story or some tunes and then create from the heart and receive the nourishment that comes from knowing that my family will be deeply nurtured by this meal. Food always seems to taste better with focused intention.
Meal Prep Idea: The filling and the biscuit dough can be made ahead a day ahead stored in the fridge in airtight containers. Scoop biscuits onto the filling just before baking. Leftovers heat up well and will keep in the fridge for a couple of days.
Enjoy!
- Total Time:1 hour 20 minutes
- Yield:10 servings
Keywords: chicken pot pie with biscuits, chicken pot pie with biscuit crust, chicken pot pie recipe
How To Make The Filling:
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What Is A Chicken Pot Pie Casserole
Chicken Pot Pie is a thick and creamy vegetable gravy soup baked with a buttery crust. The addition of chicken is commonly used and crusts like crescent dough or biscuits are also widely used. The casserole title comes in since everything is baked whole in one baking dish. Whereas, individual chicken pot pies get baked into one-serving portions.
How To Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook chicken by bubbling it gently in chicken broth. Remove the chicken, shred, and set aside. Reserve broth that the chicken cooked in.
Meanwhile, sauté onions, carrots, and celery in butter until softened. Add garlic, onion powder, thyme, rosemary, and sage and cook for 1 minute. Add flour and cook for 2 minutes, until you can no longer smell flour.
Add the reserved chicken broth in small splashes at a time, stirring to incorporate.
Slowly add the half and half .
Add 1 chicken bouillon and soy sauce.
The base should be nice and thick. If a thicker consistency is desired, bring to a boil and reduce to a simmer. Add the chicken and peas and heat through.
Transfer filling to a lightly greased 9 x 13-inch baking dish if your skillet isnt oven safe. Top with unbaked biscuits and bake according to biscuit recipe instructions. Serve!
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How To Make Chicken Pot Pie
Chicken pot pie has been enjoyed by families for centuries!
First, you will want to take your cooked chicken and frozen veggies and add them right into your baking dish . I like to use poached chicken in this recipe, but any leftover chicken will do.
Next, add your condensed soup, a splash of milk, and seasoning and give it a stir. I make my own homemade poultry seasoning it adds amazing flavor to any chicken dish!
Finally, I whisk together my favorite biscuit mix with milk and egg to create a pourable biscuit dough. Pour it over the chicken mixture and bake until the crust is golden and the insides are hot and bubbly. This easy filling can be used to fill a store bought pie crust instead of the Bisquick crust if you prefer. If using pie crust, youll want to cut a couple slits in the dough to release the steam while your pot pie cooks.
Chicken Pot Pie is a dish best served fresh, however this biscuit crusted version reheats beautifully should you have any leftovers!
Cream Biscuits From Scratch
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Chicken Pot Pie Casserole With Biscuits
- May 6, 2020
- Recipe
This Chicken Pot Pie Casserole is topped with Crusty Homemade Biscuits and made in the BEST homemade Gravy! Its a super easy comfort food classic made from scratch! You need to try this creamy Biscuit Casserole made from a homemade gravy thats loaded with corn, peas, chicken, and green beans! Our family favorite dinner!
We love creamy casseroles and so do many of our readers! Which, is why our Creamy Spinach Chicken is an all-time highly-rated recipe from our chicken recipes! Try our other Creamy Chicken Casserole with mushrooms too!
This is like chicken pot pie in casserole form using biscuit dough. Biscuits fluff up in a delicious creamy vegetable sauce creating a melt-in-your-mouth concoction thats similar to chicken and dumplings! This recipe is one of our staple recipes on a repeat. Its a keeper!
How To Make Easy Weeknight Chicken Pot Pie
- In place of the carrots and celery, use 4 cups of frozen mixed veggies to save time chopping.
- Use store-bought refrigerated canned biscuits instead of making homemade biscuits.
- I often use a rotisserie chicken from the store when I make this chicken pot pie. The flavor is delicious and I save time by not having to cook my own chicken. Or, Ill quickly cook a few chicken breasts using my Instant Pot Shredded Chicken recipe.
