Chicken Broccoli Pot Pie with Cheddar Garlic Biscuits

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

Course Dinner

Cuisine American

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

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 523kcal

Author Blair Lonergan

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)

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.

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.

- 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.