Biscuit Chicken Pot Pie

Ultimate Comfort Food: Biscuit Chicken Pot Pie

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Get ready to experience the ultimate comfort food with our mouthwatering Biscuit Chicken Pot Pie recipe! Packed with tender chicken, wholesome vegetables, and creamy sauce, all topped with fluffy Cheddar Bay biscuits, this dish is a hearty and satisfying meal that’s perfect for cozy nights in or family dinners. Join us as we dive into the world of comfort cuisine and learn how to create a dish that will warm your soul and delight your taste buds!


For the Filling:

  • Butter: 1/2 cup or one stick, melted. Set aside a quarter for later.
  • Chicken: About 4-5 cups pre-cooked and shredded.
  • Vegetables: 10-12 ounces of frozen peas and carrots.
  • Spices: 3/4 tsp each of garlic and onion powder, 1/2 tsp each of pepper and chili powder.
  • Liquids: 2 cups of chicken broth, 1 can (10.5 ounces) of cream of chicken soup, and 2 cups of whole milk.

For the Biscuit Topping:

  • Biscuit Mix: One box (11 ounces) of Cheddar Bay Biscuits Mix (remember to keep the seasoning packet aside).
  • Cheese: Freshly shredded cheddar cheese, between 1/4 to 1/2 cup based on preference.


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Filling: In a large skillet or Dutch oven, melt the butter over medium heat. Add the shredded chicken, frozen peas, and carrots to the skillet, along with the garlic powder, onion powder, pepper, and chili powder. Stir to combine and cook until the vegetables are slightly softened, about 5-7 minutes.
  3. Make the Sauce: In a separate bowl, whisk together the chicken broth, cream of chicken soup, and whole milk. Pour the mixture into the skillet with the chicken and vegetables. Stir well to combine and bring the mixture to a simmer. Let it cook for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Prepare the Biscuit Topping: While the filling is simmering, prepare the biscuit topping. In a mixing bowl, combine the Cheddar Bay Biscuits Mix with the shredded cheddar cheese (reserving some cheese for topping, if desired) and the remaining melted butter. Stir until a soft dough forms.
  5. Assemble and Bake: Transfer the chicken and vegetable mixture into a greased baking dish. Drop spoonfuls of the biscuit dough over the top of the filling, spreading it out evenly. Sprinkle any reserved shredded cheese over the biscuit dough.
  6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  7. Serve: Remove the pot pie from the oven and let it cool slightly before serving. Enjoy the warm and comforting flavors of Biscuit Chicken Pot Pie!

Cook Notes and Variations

  • Vegetarian Option: For a meatless version, omit the chicken and use vegetable broth instead of chicken broth. You can also add additional vegetables such as diced potatoes, corn, or green beans for extra texture and flavor.
  • Seafood Twist: Add shrimp, crab meat, or chunks of fish to the filling for a delicious seafood pot pie variation.
  • Herb Infusion: Enhance the flavor of the filling by adding fresh herbs such as thyme, rosemary, or parsley.
  • Gluten-Free Option: Use a gluten-free biscuit mix and ensure that all other ingredients are gluten-free to make this recipe suitable for those with gluten sensitivities.

Keto and Low-Carb Versions

Keto Version:

  • Almond Flour Biscuits: Substitute the Cheddar Bay Biscuits Mix with a keto-friendly biscuit mix made with almond flour. Use a sugar-free cream of chicken soup and whole milk alternative to reduce the carb content of the sauce.
  • Low-Carb Thickener: Instead of cream of chicken soup, use a homemade low-carb thickener such as a mixture of cream cheese, chicken broth, and xanthan gum.

Low-Carb Version:

  • Vegetable Substitute: Replace the carrots and peas with low-carb vegetables such as cauliflower florets, broccoli, or bell peppers.
  • Cheese Crust: Instead of biscuit topping, create a cheesy crust by spreading a mixture of shredded cheese and almond flour over the filling before baking.

Frequently Asked Questions (FAQs)

Q: Can I use fresh vegetables instead of frozen? A: Yes, you can use fresh vegetables in this recipe. Simply dice them into small pieces and sauté them with the chicken until they are tender.

Q: Can I make this recipe ahead of time? A: Yes, you can assemble the pot pie ahead of time and refrigerate it until ready to bake. Just be sure to add the biscuit topping just before baking to ensure it stays light and fluffy.

Q: Can I freeze leftovers? A: Yes, you can freeze any leftover pot pie for future meals. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and bake in the oven until heated through.

Q: Can I use store-bought biscuits instead of biscuit mix? A: Yes, you can use refrigerated or frozen biscuit dough instead of biscuit mix. Simply follow the package instructions for baking.

In conclusion, Biscuit Chicken Pot Pie is a comforting and satisfying dish that’s perfect for any occasion. With its creamy filling, flaky biscuit topping, and flavorful seasonings, this pot pie is sure to become a family favorite. Whether you’re craving a cozy weeknight dinner or planning a special meal for guests, this recipe is guaranteed to please.

So why wait? Gather your ingredients and get ready to indulge in the delicious flavors of Biscuit Chicken Pot Pie. With its simple preparation and irresistible taste, this dish is sure to bring warmth and comfort to your table. Treat yourself to a hearty and flavorful meal that will leave you feeling satisfied and content. Enjoy the goodness of Biscuit Chicken Pot Pie today!

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