Chicken Pot Pie With Pepper Biscuit Topping Recipe

Name: Chicken Pot Pie With Pepper Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS FOR FILLING; 4 cups cubed cooked chicken (Perdue Shortcuts); 1 small red potatoes (cubed); 8 ounces frozen mixed vegetables (carrots, corn, peas, green beans ); 1/2 cup onion (chopped); 3/4 teaspoon poultry seasoning; 2 (10 ounce) cans cream of chicken soup (Campbell's); INGREDIENTS FOR TOPPING; 8 ounces refrigerated biscuit dough, thawed in refrigerator (Pillsbury Grands); 1/2 tablespoon butter (melted); 1 teaspoon black pepper

Servings: persons

INGREDIENTS FOR FILLING
4 cups cubed cooked chicken (Perdue Shortcuts)
1 small red potatoes (cubed)
8 ounces frozen mixed vegetables (carrots, corn, peas, green beans )
1/2 cup onion (chopped)
3/4 teaspoon poultry seasoning
2 (10 ounce) cans cream of chicken soup (Campbell's)
INGREDIENTS FOR TOPPING
8 ounces refrigerated biscuit dough, thawed in refrigerator (Pillsbury Grands)
1/2 tablespoon butter (melted)
1 teaspoon black pepper

1
Preheat oven to 350 degrees F.
2
Line a baking sheet with aluminum foil and set aside.
3
If chicken is not already cooked, cook the chicken by sauteing in butter or boiling in water. In a small pot of water, boil the red potato until almost tender and then cut into small cubes.
4
In a large bowl, thoroughly combine all ingredients for the filling. Transfer to a baking dish. Cover with aluminum foil and place the baking dish onto the baking sheet. Bake for 1 hour.
5
Remove from oven and discard the foil. The mixture should be bubbling. Gently stir mixture to evenly distribute the heat.
6
Open can of biscuit dough and arrange over top of baking dish and mixture.
7
Brush top of biscuits with melted butter and sprinkle with black pepper.
8
Return to oven and continue baking for another 15 minutes, or until biscuits have risen and are golden brown.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: INGREDIENTS FOR FILLING, 4 cups cubed cooked chicken (Perdue Shortcuts), 1 small red potatoes (cubed), 8 ounces frozen mixed vegetables (carrots, corn, peas, green beans ), and more.

Yes, Chicken Pot Pie With Pepper Biscuit Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie With Pepper Biscuit Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions