Chicken Pot Pie Casserole With Bacon Cheddar Biscuits

Craving pot pie? Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits is a great dinner alternative to traditional pot pie when you don’t want to make a pie crust.


Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits

Growing up, I thought I hated pot pie. We would eat those mini frozen pot pies in the famous red box, and although I ate the filling no problem, I always left the crust. Fast forward to last summer when Dad and I visited Philadelphia for the weekend and ate dinner at City Tavern. I had my meal picked out when the server informed us that the special was turkey pot pie with puff pastry. For some reason, that was enough to convince me to get the special. But I don’t like pot pie. That dinner opened the gates to a pot pie obsession. I lost count how many times I’ve made pot pie. When my parents ask what do I want for dinner when I visit, often I reply pot pie. This Chicken Pot Pie Casserole With Bacon Cheddar Biscuits is a modern twist on a retro classic, which is today’s #SundaySupper theme.



Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits

One of the main reasons I never liked pot pie was the crust. I have never been a fan of pie crust and opt for alternatives such as puff pastry. However, when I saw this biscuit-topped version in one of my magazines, I knew I had to try it. The original recipe made a creole-inspired filling, but I kept my traditional filling with chicken, carrots, peas, mushrooms, and potatoes then topped with the bacon cheddar biscuits.

Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits

It’s easier than you think. The biscuits are a quick mix of flour, butter, cheese, bacon, chives, and cream. No yeast, no rising, no wait time. Just mix, knead, roll, and cut. While the chicken filling is baking for the first 15 minutes, I was able to prepare the biscuits and have them ready when 15 minutes was up. How’s that for quick and easy?

Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits

Chicken Pot Pie Casserole is ultimate comfort food. Maybe that’s why I crave it so much. You can speed up the cooking process by using already-cooked chicken, whether it’s rotisserie chicken shredded up or leftover chicken from the night before. You can even skip peeling and cutting carrots if you use frozen carrots and peas.

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Chicken Pot Pie Casserole With Bacon Cheddar Biscuits
 
Prep time
Cook time
Total time
 
Menu planning tip: You can speed up the cooking process by using already-cooked chicken, either from leftovers or a rotisserie chicken from the store. You can also skip peeling and cutting carrots if you use a frozen medley of carrots and peas.
Author:
Serves: 6-8 servings
Ingredients
Pot Pie
  • 2 chicken quarters* (see Note)
  • 1/4 cup (2 ounces or 4 tablespoons) butter (add pinch of salt if unsalted)
  • 1 small onion, peeled and chopped (roughly 1/2 cup)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 carrots, peeled and chopped (roughly 1 cup)
  • 2 cups chicken broth
  • 1 medium potato, peeled and cubed (roughly 1 cup)
  • 1/2 cup frozen peas (can stay frozen)
  • 2 tablespoons heavy whipping cream or milk
  • Salt and pepper, to taste
Biscuits
  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 8 pieces
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons bacon, cooked and crumbled
  • 1 tablespoon fresh chives, chopped
  • 1/2 cup heavy whipping cream
Instructions
For the pot pie:
  1. Add chicken to a large pot and add enough water to cover by 1 inch. Bring to a boil then turn down to a simmer and cover. Cook 30-45 minutes or until the chicken is completely cooked through at 165F. Drain the water and let the chicken cool. Once cool enough to handle, shred the meat off of the bones, discarding skin and bones.
  2. Preheat oven to 425F degrees. Have a 2 quart casserole dish or 9x9 pan ready.
  3. In a Dutch oven or large pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Add the flour and stir until a roux (paste) forms. Slowly whisk in the chicken broth.
  4. Bring to a boil then add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the cooked chicken and cream/milk. Season with salt and pepper as needed (I usually add up to 1 teaspoon salt, depending on the broth). Remove from the heat and spoon into the casserole dish. Bake for 15 minutes.
For the biscuits:
  1. While the filling is baking, make the biscuits. In a large bowl, combine the cold butter pieces, flour, baking powder, and salt. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened.
  2. On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).
  3. When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and filling is bubbly.
Notes
*I prefer chicken quarters, but feel free to use your favorite cut of chicken, including chicken breast. You can also bake or grill the chicken rather than poaching as directed.

Source: Inspired by My Recipes

More Chicken Recipes



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Chicken Pot Pie Pasta


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Cheesy Buffalo Chicken Soup


Salsa Chicken Grilled Cheese


Chicken and Broccoli Alfredo Quesadillas

Sunday Supper Recipes

Retro Appetizers:

Retro Salads:

Retro Breads and Sandwiches:

Retro Main Dishes:

Retro Sides and Veggies:

Retro Desserts and Cocktails:

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Comments

  1. I like your first shot Carla and I am getting the taste for chicken after reading through your recipe. yum!

    • Well I am going to try this for dinner tonight. looks amazing. And I think my favorite part is I have everything to make this in my house (with a few modifications).

  2. Yum! I love pot pies with biscuit toppings. Cheddar Bacon? Genius!

  3. I’ve been told I need to make this. Immediately.

  4. You had me at bacon, Carla. I mean, a pot pie is nice and all, and I was thinking it would be a nice family meal . . . until I read bacon. Wow–that would elevate even the most humble pot pie into great things.

