Biscuit Topped Chicken Pot Pie


(1 vote) 5 1

A delicious creamy chicken pot pie with flaky biscuit topping. A good one dish meal to serve 6-8. Easy to make.

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  • Your favorite biscuit recipe or package mix (enough to make 8-12 3/4-inch biscuits)
  • 1 C. butter or margarine
  • 2 cans cream of chicken soup
  • 1 1/2 C. chicken broth
  • 8 oz. cubed cream cheese
  • 2 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 2-3 C. cooked cubed or shredded chicken (this can be leftover or 2-3 boneless chicken breastS, boiled or pan fried)
  • 2 C. frozen green peas
  • 2 C. frozen cubed carrots
  • 1/4 C. finely chopped onion
  • 2 cans diced potatoes, drained
  • 8 oz. shredded cheddar cheese
  • water or milk, optional

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Mix biscuits. cut out and set aside. In a 5-qt. dutch oven or pot, melt butter. Stir in next 7 ingredients and heat until cream cheese has melted. stir well. Add next 5 ingredients. Heat to boiling. If mixture is too thick, thin it by adding a little milk or water. Stir in cheddar cheese. Pour into a greased deep 9x13-inch baking dish or pan. Top with biscuits (as many as needed to cover top without crowding). Bake at 350 degrees for 30-45 minutes or until golden brown. 

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