- If you want to make this pot pie from scratch, you can prep many of the ingredients one day ahead of time and refrigerate until you are ready to make your pot pie. Chop the vegetables, shred the chicken and make the biscuits ahead and then this recipe comes together really quickly.
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How To Make Chicken Pot Pie With Biscuits
You can make a homemade chicken pot pie and I promise it wont be difficult. Each of the steps is simple, and Ill give you some tips to make sure that your pot pie turns out perfect.
Instead of a pie crust, this pot pie is baked with biscuits on top. Its much easier than making a pot pie with a double pie crust!
To make this chicken pot pie with biscuits, youll start by chopping your vegetables. We are using a combination of onion, carrots and celery. These aromatic vegetables create the base flavor for the pot pie.
Once the veggies are chopped, sauté them in some butter until they soften. I often use olive oil for sautéing but here the butter provides the rich flavor that makes classic pot pie so good.
While the vegetables are cooking, you can get a head start on making the biscuits. For this recipe we are making my easy 5 ingredient biscuits. All you have to do is whisk together the dry ingredients, cut in the butter , stir in milk, pat down the dough and cut. You can use store-bought refrigerated biscuits if you prefer.
Next youll add some flour and seasonings to the pan with the veggies. The flour combines with the melted butter to make a roux which will thicken the pot pie sauce. Cook for one minute and then stir in chicken broth and milk. I use whole milk in this recipe for richness, but any type of milk will work.
If youd like to make this a quick weeknight dinner, there are a few shortcuts that you can take to make this recipe quick and easy.
The Ultimate Cozy Comfort Food
There is no other food in the world that can top chicken pot pie when it comes to comfort foods. Its thick, hearty, so warm and cozy and an entire meal in itself, no side dishes needed.
Its one of the first foods I remember eating as a kid, I have so many warm memories of my grandmother making a giant batch of chicken pot pie and then sharing it around the table at her house by the wood stove with my cousins .
I have an old turkey pot pie recipe on the blog, but with sweater weather upon us I thought it was about time I shared a more classic version. Strongly influenced by my grandmothers recipe, Ive made a few tweaks. For one Im using a fluffy, buttery biscuit layer on top , but of course you can use a traditional pie crust instead .
Im not sure how the weather is where you are, but theres a chill in the air here and Im hungry, so lets get to it.
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Easy Crock Pot Chicken Pot Pie Recipe
Chicken pot pie is one of those classic dishes that feels like a warm hug. It has a flaky crust that is golden, soft and also slightly crispy. Inside the pot pie is rich and creamy, with tender chicken and veggies. You want to get a bit of everything in each bite, and keep eating until the bowl is clean!
The delicious chicken pot pie soup filling is easy to prep in the morning and throw in the slow cooker. Then when its almost time for dinner, quickly bake the canned biscuit topping to place over the filling. Done!
Our Slow Cooker Chicken Pot Pie soup has all the best features of your favorite classic chicken pot pie and chicken and dumpling dishes. Like a terrific cross between chicken pot pie casserole and chicken pot pie soup. Its a super comforting meal the whole family will love!
Can You Freeze Chicken Pot Pie Casserole
This casserole freezes very well! If you were not aware gravy actually freezes wonderfully which is what I do with almost any leftover gravy recipes, including my staple sausage gravy that I too freeze for shortcuts to breakfast! Also, try to keep the biscuits frozen separately since you would have to thaw the casserole in the first place before baking, as you wouldnt want to compromise on the quality of the biscuits. To freeze pour the gravy into a disposable baking pan and cool completely before wrapping in aluminum foil. Wrap pan in a grocery bag to protect from frost and keep frozen for up to 3 months.
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Why I Love This Easy Chicken Pot Pie
Chicken pot pie has always been one of my favorite comfort foods, and Ive been making some version of it since I started cooking. It started with a nice condensed soup concoction that was pretty good, but over time I started making it from scratch with almond milk and chicken broth gravy that became my new standard.
It filled many store-bought pie crusts and made delicious dinners that my whole family enjoyed, but after having so much success with my favorite dairy free biscuits, I decided it was time to try a chicken pot pie with biscuits on top.