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 little down. The smell of it baking filled the whole house.

His face lit up when he saw it. That warm, cheesy smell can fix almost anything. I still smile thinking about it.

Why a Simple Supper Matters

This meal is more than just food. It is a warm hug on a plate. It brings everyone to the table.

Sharing a homemade meal shows you care. It is a way to say, I love you without any words. That matters more than a perfect recipe.

Let’s Start Cooking

First, heat your oven to 450° F. Mix the soup and frozen veggies in a skillet. Cook until it’s all bubbly and hot.

Then stir in the pepper, soy sauce, and chicken. The skillet will be very full. Be careful here. Now set it aside.

The Best Part: Cheesy Biscuits

Now for the fun part. Mix the flour and shortening with two forks. It should look like little peas. Then add the milk and cheese.

Drop big spoonfuls on top of the chicken. Doesn’t that look wonderful? Fun fact: The cheese makes the biscuits extra fluffy and golden.

What’s your favorite cheese to cook with? I’d love to know.

Time to Bake and Share

Bake it for 10 to 12 minutes. Wait until you see it. The top will be golden and the filling will bubble.

That smell is pure happiness. Let it cool for a minute before serving. It is very hot.

Do you have a food that always makes you feel better? Tell me about it.

A Little Secret for You

This recipe is very forgiving. Do not have a skillet? A baking dish works fine. Use leftover turkey instead of chicken.

Cooking is about making it work for you. The goal is a happy family, not a perfect picture. What is your best kitchen shortcut?

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 cups	plus more if dough is dry
salt	1/2 teaspoon
garlic powder	1/2 teaspoon
dried chives	1 tablespoon	optional
shredded sharp cheddar cheese	1 cup

My Cozy Cheesy Chicken Pot Pie

This recipe always makes me smile. It reminds me of my own grandma’s kitchen. She taught me that good food is a warm hug. This pot pie is just that. It’s a cozy, cheesy hug in a skillet.

It’s a simple supper that feels special. The creamy chicken and veggies are so comforting. And that cheesy biscuit topping? It’s pure magic. I still laugh at how my grandson always tries to sneak a biscuit before dinner. Let’s get cooking, my dear.

Ingredients

• 1 can (10.5 oz) cream of chicken soup
• 1 bag (16 oz) frozen mixed vegetables
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 2 cups cooked, shredded chicken
• 1 1/2 cups all-purpose flour
• 1/4 cup shortening
• 2/3 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon dried chives
• 1 cup shredded cheddar cheese

Instructions

Step 1: First, let’s get your oven nice and hot. Set it to 450° F. Now, grab your big skillet. Put the cream of chicken soup and frozen veggies in it. Turn the heat to medium. Stir it often until it starts to bubble. The smell will start to get amazing. Cook until the veggies are as soft as you like.

Step 2: Next, add a little black pepper and the soy sauce. The soy sauce makes everything taste richer. Now, gently stir in your shredded chicken. (A hard-learned tip: the skillet will be very full! Stir slowly so you don’t make a mess on the stove). Once it’s all mixed, move the skillet off the heat.

Step 3: Time for the best part—the biscuits! In a big bowl, mix the flour and shortening. Use two forks to mash them together. It should look like little peas. Then pour in the milk. Add the salt, garlic powder, chives, and that lovely cheddar cheese. Stir it just until it comes together.

Step 4: Your dough should be soft and sticky. If it seems too dry, add a tiny splash more milk. Now, drop big spoonfuls right on top of the chicken. Don’t worry about making them perfect. Rustic biscuits have the most character, I think. Do you like extra cheese on top of your biscuits?

Step 5: Carefully put the skillet on a baking sheet. This catches any bubbles that try to escape. Bake for 10 to 12 minutes. You’ll know it’s done when the filling is bubbly. The biscuits will be a beautiful golden brown. Your whole house will smell wonderful.

Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Yield: 6 servings
Category: Dinner

Let’s Mix It Up!

This recipe is like a favorite story. You can tell it a little differently each time. Feel free to get creative with what you have in your pantry. Here are a few of my favorite twists on our classic pot pie.

The Everything-but-Chicken Swap: Use two cans of cream of mushroom soup instead. Replace the chicken with a can of drained, great northern beans. It’s so hearty and delicious.

The Spicy Fiesta: Add a can of diced green chiles to the filling. Use a spicy pepper jack cheese for the biscuits. It gives the cozy classic a fun little kick.

The Spring Garden: Use all frozen peas and carrots for the veggies. Stir a tablespoon of fresh dill into the filling. It tastes like a sunny, fresh new season.

Which one would you try first? Comment below!

Making it a Full Meal

A dish like this deserves the perfect companions. I love serving it right from the skillet at the table. It feels so homey and welcoming. A simple green salad with a light vinaigrette is perfect on the side. The crisp greens balance the rich, creamy pie so nicely.

For a drink, a cold glass of apple cider is just right. Its sweetness is a lovely match. For the grown-ups, a pale ale is a wonderful pairing. Its crisp taste cuts through the richness beautifully. Which would you choose tonight?

Keeping Your Cozy 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. To reheat, warm it in a 350° F oven until bubbly.

This dish freezes beautifully for a busy night. Let it cool completely first. Then wrap the whole skillet in plastic wrap and foil. It will keep for about three months. Thaw it in the fridge before reheating.

I once sent a frozen one home with my grandson. He said it saved his week during finals. Batch cooking like this matters. It means a warm, home-cooked meal is always close by. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Kitchen Hiccups

Is your filling too runny? Let it cook a bit longer on the stove. The extra time will thicken it right up. This matters because a thicker filling won’t make your biscuits soggy.

Are your biscuits not browning? Your oven might be a little cool. I remember when mine took forever to brown. An oven thermometer can help you check the true temperature.

Is the dough too sticky? Just add a sprinkle more flour. Your hands work better than spoons sometimes. Fixing small issues builds your cooking confidence. You learn as you go. 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: Absolutely. Assemble the whole thing, cover, and refrigerate. Just add a few extra minutes to the bake time.

Q: What other veggies can I use? A: Fresh carrots and peas work wonderfully. Use what you have in your fridge.

Q: Can I halve the recipe? A: You can. Use a smaller skillet and watch the baking time. It will cook a bit faster.

Q: Is the chives optional? A: They are, but they add a lovely, mild onion flavor. A little fresh parsley is a nice swap too! Which tip will you try first?

Share Your Kitchen Creations

I hope this recipe brings warmth to your table. It is a hug in a skillet. Nothing makes me happier than seeing your versions.

I would love to see your beautiful pot pies. Share a picture with your family and friends. Have you tried this recipe? Tag us on Pinterest! Your stories make my day.

Happy cooking! —Fiona Brooks.