Featured Recipe

Cheesy Biscuit Chicken Pot Pie

Name: Cheesy Biscuit Chicken Pot Pie
Prep time: 22 min
Cook time: 15 min
Total time: 37 min
Yield: 5 servings
Ingredients: 1 can (10.5 oz) undiluted cream of mushroom soup instead of chicken soup; 2 1/2 cups frozen mixed vegetables or use frozen pearl onions, carrots; 1 teaspoon freshly cracked black pepper; 1 tablespoon low sodium soy sauce; 3 cups cooked chicken, shredded or diced; 2 1/2 cups all-purpose flour; 1/2 cup vegetable shortening; 1 cup whole milk; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 2 tablespoons fresh chives, minced; 1 1/2 cups sharp white cheddar cheese, shredded; Optional twist: 1/4 cup grated Parmesan mixed into biscuit dough

By Kate

Created on 18 January 2026

Chicken pot pie with creamy chicken broth base, mixed veggies simmered to tender, soy sauce for an umami hit. Biscuit topping made from scratch with cheddar and fresh herbs folded into the dough. Baked until the filling bubbles through and biscuits turn golden with crispy edges. Substitutions include Greek yogurt for sour cream instead of cream soup, and frozen pearl onions replacing regular mixed veggies for a sweeter punch. Timing relies on visual cues: bubbling filling, biscuit crust turning golden and firm to the touch. Avoid soggy biscuit tops by preheating skillet before filling addition.

Prep: 22 min

Cook: 15 min

Total: 37 min

Serves: 5 servings

chicken biscuits one-pan meal hearty American

Introduction

Running low on time but need comfort food? Go straight to skillet pot pie with biscuit crust. No rolling or fussing—dough drops. Starting hot oven makes sure biscuits don’t get soggy from filling steam. Cream of mushroom soup swaps chicken base for earthier flavor—balances umami with soy sauce hint. Frozen pearl onions soften faster than mix of raw-cut veggies; can swap for pearl onions or sweet corn. Chicken already cooked, shredded or chopped. Use leftover roast or store-bought. No floppy biscuits here—cutting shortening right into flour builds that flaky texture. Cheese in dough keeps topping moist but structured. A sprinkle of Parmesan adds sharp edges and complexity. Keep an eye on bubbling—once you see the filling actively moving and biscuits browned, it’s done—don’t wait for timer only, check visually and by feel. Rest improves slicing, no soggy biscuit tops. Practical, practical, practical.

Ingredients

1 can (10.5 oz) undiluted cream of mushroom soup instead of chicken soup

2 1/2 cups frozen mixed vegetables or use frozen pearl onions, carrots

1 teaspoon freshly cracked black pepper

1 tablespoon low sodium soy sauce

3 cups cooked chicken, shredded or diced

2 1/2 cups all-purpose flour

1/2 cup vegetable shortening

1 cup whole milk

1 teaspoon kosher salt

1 teaspoon garlic powder

2 tablespoons fresh chives, minced

1 1/2 cups sharp white cheddar cheese, shredded

Optional twist: 1/4 cup grated Parmesan mixed into biscuit dough

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About the ingredients

Cutting shortening into flour correctly matters; too much mixing develops gluten that toughens biscuits. Use cold shortening and don’t overwork. Vegetable shortening yields flakiness; butter can be subbed but will change texture and flavor. Milk temperature affects dough softness—room temp or slightly chilled is best. Garlic powder boosts savory notes without overpowering. Fresh chives deliver mild onion aroma; dry chives work but less punch. Cheese quality impacts flavor; sharp cheddar preferred—don’t skip it. Parmesan is optional but adds another savory layer. Soy sauce adds saltiness and depth; low sodium recommended to control salt levels. Frozen pearl onions or mixed veggies can be swapped for peas, carrots, or small broccoli florets. If cream soup unavailable, swap with thickened homemade béchamel with chicken broth or use Greek yogurt stirred in off heat for tang and creaminess. Keep frozen veggies slightly thawed to prevent excess water diluting filling.

Method

Heat oven to 460 degrees F to counter heat loss when adding filling

Warm a large 10-inch oven-safe skillet over medium, swirl in cream of mushroom soup and add frozen pearl onions mix; cook stirring often until veggies are heated through and softened—look for slight translucency and small bubbling sounds under spoon

Add cracked pepper and soy sauce, stir thoroughly, then gently fold in shredded chicken; filling will look thick and shiny, save room for biscuit dough on top

Pull skillet off heat promptly to prevent curdling or separation of dairy base; set aside

In a big bowl, mix flour and cut in shortening using forks or pastry blender until crumb resembles coarse peas—avoid overwork to keep dough tender

Add milk, salt, garlic powder, chives, shredded cheddar, and grated Parmesan; mix with spatula until just combined; dough should feel soft but not sticky, add tiny splashes milk if stiff—stop before wet

Portion dough by heaping spoonfuls and drop carefully onto chicken mixture, cover as evenly as possible but gaps are fine because biscuits will spread a bit

Set skillet on rimmed baking sheet to catch drips and avoid smoke

Bake 12 to 17 minutes; watch for biscuit tops turning golden with browned edges and filling bubbling aggressively, jiggle pan gently to check consistency—thick and hot, not soupy

Remove from oven, let rest 5 minutes to set filling and cool biscuit surface slightly before serving

Technique Tips

Preheating skillet before adding filling helps start cooking veggies evenly. Stirring often prevents sticking and burning, watch soup bubbles—if it’s just simmering, good; avoid rolling boil which breaks dairy and texture. Folding in chicken gently prevents shredding into mush and keeps texture varied. Measuring between soft and sticky biscuit dough by touch avoids dense topping—tug dough gently; it should stretch slightly but hold shape. Dropping dough by spoonfuls instead of rolling saves time and lets biscuits bake unevenly for texture contrast—light crisp edges and soft middles. Baking on rimmed sheet catches drips and prevents oven messes—essential for homemade skillet pies. Visual cues are best: biscuit tops golden with browned edges, filling bubbling and jiggling in skillet means hot and fully cooked. Resting pie after baking lets filling set so serving isn’t runny. Watch for biscuit bottoms—oven-safe skillet should conduct heat well but if bottom seems pale, move to lower oven rack last 3-4 minutes or broil cautiously for crisp underside without burning top.

Chef's Notes

💡 Work with cold shortening; don't rush cutting into flour. Less mixing means tender biscuits. Aim for coarse crumbs, not paste. Watch textures. That’s key. Adjust milk for dough softness; no stickiness should be allowed. Add tiny amounts, mix only as needed.
💡 Use undiluted cream of mushroom soup for richer flavor. Layer flavors with soy sauce; salty and deep. Preheat skillet, it matters for cooking evenly. Watch for bubbling and aroma shifts. If it simmers but doesn’t boil, you're close. Keep stirring.
💡 Dough drop instead of roll saves time. Aim for dollops on filling to cover gaps—biscuits spread when cooking. No fear of unevenness. Use room temperature or slightly cold milk for optimal consistency. Bubbles in filling signal it’s close.
💡 Oven on high helps avoid soggy biscuits; preheat means these bake through with nice texture. Crisp lightly browned edges best are indicators of doneness. Stop waiting for timers—look for visual cues. Jiggling the skillet helps check filling.
💡 Let it rest after baking. Importance of setting filling can’t be overstated; helps with slicing too. Don’t skip letting it cool. Issues with sogginess can often arise. Missing these few minutes can ruin dinner.