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Chicken Biscuit Pot Pie on white serving plate

Chicken Biscuit Pot Pie

Updating traditional Chicken Pot Pie with Fluffy Buttermilk Cheddar Biscuits creates an amazing comforting casserole that is sure to be a family favorite!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 900 kcal

Ingredients
  

Filling

  • 2 1/2 cups cooked cubed chicken
  • 1 10 oz. 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

Biscuits

  • 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

Instructions
 

  • Preheat oven to 350°
  • Prepare a 9 x 13 baking dish by spraying bottom with non-stick cooking spray. Set aside.

Filling

  • 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.

Biscuits

  • 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.

Nutrition

Serving: 2biscuitsCalories: 900kcalCarbohydrates: 70gProtein: 31gFat: 55gSaturated Fat: 20gPolyunsaturated Fat: 31gCholesterol: 117mgSodium: 2013mgFiber: 5gSugar: 7g
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