This creamy and easy biscuit chicken pot pie recipe is a special sneak peek into my new cookbook, The 30 Minute Cooking From Frozen Cookbook. Out of all 100 recipes in the book, this was easily my kid’s favorite main dish recipe! It’s a delicious, comforting combination of chicken pot pie with biscuits and gravy.
I only had 6 weeks to write this cookbook. SIX WEEKS to create, test, and revise 100 brand new recipes! Intimidated doesn’t begin to describe my feelings after signing the contract. About 10 days later, I was diagnosed with pneumonia. How I finished is beyond me. Most of it is a complete haze 🙂 However, this recipe stands out prominently in my memory of those crazy 6 weeks.
This was my third recipe of the day and I just wanted to go to bed but had to finish this recipe before I could call it a day. The end result of this biscuit chicken pot pie was everything my sick body needed….creamy, beyond delicious, and 100% comfort food. I ate a quarter of it all on my own. It was just fabulous.
You will love this recipe because it is the perfect fusion of chicken pot pie and biscuits and gravy. There will not be an ounce of leftovers in the pan once you are done, so maybe you should make two 🙂
Biscuit Chicken Pot Pie VIDEO
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Once I’ve won you over with this killer biscuit chicken pot pie recipe, go snag your own copy of my new cookbook! It is jam packed with 100 other amazing recipes that use at least one frozen food ingredient and are done in 30 minutes or less. It will completely change how you prepare your meals and you will never again look at the freezer section of your grocery store the same!Print
Classic comfort food dish that is a favorite for everyone! Biscuits are used as the topping to save a ton of time compared to pie crust.
1/3 cup salted butter
2 cubes frozen crushed garlic
1 cup frozen chopped onions
1 cup frozen sliced mushrooms
1 medium celery stalk, diced
1 1/4 teaspoon kosher salt, divided
1/3 cup all purpose flour
1 3/4 cups chicken broth
1/4 cup heavy cream
1 cup frozen peas and carrots blend
2 1/2 cup frozen fully cooked diced or shredded chicken breasts
1/2 teaspoon black pepper
8 frozen uncooked biscuits
- Preheat oven to 400 degrees and grease a 9″ pie pan with nonstick spray.
- Heat a large skillet over high heat. When hot, add butter, garlic, onions, mushrooms, celery, and 1/2 teaspoon salt. Sauté until vegetable soften, about 3-4 minutes.
- Add flour and stir into the vegetables. The mixture will be very thick, but continue to cook for 1 minute, then add broth. Stir to incorporate flour into the broth.
- Boil the mixture then add cream, peas, carrots, chicken, remaining 3/4 teaspoon salt, and pepper. Cook for 2 minutes then pour into the pie pan. Top with frozen biscuits.
- Place pie pan on a baking sheet and bake until the biscuits are done, about 20 minutes. Serve immediately.
If you have leftover cooked chicken in your fridge, you can use that in place of the frozen, but add it right before you pour the gravy into the pie pan so it doesn’t get overcooked.
- Serving Size: 1/6
- Calories: 432
- Sugar: 5 g
- Sodium: 1790 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 10 mg
Keywords: frozen food recipe, easy dinner recipe