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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.


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

Chicken Pot Pie Casserole With Bacon Cheddar Biscuits

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

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.

Ingredients

  • 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

  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.
  5. 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.
  6. 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).
  7. 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.

© Carla Cardello
Source: Inspired by My Recipes

More Chicken Recipes



Chicken Pot Pie Soup with Cheddar Biscuits

Chicken Pot Pie Pasta


Chicken Fajita Feta-ccine


Cheesy Buffalo Chicken Soup


Salsa Chicken Grilled Cheese


Chicken and Broccoli Alfredo Quesadillas

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Reader Interactions

Comments

    • 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).

      Reply

  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!

    Reply

  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!!!!

    Reply

  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!

    Reply

  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 :)

    Reply

  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!

    Reply

  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.

    Reply

  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!

    Reply

  37. 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!

    Reply

  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)?

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • I’ve refrigerated it before as I made it to take to friend’s house for a family meal. I made the filling, put it in the casserole dish and let cool. Then I made the biscuit dough. I put plastic wrap on top of the filling, put the unbaked biscuits on top, covered it with more plastic wrap, then stuck it in the fridge. When I arrived at my friend’s house, I removed the plastic wrap and baked until the biscuits were done on top. I’m sure you could do the same thing and freeze it as long as it’s properly wrapped to protect from freezer burn.

      Reply

  42. Wondering why you discard the water you boiled the chicken in instead of using it to make your own chix stock, which you add later anyway?

    Reply

  43. My Mom owned several restaurants while I was a kid and this was alway a favorite with her patrons. I love the combination of Rye, cheese, onions and ground beef. Ohh la la, this is a winner!

    Reply

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