Chicken and Broccoli Pot Pie with Biscuits

This hearty chicken and biscuits casserole is classic comfort food! With just 15 minutes of prep, you’ll have a creamy chicken broccoli pot pie filling topped with fluffy, cheesy drop biscuits.

This cozy dinner recipe is a mash-up of two of our favorites: these country chicken and biscuits, and this shortcut chicken pot pie with biscuits. Instead of a traditional pot pie filling that includes a variety of mixed vegetables like peas, carrots, corn, and green beans, however, we’ve used the classic, kid-friendly combination of chicken, broccoli, and cheese!

For the topping on this particular pot pie, the shortcut secret ingredient is a box of Bisquick baking mix. By adding a handful of pantry staples like buttermilk, cheddar cheese, and parsley, you’ll have tender and fluffy garlic cheddar drop biscuits that form the top crust on the casserole. Brush them with melted garlic butter and nobody will ever guess that they’re not homemade from scratch!

Cheddar Garlic Bisquick Drop Biscuits

This single crust chicken pot pie does not include a bottom crust, which means that you don’t have to worry about it getting soggy underneath the filling! Instead, the top crust is made with another convenient shortcut — Bisquick mix. Forget about fussy pastry pie crusts…biscuits are much easier!

You’ll stir in some buttermilk (or regular milk, if that’s what you have), as well as shredded cheddar cheese and dried parsley. Drop the biscuits onto the hot chicken gravy mixture and pop it in the oven! When the biscuits are golden brown and cooked through, brush them with garlic butter for so much added flavor.

You can mix up the cheese that you use in the biscuits, so try freshly-grated Parmesan, mozzarella, Colby, or Swiss. You can also play around with the herbs, or add garlic to the actual biscuit dough. Thyme, rosemary, or chives would also be delicious.

If you don’t want to use a box of Bisquick mix, you can substitute with a homemade Bisquick blend, or use your own favorite drop biscuit recipe from scratch.

What to Serve with Broccoli Cheddar Chicken Pot Pie

You’ve got the meat, veggies, and biscuits all in one casserole dish, so you really don’t need much more to make it a meal. If you’re looking for a few additional options, here are some easy sides that go well with the cheesy chicken broccoli pot pie:

• House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, Mixed Greens with Dijon Vinaigrette, or a Wedge Salad
• Coleslaw or Vinegar Coleslaw
• Cucumber Radish Salad
• Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
• Arkansas Green Beans with Bacon
• Southern Squash Casserole
• Sauteed Zucchini
• Roasted Asparagus or Bacon-Wrapped Asparagus
• Sauteed Spinach with Garlic or Sauteed Kale with Bacon
• Amish Green Beans with Brown Butter
• Brussels Sprouts with Bacon
• Three Bean Salad
• Southern Fried Apples or Baked Apple Slices
• Pumpkin Bread or Pumpkin Muffins

Recipe Variations

• I like to use frozen baby broccoli florets in this dish because they’re bite-size, which means there’s no chopping necessary. The small florets also soften nicely in the oven without the need for pre-cooking or parboiling. If you prefer, you can use frozen broccoli cuts, or substitute with about 2-3 cups of fresh broccoli florets. If using the fresh broccoli, you’ll need to parboil or steam it before adding it to the filling.
• Use just about any other vegetables that you like, so long as the total amount comes to 2 cups. For instance, instead of broccoli, try a simple blend of frozen peas and carrots, or try peas, carrots, and corn. If using fresh veggies, sauté them in a skillet with butter first. Good options include sliced mushrooms, onions, or even diced potatoes.
• Instead of cream of celery soup, try a different flavor such as cream of mushroom soup or cream of chicken soup.
• Buttermilk helps tenderize the biscuits and gives them a slightly tangy flavor, but you can substitute with regular milk if that’s all that you have on hand.
• Omit the cheddar cheese, or substitute with a different variety of cheese. Other good options include mozzarella, Gouda, Gruyere, Swiss, Colby, Colby Jack, Pepper Jack, or Monterey Jack.
• Use leftover turkey instead of chicken.
• If you’re cooking for a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the instructions remain the same.
• Add more herbs to both the filling and the biscuits, if desired. Rosemary, dill, chives, and parsley are all delicious in this recipe.

