Biscuit-Topped Chicken Pot Pie Recipe - Allrecipes.com
Biscuit-Topped Chicken Pot Pie Recipe
  • READY IN 45 mins

Biscuit-Topped Chicken Pot Pie

Recipe by  

"Mix creamy potato soup, chicken and vegetables into a savory filling for this biscuit-topped family favorite."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
  2. Bake at 400 degrees F for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden.
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Footnotes

  • * Use a combination of broccoli flowerets, sliced carrots and peas or broccoli flowerets, cauliflower flowerets and sliced carrots or broccoli flowerets and sliced carrots.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2011

I've been making a similar version of this for years. Instead of cream of potato, I use one can of cream of chicken and one can of cream of celery, 2 cans of mixed vegatables, half cup of milk and a half cup of chicken broth/stock. Cut up or shredded chicken and salt and pepper to taste. Mix together and pour into an 11x13 deep pan. I use biscuit mix to top it. Bake for 20-30 minutes until the biscuits are done and the filling is hot. My husband would eat this everyday if I made it! My kids love it too! Very simple but filling meal.

 
Most Helpful Critical Review
May 27, 2012

Not bad for another pretty quick and easy recipe. We used potatoes and onions for the veggies. I didn't have cream of potato so I used cream of celery instead which turned out pretty good. The only thing I'd really change about it is the spice ratio. It definately needs some jazzing up. Otherwise, most of my family enjoyed this and it was highly satisfying.

 
Jul 12, 2010

I had a request for "pot pie like the frozen kind", so this was my result. I used cream of celery soup rather than potato, and I'm certain that improved it (for us). The thyme was not really noticeable; I'd probably increase that next time. Thanks for the recipe!

 
Apr 14, 2010

Very good and tasty. I used peas, carrots and potatoes for the veggies. I made it in a casserole dish verses a pie dish. You will need more biscuits to top which I had. Also I used skim milk. You would be better off using 2% for a thicker consistancy. Overall it was great though. Super easy and will make it again!

 
Nov 03, 2011

Knowing that we wanted leftovers, I added to this recipe and cooked it in a 9x13 dish. I boiled just over a pound of chicken breasts, and while that was cooking, I mixed the following: 1 can cream potato, 1 can cream broccoli, 1 can sliced potato (drained), 16 oz frozen veggies, 1 cup milk, 3/4 tsp thyme, 1/2 cup cheddar, 1 cup sour cream, a good dash of onion powder, garlic powder, smoked paprika and a generous amount of fresh ground black pepper. Once the chicken was done I chopped it and added to the rest of the ingredients. Cooked until bubbling and topped with biscuits as stated. I'd write and post this as its own recipe, but the ones I have posted have never been published, so there it is.

 
Jun 02, 2010

Good Recipe. The cream of potato soup really worked out well. We have some lactose intolerant people in my household, so I used 1 cup of skimmed pan drippings from a roasted chicken I made earlier in the week in place of the milk. It didn't turn out as creamy as the picture looks, but the taste was amazing. Leftovers were gone very quickly! Just to make things easier, I prepared all the ingredients needed for the filling in a pan on the stove top until thoroughly heated - about 10 minutes, stirring occasionally. Then, I added the filling to the casserole dish, added the biscuits, and only cooked for 15 minutes in the oven until the biscuits were done. It cut down on the oven time which is a benefit in warmer climates and got it to the kitchen table a little faster.

 
Nov 24, 2010

Sort of more like chicken and dumplings, but good and fast on a cold night where you don't want to really spend a lot of time cooking and just want some quick, hot comfort food. Made a few changes due to what I had on hand, used cream of mushroom soup, omitted the thyme, but added lots of onion/garlic powder, black pepper and some seasoning salt. Used a frozen bag of mixed veggies. Will make again.

 
Nov 17, 2010

I made a half recipe since I was only cooking for myself, and I baked it in a 6-inch pie plate. The half recipe didn't quite fit so I had to throw some of the mix away, but that's ok. Cooking the chicken beforehand made this recipe take a long time to prepare and I think the cooking time could be modified so that the chicken can cook in the oven with everything else instead. Also cooking the chicken beforehand made it end up pretty dry. Also the biscuits on top turned out really dry too, but that might be because I used the really cheap store-brand biscuits (they came in a smaller 7 oz pack while all the rest were 10-16 oz). I used some Vermont country seasoning in the mix and I'm not sure exactly what spices are in it but that made it taste really good despite the dry chicken. This is a good basic recipe but next time I'll make some modifications to the preparation.

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 53.3 g
  • 17%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 1517 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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