One Pot Chicken and Cheesy Biscuit Recipe
One pot meals are a staple in this house – fewer dishes to clean mean it’s a winner! And hearty filling dishes, stuffed with healthy veggies are also a hit for this mama. This One Pot Chicken and Cheesy Biscuit recipe is a twist on classic chicken and biscuits – more veggies, cheesy biscuits instead of plain. Escalate your dinner with no extra effort!
You can keep reading for tips, tricks and information, or you can click the link below to jump to the recipe.
Truth: I drive my husband nuts, because I find ways to add more vegetables to everything we eat. His favorite Beef Stroganoff? What if I try adding peas this time? Boxed mac and cheese? How about some Ro*tel to spice it up?
But it’s actually a really great strategy for helping kids try (and like) a variety of veggies. When they’re covered in sauce from the main dish, they’re more likely to taste familiar to kids and they’re more likely to enjoy them. Kids have to try veggies in a wide variety of ways to decide whether they like them or not.
All that to say, this is one of those dinners that is just made for a variety of veggies. You can add more than I did, or switch up the kinds you use.
Dutch Oven – the Secret to One Pot success
I used a Dutch Oven to make this one pot Chicken Pot Pie with Cheddar Biscuits. Using the dutch oven allowed me to make the chicken and veggies mixture on the stove, and then top it with the biscuit dough and just pop it in the oven.
If you don’t have a dutch oven or an oven safe deep skillet, that’s okay! You’ll just make a 2 dish meal. After you finish the chicken and veggie gravy mixture, you’ll want to pour it into an oven-safe baking dish before topping with the biscuit dough and baking. No biggie!
Making the One Pot Chicken and Cheesy Biscuits
In a dutch oven or large oven-safe skillet, melt the butter over medium heat. Whisk in the flour until smooth.
Pour in the chicken broth and milk, and stir occasionally until combined and smooth.
Whisk in the cream of chicken soup, and then add shredded chicken, peas, carrots, and sweet potatoes. Stir to combine and cook until mixture is heated through, stirring occasionally.
Making the Cheddar Biscuits
I kept these biscuits simple – biscuit mix, cheddar cheese and milk. I like to use the Bisquik HeartSmart mix, but you could use a homemade biscuit mix too.
Measure out 1 1/2 cups of biscuit mix (I used Bisquik, but you can use homemade as well), and stir in 1/2 cup milk (any works) and 1/3 cup of shredded cheddar cheese. The best: grab a fresh block of cheddar and grate it on the largest holes of a box grater for big, delicious cheesy bites.
Tip: If you want the whole top of your dutch oven covered with biscuits, double the biscuit recipe.
Finishing the One Pot Chicken and Biscuits Bake
Preheat the oven to 450 degrees.
Drop the biscuit dough by rounded spoonfuls on top of the chicken and vegetable gravy mixture. Leave a couple inches in between each biscuit. If you doubled the biscuit recipe, drop the dough so that the biscuits are touching.
Place the dutch oven in the oven at 450 degrees for 8-12 minutes, or until biscuits are golden brown on top and no longer doughy.
Tips, Tricks and Substitutions
For extra delicious biscuits: brush melted butter on the biscuit dough before baking.
To add to the gravy: Adding 1/2 a diced onion will give some extra flavor boost and zing to your dish. I can’t eat onions, so I don’t cook with them, but they definitely go well in this recipe.
How to Reheat and Store Leftovers:
Store the leftovers in an airtight container or covered tightly with foil. Leave biscuits on top of leftovers to help prevent them from getting mushy. Eat within 1-2 days for best biscuit texture.
Alternatively, make fresh biscuits to put on top of reheated gravy mixture.
To reheat: preheat the oven to 350 and place leftovers in oven-safe dish. Heat uncovered in the oven until heated through. You can reheat leftovers in the microwave, but the biscuit topping may come out slightly soggy.
One Pot Chicken Pot Pie with Cheddar Biscuits
For Chicken Pot Pie:
- 6 tbsp. butter
- 1/3 c. flour
- 1 1/2 c. chicken broth
- 1 c. 2% milk
- 1 carton condensed cream of chicken soup
- 2 c. shredded chicken
- 16 oz. peas and carrots
- 10 oz. bag frozen sweet potatoes (or potatoes, green beans, etc)
For Cheddar Biscuits
- 1 1/2 c. Bisquik or other biscuit mix
- 1/2 c. milk
- 1/3 c. cheddar cheese
- salt and pepper to taste
- Preheat oven to 450 degrees.
- In a dutch oven over medium heat, melt the butter.
- Whisk in flour until smooth.
- Pour in chicken broth and milk, and stir occasionally until combined and smooth.
- Whisk in cream of chicken soup. Stir in shredded chicken, peas, carrots and sweet potatoes. Stir to combine and cook until heated through, stirring occasionally.
- To make the biscuits: Stir together 1 1/2 c. of biscuit mix (I used Bisquik), 1/2 c. milk and 1/3 c. grated/shredded cheddar. Double this biscuit recipe if you want the biscuit topping to fully cover top.
- Drop biscuit dough by rounded spoonful on top of the chicken mixture.
- Place dutch oven in oven at 450 degrees for 8-12 minutes, or until biscuits are golden brown on top and no longer doughy.