Tips for the Best Cheesy Chicken Broccoli Pot Pie Recipe

• Any variety of condensed soup will work here; however, I like the “Healthy Request” line of Campbell’s soups, which don’t taste quite as salty.
• Use a cookie dough scoop or a heaping tablespoon to drop mini biscuits onto the filling. These smaller biscuits cook through faster than larger biscuits.
• Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
• If the biscuits start to get too dark before they’re completely cooked through, tent the dish with foil and continue baking.
• Garnish the finished pot pie with fresh dill or other herbs for even more flavor.

More Chicken Pot Pie Recipes to Try

Homemade Chicken Pot Pie

2 hours hrs 40 minutes mins

Easy Chicken Pot Pie

1 hour hr 15 minutes mins

Chicken Pot Pie with Puff Pastry

1 hour hr 20 minutes mins

Chicken Broccoli Pot Pie with Cheddar Garlic Biscuits

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Servings 4 people

Calories 523 kcal

This shortcut chicken pot pie includes a creamy chicken and broccoli filling, topped with fluffy cheddar garlic drop biscuits!

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Ingredients

  

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FOR THE FILLING

• 1 (10.5 ounce) can condensed cream of celery soup, not diluted
• ½ cup milk
• 2 cups cooked, shredded, or chopped chicken (such as the meat from a store-bought rotisserie chicken)
• 2 cups frozen baby broccoli florets, thawed
• ½ cup grated cheddar cheese (about 2 ounces)
• ¼ teaspoon dried thyme (or about 1 teaspoon fresh thyme leaves)

FOR THE BISCUITS

• 1 ½ cups Bisquick
• ½ cup cold buttermilk (or sub with regular milk), plus more as needed
• ¼ cup grated cheddar cheese
• ¼ teaspoon dried parsley
• 1 tablespoon butter, melted
• ⅛ teaspoon garlic powder

Instructions

PREPARE THE FILLING

• Grease a 9-inch deep-dish pie plate (or an 8-inch or 9-inch square baking dish). Preheat oven to 425°F.
• In a large bowl, stir together the condensed soup, milk, chicken, thawed broccoli, cheese, and thyme. Taste and season with salt and black pepper, if necessary.
• Transfer the chicken mixture to the prepared dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit topping.
  

PREPARE THE BISCUITS

• Use a fork to stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms. Start with ½ cup of buttermilk, and gradually add more (if needed) to bring the dough together. It shouldn't be too wet, but you don't want any dry pockets of flour.
  
• Drop mini biscuits by rounded tablespoonful on top of the hot chicken mixture.
  
• Return the dish to the oven and bake, uncovered, for about 17-20 minutes, or until the biscuits are golden brown and a toothpick inserted in a biscuit comes out clean. If the biscuits start to get too dark on top before they’re cooked through, just tent loosely with aluminum foil and continue baking.
• Stir together melted butter and garlic powder; brush over warm biscuits and serve.
  

Notes

• • Any variety of condensed soup will work here; however, I like the “Healthy Request” line of Campbell’s soups, which don’t taste quite as salty.

• • Use a cookie dough scoop or a heaping tablespoon to scoop mini biscuits onto the filling. These smaller biscuits cook through faster than larger biscuits.

• • Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.

• • If the biscuits start to get too dark before they’re completely cooked through, tent the dish with foil and continue baking.
  • Garnish the finished pot pie with fresh dill or other herbs for even more flavor.

Nutrition

Serving: 1/4 of the dishCalories: 523kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 103mgSodium: 1232mgPotassium: 570mgFiber: 3gSugar: 10gVitamin A: 892IUVitamin C: 41mgCalcium: 358mgIron: 3mg

Keyword: cheesy chicken broccoli pot pie, chicken broccoli pot pie, chicken pot pie with biscuits, easy chicken pot pie recipe with broccoli

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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