Chicken Biscuit Pot Pie is total comfort food! Warm, yummy in your tummy, down home cooked food. The kind Grandma used to make.
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I’ve been down with the flu and there just isn’t much in “Ol’ Mother Hubbard’s Cupboards” after the Holidays! (Going shopping was OUT of the question! If death had a face… it looked just like mine! Ain’t nobody need to see that!) I had to come up with something that appealed to my appetite and my lack of energy!
Thankfully I was able to create this comforting casserole!
What’s not to love about a dish that’s made with tender chunks of chicken, mixed vegetables, onions, seasonings, creamy gravy, and BIG FLUFFY Cheddar Cheese Biscuits?!!! (I’d have loved it more if “someone” else could have made it…but lets not open THAT can of worms! lol)
This dish breaks down into two components. The filling and the biscuits.
If the “Biscuit” portion of this dish scares you…no worries. You can use canned biscuits. It won’t taste exactly the same as mine, but it will still be yummy! Ya also know I’m going to walk ya through the process so maybe give’em a try!
How To Make Biscuit Chicken Pot Pie
Preheat your oven to 350° and prepare a 9 x 13 baking dish or a 8.5 x 12 baking dish, either will work, spray the bottom with non-stick cooking spray.
In a large bowl add 2 cups frozen country hash browns, One 10 oz. bag of frozen mixed vegetables, 2 1/2 cups of cubed cooked chicken, 1 Tablespoon dried onion flakes, 1 tsp. coarse black pepper, 1/4 tsp. crushed dried rosemary, 1/8 tsp ground sage, 1/2 tsp. salt.
TIP: I buy the Costco pre-cooked chicken, separate it into smaller bags, and freeze it. It’s a great way to whip up a quick casserole in a pinch!
Next add 1 can of cream of chicken soup and 1 cup of chicken broth. Mix together until well blended.
TIP: If you don’t have any chicken broth on hand, you can use 1 chicken bullion cube in one cup of boiling water. Dissolve, stir, and add to casserole filling.
Place filling in the bottom of prepared baking dish.
How easy was that! Isn’t that beautiful! (It’s looking a whole lot better than I was that day my friends! lol)
Now we’re gonna work on them Biscuits! (That was not poor grammar…that was my attempt at “southern”!)
I think there are certain foods that people are afraid to make. Biscuits is one of them.
The key is the same as pie dough. Don’t over work the dough, and use Crisco! Now…my butter loving biscuit making friends may disagree with me…that’s okay. Minnie and I both know Crisco is the only thing a good southern cook uses in her kitchen! It makes the best fried chicken, pie crusts, and BISCUITS!
I pride myself on my biscuits! My family tells me they prefer them over dinner rolls! (I know right?)
In a medium size bowl add 2 cups all-purpose flour, 2 1/2 tsp. baking powder, 1/2 teaspoon baking soda, a dash of salt, 1 Tablespoon white sugar, 1/2 cup of Shortening…CRISCO ORIGINAL! (Are you getting my passion about this…not sure the “doc” agrees with me…but he wouldn’t give me antibiotics… so he’s on my hit list anyway! lol)
Using a pastry blender, cut the shortening into the flour mixture until it resembles coarse crumbs.
Mix in 1 cup of buttermilk and 1/2 cup of grated cheddar jack cheese.
Mix gently until just blended. (Remember we are not overworking this dough…unlike sick Mom’s who still have to cook dinner! Just sayin’….I may harbor resentment…lol!)
Place dough on a well floured surface. Gently roll the dough around in the flour till it is covered. DO NOT KNEAD IT! Sorry to yell about it…but seriously don’t do it! lol
Pat it down into a circle about 3/4 inch thick. DO NOT ROLL IT! Ya just gotta trust me friends. Baby this dough and it will RISE to meet your expectations! I promise!
Cut out 12 circles with your biscuit cutter or a round cookie cutter. You’ll be able to get 8 cut out the first time. Then you’ll gently roll the dough into a ball and pat it out again, cut out three more, then gather up the scraps and make your last biscuit by shaping in your hands.
TIP: You can just cut the biscuits into 12 squares if you don’t have a biscuit cutter.
Lay the Biscuits gently on top of the filling starting with the outside edges.
