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This Chicken Pot Pie with Biscuit Top features a creamy vegetable filling and a garlic butter cheddar biscuit crust. A hearty meal ready in under 40 minutes.
9×13 Chicken Pot Pie with Biscuit Top
This Chicken Pot Pie with Cheddar Biscuit Topping stands out for its rich, creamy filling and a golden Red Lobster cheddar biscuit crust brushed with garlic-herb butter. It’s easier than classic pot pie and packed with flavor.
If you love the cozy flavors of a pot pie, you’ll love this fun twist on the classic dish. I take everything you love about a pot pie and step it up with a cheesy biscuit topping that bakes to a golden brown, then gets brushed with garlic-herb butter for even more yummy flavor. It’s a family-friendly comfort meal that feels special without much extra effort.
Ingredients
Here are all the ingredients you’ll need to make this recipe, along with substitutions.
Chicken Filling
- Butter creates the rich base for the filling and helps the vegetables soften evenly. If you prefer, you can use half butter and half olive oil for a slightly lighter flavor.
- Onion pearls bring subtle sweetness and a soft bite. Frozen pearl onions work beautifully here. If you cannot find them, substitute one small diced yellow onion.
- Chopped carrots add color and natural sweetness. Cut them into small, even pieces so they soften quickly in the short cook time.
- Chopped celery gives balance and depth to the filling. If celery is not your favorite, finely chopped fennel can provide a similar texture with a slightly different flavor profile.
- Flour thickens the filling and creates that classic pot pie texture. Stirring it into the butter and vegetables cooks out any raw flour flavor before the liquid goes in. For a gluten-free option, use a one-to-one gluten-free flour blend.
- Chicken broth forms the backbone of the sauce. Use a high-quality broth for the best flavor. Homemade stock is wonderful if you have it.
- Heavy cream adds richness and smoothness. Half-and-half can be substituted, though the filling will be slightly lighter.
- Cooked and cubed chicken breasts make this recipe quick and practical. Rotisserie chicken works well. Leftover roasted chicken or turkey can be used, too.
- Frozen peas go in straight from the freezer and add bright color. You can swap in frozen mixed vegetables if that is what you have on hand.
- Paprika, garlic powder, thyme, salt, and pepper build warmth and seasoning. Fresh thyme can be used if available. A small pinch of rosemary is another nice addition.
Biscuit Top
- Butter and garlic herb seasoning are brushed over the baked biscuits for that signature finish. Melted salted butter works well, and you can mix in a bit of dried parsley if your seasoning packet runs short.
- Red Lobster biscuit mix gives you a fluffy, cheesy biscuit layer without extra measuring. If you prefer homemade biscuits, you can substitute your favorite drop biscuit dough in the same quantity.
- Cold water keeps the biscuit texture light. Very cold water helps prevent the dough from becoming dense.
- Shredded sharp cheddar cheese adds bold flavor to the topping. Mild cheddar or a Colby Jack blend can be used for a softer cheese note.
How to make Chicken Pot Pie with Biscuit Topping
In short, you will make a creamy chicken and vegetable filling on the stovetop, transfer it to a baking dish, top it with cheesy biscuit dough, bake until golden, and finish with garlic herb butter.
Step-by-Step Instructions
- Prep: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with nonstick spray, then set it aside.
- Sauté Veggies: In a large pot over medium-high heat, melt the ½ cup butter. Add the ½ cup onion pearls, 1 cup chopped carrots, and ½ cup chopped celery. Cook for 4 to 5 minutes until the vegetables soften.
- Make Roux: Sprinkle the ⅓ cup flour over the vegetables. Cook for 1 to 2 minutes while stirring constantly.
- Add Liquids: Whisk in the 2 cups of chicken broth and ½ cup heavy cream slowly. Cook for 1 to 2 minutesuntil the mixture begins to thicken.
- Finish Filling: Stir in the 2 to 3 cups cooked chicken, 1 cup frozen peas, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper. Cook for another 1 to 2 minutes.
- Transfer: Pour the filling into the prepared baking dish and spread it evenly.
- Make Topping: In a medium bowl, stir together the 2 pouches of biscuit mix, 2 cups cold water, and 1 cup shredded cheddar cheese.
- Top Pie: Spoon or spread the biscuit mixture evenly over the filling in the baking dish.
- Bake: Bake for 16 to 18 minutes. You want the topping to turn golden and look cooked through.
- Garnish: In a small microwave-safe bowl, melt the remaining ¼ cup butter. Stir in the garlic herb seasoning packetfrom the box. Remove the pot pie from the oven and brush the biscuit topping with the garlic herb butter. Let it rest for 5 to 10 minutes before serving.
Top Recipe Tips
- Cook the flour fully before adding liquid. This prevents any raw flour flavor from the final dish.
- Do not overmix the biscuit dough. Stir just until combined for a lighter texture.
- Let the pot pie rest before serving so the filling thickens slightly and slices more cleanly.
Did you make this Chicken Pot Pie? I want to see how it turned out! Leave a star rating and comment below, or tag me on Instagram @the.cozyfork.
Chicken Pot Pie with Biscuit Top
Equipment
- 9×13 baking dish
- Large pot or saucepan
- Medium mixing bowl
- whisk
- Wooden spoon or spatula
- Measuring cups & spoons
- pastry brush
Ingredients
Chicken Filling
- ½ cup butter
- ½ cup onion pearls
- 1 cup chopped carrots
- ½ cup chopped celery
- ⅓ cup flour
- 2 cups chicken broth
- ½ cup heavy cream
- 3 cups cooked and cubed chicken breasts
- 1 cup frozen peas
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
Biscuit Top
- (2) 11-oz pouches Red Lobster biscuit mix
- 2 cups cold water
- 1 cup shredded sharp cheddar cheese
- ¼ cup butter
- 1 pouch garlic herb seasoning, from the red lobster biscuit mix
Instructions
- Preheat oven to 425℉ and spray a 9×13-inch baking dish with non-stick spray.
- In a pot over medium-high heat, add the butter, onions, carrots, and celery, and cook for 4-5 minutes, until tender.
- Sprinkle the flour over the veggies and cook for another 1-2 minutes.
- Slowly whisk in the chicken broth and cream, and cook for 1-2 minutes until it starts to thicken.
- Add in the chicken, peas, paprika, garlic powder, thyme, salt, and pepper, and cook for another 1-2 minutes.
- Pour the mixture into the prepared baking dish.
- In a medium bowl, stir together the biscuit mix, cold water, and cheese.
- Spread the mixture over the pot pie mixture and bake for 16-18 minutes.
- In a small microwaveable bowl, melt the butter and then add the garlic herb seasoning mix.
- Pull the pot pie out of the oven and brush the top with the butter and herb mixture. Let it sit for 5-10 minutes.
- Serve and enjoy!
Notes
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
- Reheating: Reheat portions in the microwave or place the entire dish in the oven at 350°F until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
You can make the filling a day in advance, but I do not recommend adding the biscuit topping until just before baking.
Yes, please ensure the dish is similar in size. If the dish is deeper, you may need to add extra baking time.
The top will be golden brown. You can insert a toothpick, and if it comes out clean, the dish is done baking.
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