Cheesy Biscuit Topped Chicken Pot Pie

A Cozy Kitchen Memory

I first made this dish for my grandson on a rainy afternoon. He was feeling a bit gloomy. The smell of it baking filled the whole house. His smile when he saw it was everything.

That’s the magic of a good pot pie. It feels like a warm hug from the inside. It turns a dull day into something special. Do you have a food that makes you feel cozy?

Why This Meal Matters

This recipe is more than just dinner. It’s about bringing everyone to the table. Sharing a hot meal helps us talk and connect. I think that’s so important.

It also teaches you a wonderful skill. You learn to make a whole meal in one pan. That builds confidence in the kitchen. And that is a gift you keep forever.

Let’s Talk About the Topping

Now, those cheesy biscuits are the best part. They puff up so golden and pretty. I still laugh at how fast they disappear. Everyone always wants an extra one.

Fun fact: The steam from the hot filling helps cook the biscuit dough from below. That’s what makes them so light and fluffy. Isn’t that clever? What’s your favorite part of a pot pie, the filling or the topping?

Putting It All Together

When you stir the soup and veggies, it will smell so good. Doesn’t that smell amazing? Just wait until you add the soy sauce. It gives a little salty kick you will love.

The skillet gets very full. Be gentle when you fold in the chicken. Then, just drop the biscuit dough on top with a spoon. No need to be perfect. Rustic is beautiful.

The Best Part is Sharing

When you pull it from the oven, take a moment. Look at what you made. You created something delicious and comforting. You should feel very proud.

This dish is perfect for sharing with people you love. It always starts a good conversation. Tell me, who would you love to make this for?

Ingredients:

Ingredient	Amount	Notes
Cream of chicken soup	2 (10.75-ounce) cans	Undiluted
Frozen mixed vegetables	2 cups
Black pepper	1/8 teaspoon
Soy sauce	1 tablespoon
Shredded cooked chicken	4 cups
White Lily self-rising flour	2 cups	For the biscuits
Vegetable shortening	1/4 cup	For the biscuits
Milk	3/4 cup	For the biscuits, plus more if needed
Salt	1/2 teaspoon	For the biscuits
Garlic powder	1/2 teaspoon	For the biscuits
Dried chives	1 tablespoon	For the biscuits, optional
Shredded sharp cheddar cheese	1 cup	For the biscuits

My Cozy Cheesy Biscuit Chicken Pot Pie

This recipe feels like a big, warm hug from my kitchen to yours. I remember making this for my grandchildren after a chilly afternoon. Their happy faces made my whole day. It’s a simple dish that brings everyone to the table. Let’s make some memories together.

Step 1: First, get your oven nice and hot at 450° F. Grab your big skillet and put it on the stove. Pour in the two cans of cream of chicken soup. Add your frozen veggies right in there. Doesn’t that smell amazing already?

Step 2: Heat it all up until you see little bubbles. Stir it around so nothing sticks. Let it cook for about five to eight minutes. You want those veggies to be just how you like them. Now, stir in the pepper and that splash of soy sauce.

Step 3: Gently fold in your shredded chicken. The skillet will be very full, so be careful. I still laugh at the time I spilled a little. Just set this yummy filling aside for now. We need to make our cheesy biscuit topping.

Step 4: In a big bowl, put your self-rising flour. Take two forks and cut the shortening into the flour. You want little crumbs, about the size of peas. (My hard-learned tip: Cold shortening makes the fluffiest biscuits!). Then add the milk, salt, garlic powder, chives, and cheese.

Step 5: Stir it until it just comes together. The dough should be soft and a bit sticky. If it seems too dry, add a tiny splash more milk. Now, drop big spoonfuls of this dough right on top of the chicken filling. Cover it all up with cheesy clouds.

Step 6: Carefully place your skillet on a rimmed baking sheet. This catches any bubbles that might try to escape. Bake it for 10 to 12 minutes. You’ll know it’s done when the biscuits are golden and the filling is bubbly. What’s your favorite cozy meal on a cold day? Share below!

Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Yield: 6 servings
Category: Dinner, Comfort Food

Three Fun Twists to Try

This recipe is like a good friend, it’s happy to change things up. You can make it new every time. Here are a few of my favorite ways to play with it. I hope they inspire you.

Broccoli & Cheddar Swap: Use frozen broccoli and extra cheddar. It’s like a warm, comforting soup in a pie.

Spicy Southwest Style: Add a can of diced green chiles and use pepper jack cheese. It gives it a little kick.

Everything Bagel Biscuits: Mix everything bagel seasoning into the biscuit dough. It adds a wonderful, savory crunch.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This pot pie is a full meal all by itself. But I love adding a little something extra on the side. It makes the dinner table feel extra special. A simple green salad with a light vinaigrette is perfect. The crisp greens balance the rich, creamy pie so nicely.

For a drink, a cold glass of apple cider is wonderful. The sweet and tart flavors are just right. For the grown-ups, a pale ale pairs beautifully with the cheesy biscuits. It cuts through the richness. Which would you choose tonight?

Keeping Your Cozy Pot Pie Perfect

This pot pie is wonderful the next day. Let it cool completely first. Then cover the skillet tightly and put it in the fridge. It will be good for about three days.

You can also freeze it for a later meal. I wrap individual portions in foil. Then I pop them into a freezer bag. This makes a fast dinner on a busy night.

To reheat, I use the oven. It keeps the biscuits from getting soggy. I remember my first time reheating one in the microwave. The topping got a bit soft. The oven is much better for a crispy top.

This matters because a good meal should never go to waste. Having a ready-made dinner saves time and stress. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your filling too runny? Let it bubble on the stove a bit longer. This helps some of the liquid cook away. Your filling will thicken up nicely.

Are your biscuits too dense? Do not over-stir the dough. I once stirred mine too much. The biscuits were like little stones. Just mix until the flour disappears.

Is the bottom of your skillet messy from baking? Always use a rimmed baking sheet underneath. It catches any bubbly spills. This saves you from a big oven cleanup.

Getting the filling right means every bite is perfect. A light biscuit makes the meal feel extra special. Which of these problems have you run into before?

Your Pot Pie Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use gluten-free cream of chicken soup and a gluten-free flour blend.

Q: Can I make it ahead?

A: You can prepare the filling a day early. Just keep it covered in the fridge.

Q: What other veggies can I use?

A: Peas and carrots work great. So do green beans or corn. Use your favorites.

Q: Can I make a smaller portion?

A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Is the chives optional?

A: Yes, but they add a lovely, mild onion flavor. I always add them. Fun fact: Chives are the smallest member of the onion family! Which tip will you try first?

Share Your Kitchen Success

I hope this recipe brings warmth to your table. It is a hug in a skillet. Cooking for others is a way to show you care.

I love seeing your creations. It makes my day. Please share a picture of your finished pot pie. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.