Add the last row down the center. It’s okay that the filling is showing. Those biscuits will rise and fill in the entire top of the casserole.
Before you pop that in the oven…melt 1/4 a cup of butter in a microwave safe bowl or measuring cup.
Add 1 tsp. of garlic salt. Mix until well blended.
Using a pastry brush, brush the tops of the biscuits with half of the garlic butter. Save remaining garlic butter for after baking.
Place the casserole in preheated oven and bake for 45-50 minutes. Until Biscuits are golden brown and filling is bubbling around the edges of the baking dish.
TIP: If biscuits are getting too brown you can place an aluminum foil tent over the top of the casserole dish to prevent them from getting any darker. I didn’t have an issue, but all ovens are different.
Brush the tops of the biscuits with the remaining garlic butter. Allow the casserole to sit for 10 minutes before serving.
I love my original chicken pot pie recipe…but I have admit I’m IN love with this newer version!
It’s all about those biscuits! LOOK at all those spectacular flaky layers! The addition of the cheese and garlic buttah…SWOON worthy! Like a big ol’ hug from your grandma!
Lesson here my friends…ya never know what you can make out of those “bare” cupboards! I’m thinking “Ol’ Mother Hubbard” had a few tricks up her sleeve! (Or maybe it was valium? lol)
I asked “Mars” how he liked it? He mumbled something about “Third serving”!!!! I said “Well…guess that makes it good enough to share!” lol
I served this with an easy side salad of leafy greens, tomatoes, and avocado. It was truly the perfect meal and just what the “doctor” ordered for this time of year!
If you enjoyed this recipe, you might also enjoy these yummy Chicken Casserole Recipes
- Chicken Florentine Casserole
- Creamy Chicken and Herb Dumplings
- Poppy Seed Chicken Skillet Dinner
- Cashew Chicken Casserole
- Chicken Ranch Tater Tot Casserole
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Happy NEW Year! I hope 2018 is FANTASTIC for each and everyone of you! It’s gonna be a GREAT year here at Norine’s Nest! I can hardly wait!!
- 2 1/2 cups cooked, cubed chicken
- 1 10oz. bag frozen mixed vegetables
- 2 cups frozen country hash brown cubes
- 1 can cream of chicken soup
- 1 cup chicken broth, or 1 cup hot water with 1 chicken bullion cube
- 1 Tablespoon dried onion flakes
- 1 tsp. coarse black pepper
- 1/4 teaspoon crushed dried rosemary
- 1/8 teaspoon ground sage
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 dash salt
- 1 Tablespoon white sugar
- 1/2 cup Crisco Original Shortening
- 1 cup buttermilk
- 1/2 cup finely grated cheddar jack cheese
- 1/4 cup melted butter
- 1 teaspoon garlic salt
- Preheat oven to 350°
- Prepare a 9 x 13 baking dish by spraying bottom with non-stick cooking spray. Set aside.
- In a large bowl add Chicken, potatoes, vegetables, seasonings, 1 can of cream of chicken soup and 1 cup of chicken broth. Mix well.
- Spread in bottom of prepared baking dish.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup of shortening with pastry blender, until the mixture resembles coarse crumbs.
- Add in 1 cup of buttermilk and 1/2 cup of grated cheese. Mix until just combined.
- Turn out onto floured surface. Gently roll dough in flour. DO NOT KNEAD! Pat into a circle about 3/4 an inch thick.
- Cut into 12 squares or use a round biscuit cutter and cut into 12 circles.
- Place biscuits on top of the filling. Three line of four biscuits. Leave space in between as they will rise.
- Melt 1/4 cup butter in microwave safe bowl. Add 1 teaspoon garlic salt. Brush biscuit tops with half
- the garlic butter mixture. Save remaining for after baking.
- Bake in oven for 45-50 minutes until biscuits are golden brown and filling is bubbling around the edges of the dish.
- Remove from oven. Brush remaining garlic butter on top of baked biscuits. Cool for 10 minutes before serving.
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Serving Size:2 biscuits
Amount Per Serving: Calories: 900Total Fat: 55gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 117mgSodium: 2013mgCarbohydrates: 70gFiber: 5gSugar: 7gProtein: 31g