Chicken Pot Pie with Garlic Cheddar Biscuits

🛒 Ingredients Needed for Chicken Pot Pie

• 2–3 chicken breasts, poached and shredded
  Tender, juicy chicken for the thick creamy filling. You can use rotisserie chicken if you want this to be even faster.
• 1 bag frozen mixed vegetables (about 12–16 oz)
  No chopping required. Peas, carrots, corn, and green beans all work great.
• 3 tablespoons butter
  Adds richness and helps sauté the veggies.
• ¼ cup all-purpose flour
  This forms the roux — the base of the creamy pot pie sauce.
• 2 cups chicken stock
  Your main liquid. Use low sodium if you prefer.
• 1 can cream of chicken soup
  Adds thickness, extra creaminess, and classic pot pie flavor.
• Salt + pepper, to taste
  Adjust seasoning based on your broth and soup.
• 1 cup of Cheddar Cheese
• 1 package Cheddar Bay Biscuit mix (Red Lobster brand)
  Biscuit topping that gives buttery garlic flavor with zero effort. You can use regular biscuit mix, crescent rolls, or even puff pastry if needed.

👩‍🍳 How to Make Chicken Pot Pie with Garlic Biscuits

Place chicken breasts in a pot, cover with water, and simmer gently until cooked through (about 12–15 minutes). Shred or chop and set aside.

In a large pot or skillet, melt the butter over medium heat. Add the frozen mixed vegetables and sauté for a few minutes until they begin to soften.

Sprinkle the flour over the vegetables and stir until everything is coated. Cook for 1 minute to remove the raw flour taste. If you like onions feel free to add them.

Slowly pour in the broth while stirring. Let the mixture simmer and thicken — this takes just a few minutes.

Stir everything together. Season to taste with salt and pepper. Let the filling cook for about 15 minutes so it becomes thick, creamy, and well blended.

Pour the hot filling into a baking dish (around 9×13 or similar).

Mix according to package directions.

Spoon small mounds of biscuit dough over the hot pot pie mixture. Leave some space so they can puff up.

Bake according to the biscuit package instructions — usually 12–15 minutes — or until the tops are golden brown and cooked through.

Let the casserole sit for 5 minutes to thicken even more before serving.

🍽️ Serving Suggestions

• Serve with a simple side salad for freshness.
• Add Ina Garten Cranberry Sauce on the side for a comforting, Thanksgiving-style vibe.
• Great with roasted green beans, Air Fryer Frozen Vegetables,air fryer broccoli, or steamed corn.
• Leftovers reheat beautifully for lunches all week.

🔄 Substitution Tips

• Chicken: Use rotisserie chicken or leftover turkey.
• Cream of chicken soup: Swap for cream of mushroom or cream of celery.
• Veggies: Use any frozen blend you like — peas & carrots work great.
• Biscuit topping: Crescent roll dough, puff pastry, canned biscuits, or homemade drop biscuits all work.
• Broth: Vegetable broth or bouillon concentrate works fine too.