08/30/2026
Chicken Pot Pie with Cheddar Biscuits
9×13 Pan
Ingredients
Chicken Pot Pie Filling
* 4 cups cooked, shredded or chopped chicken
* 1 stick (½ cup) butter
* 1 medium onion, diced
* 2–3 cloves garlic, minced
* ½ cup all-purpose flour
* 4 cups chicken broth
* 1 cup heavy cream or whole milk
* 1 teaspoon chicken bouillon
* 1 teaspoon salt, or to taste
* ½ teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon dried thyme
* ½ teaspoon poultry seasoning
* 3 cups frozen mixed vegetables, thawed
* peas, carrots, corn, green beans, etc.
Cheddar Biscuit Topping
* 2½ cups biscuit mix (such as Bisquick)
* 1 cup shredded sharp cheddar cheese
* 1 cup milk
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* 2 tablespoons melted butter
Directions
1. Preheat oven to 375°F.
2. Make the filling:
Melt the butter in a large skillet or pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Sprinkle in the flour and whisk continuously for about 1–2 minutes.
4. Slowly whisk in the chicken broth, followed by the cream or milk. Add the chicken bouillon, salt, pepper, garlic powder, onion powder, thyme, and poultry seasoning.
5. Cook, stirring frequently, until the mixture thickens into a creamy gravy, about 5–8 minutes.
6. Stir in the cooked chicken and mixed vegetables. Taste and adjust the seasoning.
7. Pour the filling into a greased 9×13 baking dish.
8. Make the cheddar biscuits:
In a bowl, combine the biscuit mix, shredded cheddar, garlic powder, and onion powder. Stir in the milk just until combined. Don’t overmix.
9. Drop spoonfuls of the biscuit mixture evenly over the chicken filling. Drizzle or brush the tops with the 2 tablespoons melted butter.
10. Bake uncovered at 375°F for 25–35 minutes, until the filling is bubbling and the biscuits are golden brown and cooked through.
11. Let it rest for 5–10 minutes before serving.
🧀 Extra Cheesy Option
For an extra-cheesy topping, sprinkle another ½ cup shredded cheddar over the biscuits during the last 5–10 minutes of baking.
