Cheesy Biscuit Topped Chicken Pot Pie

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Cheesy Biscuit Topped Chicken Pot Pie

September is National Biscuit Month, so there’s no better time to share the news of the new partnership between Southern Bite and White Lily Flour.  For generations, my family has been using White Lily to turn out the most perfect biscuits.  I’ve said it before and I’ll say it again (I even mentioned it in my book), there’s nothing like the soft winter wheat of White Lily.  Nothing gives you the light, fluffy, soft texture like White Lily does.  Having seen this brand in the kitchen of mother, grandmother, and great-grandmother, it’s almost surreal to share the news that I’ll be developing and sharing some amazing recipes that feature this Southern pantry staple over the course of the next year or so.  Y’all just hang on, this is going to be so much fun!

Cheesy Biscuit Topped Chicken Pot Pie

The first time I feel a slight nip in the air, I shift gears and my thoughts about cool and fresh summer salads morph into thoughts about the hearty, stick-to-your-ribs dishes that just say fall to me.  From soups, chilis, and stews, to one-dish meals like this Cheesy Biscuit topped Chicken Pot Pie, I just can’t get enough of them!  And you know, lots of people are intimidated by making their own biscuits, but it seriously couldn’t get much easier than these super-easy drop biscuits.  Yes, you’ve got to get the shortening cut into the flour, but don’t stress over it.  Get it good and blended and you’ll be fine.  And there’s no need to go out and buy a pastry blender if you don’t already have one, two large dinner forks work just as well.  Also, if you’re looking to put this together on a busy weeknight, just stop by the grocery store and pick up a rotisserie chicken and you can have this on the table in about 30 minutes.  And let’s be honest about these biscuits – they really are the star here.  You can skip the chicken pot pie part altogether and just make these biscuits by simply dropping the dough onto  a greased baking sheet and baking for 10 to 12 minutes.  🙂  Y’all enjoy!  Cheesy Biscuit Topped Chicken Pot Pie

Cheesy Biscuit Topped Chicken Pot Pie
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
  • 2 (10.75-ounce) cans cream of chicken soup
  • 2 cups frozen mixed vegetables
  • 1/8 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 4 cups shredded cooked chicken
For the biscuits:
  • 2 cups White Lily self-rising flour
  • 1/4 cup vegetable shortening
  • 3/4 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried chives optional
  • 1 cup shredded sharp cheddar cheese
  1. Preheat the oven to 450° F. Heat a 10" skillet over medium heat and add the cream of chicken soup (undiluted) and the frozen mixed veggies. Heat until bubbly, stirring frequently, and cook 5 to 8 minutes or until the vegetables are cooked to your liking. Stir in the pepper and soy sauce, then gently fold in the chicken. The skillet will be full, so be careful. Remove from the heat and set aside.
  2. In a large bowl, add the flour and cut the shortening into the flour with two forks (or a pastry blender) until the crumbs are the size of peas. Add in the milk, salt, garlic powder, chives, and cheese and stir until just combined. The dough should be soft, so you may add additional milk if necessary. Drop the dough by heaping spoonfuls onto the top of the chicken mixture.
  3. Place the skillet on a rimmed baking sheet or pizza pan and bake for 10 to 12 minutes, or until the pie is bubbly and the biscuits are golden brown.

This post is sponsored by The J.M. Smucker Company.  While they compensated me for this post and provided product samples, the opinions herein are my own.  Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.  🙂

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  1. OH.MY.STARS! Chicken pot pie is my most favorite comfort food. Topped with cheesey biscuits would be the ultimate. Thanks so much for sharing…and creating! Excited to see what happens as things unfold for you and White Lily flour. Congrats & Way to go!!

  2. White Lily is THE best for biscuits! I’m lucky to have grown up with a Southern godfather (despite not being Southern myself) and he taught me that from a very early age 🙂 This looks great!

  3. I’m a White Lily biscuit maker too. Also southern, bless my heart. My mother didn’t use it until I bought my first bag and called home and said you’ve been using the wrong flour. One bag converted her too. The self-rising White Lily makes the best crust on fried chicken or pork chops or anything else.

  4. ohmylanta!!!!! It was worth the wait!! It is being moved from my Main Dish board to my Favorites board!! It passed the “would you eat this at the fire station” test with flying colors. I did add those tiny potatoes, cut in half. Ohhhhhh so good!

  5. Oh my, those biscuits sound divine! I make almost the exact same thing, but I use Stove Top Stuffing on top instead of biscuits. Definitely going to have to give this one a try!!

  6. My favorite flour is Martha White!
    Smuckers has bought them out so hope you don’t mind me saying I have used for 43 years.

  7. Are the biscuits suppose to be doughy in the center after it’s all done? I followed the recipe perfectly.

  8. Donald Diamond Sr. says:

    This sounds great but I have to watch sodium intake and worry about the soup do you have any nutrition numbers?

  9. My biscuit came out doughy too. It took me a lot longer than 10 to 12 minutes for them to brown, but they were still doughy – so I covered it with foil and cooked longer and wala. Forgot how much longer – 5 to 10 minutes I guess. Kids really liked it but a little too much salt – but that’s personal preference and easy to adjust. Thanks for a new recipe. Great way to use the leftovers from roast chicken.

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