Chicken And Biscuit Pie
A hearty chicken and biscuit casserole featuring tender chicken, vegetables, and a creamy sauce, topped with flaky biscuits—perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- In a 2-quart saucepan, combine chicken stew, cream of chicken soup, minced onion, and dried rosemary.
- Stir in drained peas and mushrooms, then carefully add the diced chicken.
- Heat slowly, stirring occasionally, until the mixture boils.
- Pour the hot mixture into a 2-quart casserole dish.
- Arrange biscuits on top of the hot chicken mixture.
- Bake at 450°F for 12 minutes until biscuits are golden brown.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a teaspoon of garlic powder to the chicken mixture. You can substitute the canned chicken with shredded rotisserie chicken for a fresher taste. If you prefer, use fresh vegetables like carrots and celery instead of canned peas and mushrooms, adding them at the beginning to sauté before mixing in the other ingredients.
Serving Suggestions
This Chicken And Biscuit Pie pairs beautifully with a side salad or steamed green beans for a complete meal. For a heartier option, consider serving it with mashed potatoes or a creamy coleslaw. It also makes for a comforting dish on chilly nights, reminiscent of classic American recipes that bring family together.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and biscuit pie in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, ensuring to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Biscuit Pie contains roughly 293 calories, with 9g protein, 34g carbohydrates, and 15g fat. It is an excellent source of vitamin A (41% of the Daily Value), dietary fiber (30% of the Daily Value), and iron (26% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 878mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can use cooked and shredded fresh chicken instead of canned. Simply cook the chicken beforehand, season it to your liking, and add it to the mixture when instructed. This will enhance the flavor and texture of the dish.
What can I use instead of cream of chicken soup?
If you don't have cream of chicken soup, you can make a simple substitute by combining equal parts chicken broth and heavy cream, thickening with a bit of flour or cornstarch. Alternatively, use a homemade white sauce seasoned with chicken bouillon for a similar effect.
How do I prevent the biscuits from getting soggy?
To help prevent soggy biscuits, ensure the chicken mixture is hot when adding the biscuits on top. Baking them immediately after assembling will create a nice golden crust. Additionally, avoid overcooking the chicken mixture, as excess liquid can soak into the biscuits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).