    Thanks!

  5. I would this and come back for seconds…I love a good pot pie! Yum…great job!

  6. I love pot pie, especially chicken, it sends me back to my grandmother´s house when I was a kid. Those biscuits sound amazing on their own too! I love this recipe Carla

  7. I am SO with you about the pie crust thing! When I had pot pies in the past, I would leave out the crust, pushing it to the side of my plate. I LOVE the idea of a biscuit topped pot pie though – crispy, flaky….perfect!!!!

  8. I would eat these biscuits on their own too, they sound so yummy. I have never been a huge pot pie fan either so maybe I need to give this recipe a shot.

  9. Happy #SS, twin. Your casserole looks amazing and those biscuits sound dreamy.

  10. Holy! That is one mean version of Chicken Pot Pie!

  11. City Tavern is such a fun restaurant! And the biscuits here are awesome! I am not a big crust fan.

  12. Looks so pretty! I’d have a hard time eating it because it’s so pretty. By the way, I love bacon, so I am definitely going to have to try this soon.

  13. Dyyyiiiing over those bacon cheddar biscuits!!!! They look like the perfect accompaniment to the filling portion of a pot pie ;)

  14. I love pot pies, and I do love the crust too, but those bacon cheddar biscuits have me drooling. And you need to stop that. Every time I come here I find myself drooling!

  15. Oh yum, that looks crazy good!!

  16. Great twist on an old classic! I would eat this any day, the biscuits sound amazing!

  17. Oh, nothing says “home” more than pot pies!!!

  18. I will admit I’m not a huge pot pie fan but I’m loving the bacon cheddar biscuits on top. This may actually make me change my mind about this dish!

  19. What a great idea for when my parents-in-law come to visit.

  20. Amazing! I love that you topped these off with biscuits! Will definitely have to try that.

  21. I like the way you’ve updated this. Retro, indeed!

  22. Topped with bacon cheddar biscuits. And here I thought I had the best chicken pot pie recipe. I have a feeling this one wins.

  23. Pot pie is one of my hubby’s favorites…and yours is the most tempting version I’ve ever seen! I love that gorgeous biscuit topping! I hope to try this soon :)

  24. Love the update on your Chicken Pot Pie! And I love it with a biscuit topping.

  25. This looks amazing! comfort food for winter. thanks for sharing the recipe and drool-worthy photos!

  26. Seriously bacon cheddar biscuits? Who wouldn’t like pot pie after this!

  27. Okay…first of all, I absolutely LOVE pot pie. It was one of my favorite comfort foods as a kid – but this is insane, I need it in my life. That biscuit topping is fabulous!

  28. I squealed a loud, excited “YES!” when I saw the title of your post – I adore pot pie and the bacon cheddar biscuit topping is genius. This is the epitome of comfort food. I love your casserole dish too – it’s gorgeous!

  29. Yum! I get the reason why you fell in love with pot pie now. What a lovely dish!

  30. We love, love, love pot pies. I could eat a portion right through the screen, Carla. It looks amazing!

  31. Well, I definitely like pie crust, but I’m up for anything and your biscuit topped chicken pot pie looks amazing!

  32. So I always ate the crust and left the middle. That white gravy like stuff turned me off so much. You recipe though is incredible. I think if I made this my husband would eat the whole thing. You have no idea how much he love pot pie, and chicken, and biscuits. Fabulous comforting recipe Carla.

  33. Oh helllllooooo BACON! I love adding the bacon and cheddar to the biscuits for another layer of flavors! Great addition!

  34. Carla, I think I have the same taste as yours, as I am attracted with the Bacon Cheddar Biscuits topping:D

  35. I’m not a huge fan of pie crust either. Chicken pot pie topped with bacon cheddar biscuits sound way better to me. Looks really delicous Carla. Doing a great job cooking more savory dishes my friend!

  36. This is simply gorgeous–so elegant and inviting looking. Kudos!

    Cheers,
    Alaiyo

  37. Amy Kim (@kimchi_mom) says:

    I’m with you on chicken pot pies until I made something similar to this this. But I love the bacon cheddar biscuits! Gotta try this!

  38. Swoon, this is so cool Carla. Love recipes like this. Great for busy weeknights.

  39. I would take those biscuits as a topping any day – looks fantastic!

  40. Okay, so I consider myself pretty knowledgeable in the kitchen, but I admit I’ve never read a recipe that called for “chicken quarters.” How much chicken is needed for this recipe, by either weight or volume? And if I wanted to bake the biscuits alone, what would those instructions be (temp/time)?

    • Chicken quarters refers to the drumstick still attached to the thigh. Sometimes they might be labeled as leg quarters. For the weight, it’s roughly 1 pound of chicken.

    • Forgot to answer your biscuit question! I haven’t baked them alone, but I’d say 425F for roughly 10-15 minutes. Check on them after 10 minutes to see if they are golden brown. If not, bake them a few more minutes.

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