Cheesy Biscuit Chicken Pot Pie

A Cozy Kitchen Memory

My grandson calls this my hug in a bowl. I still laugh at that. He came in from the cold one day, shivering. The smell of this pot pie filled the whole house. His face just lit right up.

That is why this matters. Food is more than just eating. It is a way to show someone you care. It warms you from the inside out. What meal makes you feel cozy and loved?

Let’s Start the Filling

Grab your big skillet. We will put the soup and frozen veggies right in it. Turn the heat to medium. Stir it often until it starts to bubble.

Doesn’t that smell amazing? Now, add a splash of soy sauce and some pepper. It makes the flavor pop. Gently stir in your shredded chicken. Be careful, the skillet will be very full.

The Magic Biscuit Topping

Now for the cheesy part. In a bowl, you will mix the flour and shortening. Use two forks to mash them together. It should look like little crumbs.

Then stir in the milk, cheese, and our secret friends: garlic powder and chives. Fun fact: The cheese makes the biscuits soft and gives them a lovely golden color. Do you like to add cheese to your biscuits?

Putting It All Together

Take the skillet off the heat. Now, drop big spoonfuls of the biscuit dough on top. Do not worry about making it perfect. Rustic is beautiful.

This is why this matters. Cooking does not have to be perfect. It just has to be made with love. Your family will love the fluffy, cheesy topping.

Time to Bake!

Slide the skillet into your hot oven. I always put a pan underneath. It catches any little bubbles that might escape. Bake it until the top is golden brown.

The hardest part is waiting. But the smell will tell you when it is ready. What is the best smell coming from your kitchen? For me, it is baking biscuits.

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
Vegetable shortening	1/4 cup
Milk	3/4 cup	Add more if dough is too dry
Salt	1/2 teaspoon
Garlic powder	1/2 teaspoon
Dried chives	1 tablespoon	Optional
Shredded sharp cheddar cheese	1 cup

My Cozy Cheesy Biscuit Chicken Pot Pie

This recipe is my favorite kind of kitchen magic. It turns simple things into a warm, bubbly hug. My grandkids call it “Grandma’s Cloud Pie.” That’s because of the fluffy, cheesy biscuit topping. It just floats on top of all that creamy chicken and veggies. Doesn’t that sound wonderful for a busy night?

Let’s get that oven heating to 450° F. Now, grab your big skillet. We’ll put the cream of chicken soup and frozen veggies right in it. Stir it over medium heat until it starts to bubble. I love watching the steam rise. It makes the whole kitchen smell like home.

Step 1: Pour both cans of soup into your skillet. Add the two cups of frozen vegetables. Stir them together over medium heat. Keep stirring until it’s all hot and bubbly. This usually takes about five to eight minutes. (A hard-learned tip: Stir often so nothing sticks to the bottom of your pan!)

Step 2: Now, mix in the soy sauce and black pepper. It adds a little secret flavor. Next, carefully fold in your shredded chicken. The skillet will be very full, so be gentle. I still laugh at the time I stirred too fast. I had a little volcano on my stovetop! Take it off the heat when you’re done.

Step 3: Time for the cheesy clouds! In a big bowl, cut the shortening into the flour. Use two forks to mix it until it looks like crumbs. Then stir in the milk, salt, garlic powder, chives, and cheese. Just mix until it comes together. Your dough should be soft and a little sticky.

Step 4: Drop big spoonfuls of the dough on top of the chicken mixture. Don’t worry about making it perfect. Rustic dollops are the best kind. Place the skillet on a baking sheet, just in case it bubbles over. Bake for 10 to 12 minutes. You’ll know it’s done when the biscuits are golden. What’s your favorite cozy meal on a chilly day? Share below!

Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: 6 servings
Category: Dinner, Comfort Food

Let’s Mix It Up!

This recipe is like a good friend. It’s always happy to try something new. You can change the filling to match your mood. I do it all the time. It keeps dinner exciting. Here are three of my favorite twists to get you started.

Breakfast for Dinner Pie: Use cream of potato soup. Swap the chicken for cooked, crumbled sausage. Add a handful of frozen hash browns. It’s a fun surprise.

Everything But the Kitchen Sink: Clean out your fridge! Add some leftover corn or green beans. A little cooked, chopped bacon is a delicious addition too. Waste not, want not!

Herb Garden Delight: Skip the chives and cheese. Stir fresh, chopped parsley and dill right into the biscuit dough. It tastes like a sunny summer day.

Which one would you try first? Comment below!

The Perfect Plate

This pot pie is a whole meal in one pan. But I love adding a little something extra. A simple side makes it feel extra special. It’s all about creating a happy plate. Here’s how I like to serve it at my table.

I always serve a big, crisp salad on the side. It adds a nice, fresh crunch. A small bowl of applesauce is also wonderful. Its sweetness is perfect with the savory pie. For a drink, a cold glass of apple cider is my go-to. For the grown-ups, a pale ale pairs nicely with the rich, cheesy flavors.

Which would you choose tonight?

Keeping Your Pot Pie Perfect

Let’s talk about keeping your pot pie tasty for later. You can store it in the fridge for up to three days. Just cover the skillet tightly with foil. It also freezes beautifully for a busy night.

I once made a double batch for my grandson. He was so happy to find a frozen one after school. This is why batch cooking matters. It gives you a homemade meal on a tough day.

To reheat, warm it in a 350° F oven until bubbly. This keeps the biscuits from getting soggy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Sometimes our cooking needs a little help. I remember when my filling was too runny. The soup was just too thin. The fix is easy. Let the filling bubble a bit longer before adding the biscuits.

If your biscuits are pale, your oven might be too cool. An oven thermometer helps a lot. Getting a golden top matters. It gives you that wonderful, toasty cheese flavor.

Is your dough too dry? Add one more tablespoon of milk. This small step builds your cooking confidence. Which of these problems have you run into before?

Your Pot Pie Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free cream of chicken soup and flour blend.

Q: Can I prepare it ahead of time? A: Absolutely. Assemble the whole dish, cover it, and keep it in the fridge. Bake it when you are ready.

Q: What other vegetables can I use? A: Fresh carrots and peas work wonderfully. Use what you love.

Q: Can I make a smaller portion? A: You can easily cut all the ingredients in half. Use a smaller baking dish.

Q: Is the chives optional? A: They are, but they add a nice little onion flavor. 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. I love seeing your creations.

Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy home cooks. I can’t wait to see what you make.

Happy cooking!

—Olivia Hartwell.