Can I use homemade biscuits instead of canned?

Absolutely. Homemade biscuits work wonderfully. Cut them into quarters just like canned biscuits and follow the same par-baking method. Your simple chicken pot pie with biscuits will taste even better.

Can I make this ahead of time?

Yes. Assemble the filling in your baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, prepare the biscuits and continue with the recipe. Add 5 to 10 minutes to the final baking time since you're starting cold.

What can I substitute for cream of chicken soup?

Make a quick sauce with 3 tablespoons butter, 3 tablespoons flour, and 1.5 cups chicken broth plus 1 cup milk. Cook until thickened, season with salt and pepper, then mix with your chicken and vegetables.

Why are my biscuits soggy?

This happens when the filling is too wet or the biscuits aren't par-baked first. Always par-bake those biscuit pieces before adding them to the casserole. That head start helps them stay fluffy instead of soggy.

Easy Simple Chicken Pot Pie with Biscuits Recipe

Simple Chicken Pot Pie with Biscuits: Easy Weeknight Comfort Food

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A quick and easy chicken pot pie topped with fluffy biscuits instead of traditional pastry crust. This comforting weeknight dinner comes together quickly using simple ingredients.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6-8 servings 1x
Category: Chicken Casseroles
Method: Bake
Cuisine: American

Ingredients

Scale

3 cups cooked, shredded chicken
2 cans (10.5 oz each) cream of chicken soup
3 cups mixed frozen vegetables
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1 cup shredded mozzarella cheese
1 cup grated mild cheddar cheese
16 canned biscuits
2 tablespoons melted butter

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Instructions

Preheat your oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray and set it aside.
In a large bowl, combine the cooked shredded chicken, cream of chicken soup, mixed frozen vegetables, minced garlic, ground black pepper, shredded mozzarella cheese, and grated mild cheddar cheese. Stir everything together until well combined.
Spread the chicken and vegetable mixture evenly into the prepared baking dish. Make sure the top is level so the biscuits will bake evenly.
Open the canned biscuits and cut each biscuit into quarters. Place all biscuit pieces in a large bowl. Drizzle the melted butter over the biscuit pieces and toss them to coat evenly.
Arrange the buttered biscuit pieces on a lightly greased baking sheet. Bake in the preheated oven for 5 to 7 minutes until they puff up and edges begin turning light golden brown.
Carefully transfer the par-baked biscuit pieces and arrange them evenly over the chicken mixture in the baking dish.
Place the dish back in the oven and bake, uncovered, for 20 to 25 minutes, or until the biscuits are golden brown and the casserole is bubbly.
Let the casserole cool for 5 minutes before serving.

Notes

Use rotisserie chicken to save time, or substitute leftover cooked chicken.
Do not thaw frozen vegetables before adding to prevent excess moisture in the filling.
Par-baking the biscuits prevents them from becoming soggy.
Can be assembled 24 hours ahead and refrigerated before baking. Add 5-10 minutes to baking time if starting cold.

Nutrition

Serving Size: 1 serving (based on 8 servings)
Calories: 525 kcal
Sugar: 4 g
Sodium: 920 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/simple-chicken-pot-pie-with-biscuits/