Chicken Potpie with Cheddar Biscuit Topping Recipe
Chicken Potpie with Cheddar Biscuit Topping Recipe photo by Taste of Home
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Chicken Potpie with Cheddar Biscuit Topping Recipe

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4.5 39 41
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With chunks of chicken, veggies and a golden biscuit topping, this makes a hearty meal that will rival homey dishes from Mom. —Sala Houtzer, Goldsboro, North Carolina
Recommended: Top 10 Potpie Recipes
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 9 servings


  • 4 cups cubed cooked chicken
  • 1 package (12 ounces) frozen broccoli with cheese sauce
  • 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 medium potatoes, cubed
  • 3/4 cup chicken broth
  • 2/3 cup sour cream
  • 1/2 cup frozen peas
  • 1/4 teaspoon pepper
  • 1-1/2 cups biscuit/baking mix
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup 2% milk
  • 3 tablespoons butter, melted

Nutritional Facts

1 each: 457 calories, 24g fat (11g saturated fat), 98mg cholesterol, 1181mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 27g protein.


  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving. Yield: 9 servings.
Originally published as Chicken Potpie with Cheddar Biscuit Topping in Simple & Delicious October/November 2010, p66

Reviews for Chicken Potpie with Cheddar Biscuit Topping

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gg5775 User ID: 8824635 246581
Reviewed Apr. 4, 2016

"This was a family favorite! Three generations of happy customers. Given the busy day we had, rotisserie chickens were the way to go for the 4 cups in this recipe... super moist and tender. Having read other reviews, I sauteed an onion in some garlic and butter. No complaints on the recipe, though. easy and delicious. In fact, there were barely any leftovers... and what little went into the fridge ended up being fought over the next day. Two weeks later and we're making it again. Yum!!"

Joscy User ID: 2694585 191146
Reviewed Jun. 16, 2014

"Making this for dinner tonite, 16June. Maych oose tomake homemade cheese sauce."

Karens3roses User ID: 7663351 123716
Reviewed Feb. 9, 2014

"I first had this when my sister prepared it, right off the recipe without additions - it was delicious! I did make a few additions, only because I had a few items in my produce drawer I wanted to use up. I had 1/2 of a white onion, a rib of celery and a large carrot - diced up and sauteed with 2 garlic cloves in olive oil. It was fabulous! And I agree with some other reviewers - note to others: if you consider a recipe to be too high in sodium or not to your liking that you have to alter the dish beyond recognition ... don't make it, or don't review it based on YOUR alterations. Just step away from the keyboard!"

Bleugerman User ID: 4133955 191144
Reviewed Feb. 3, 2014

"This is delicious and very easy to make. I did add garlic and sauteed with some onions. If you think the sodium is too high try using no salt added soups. I will be making this on a regular basis."

LibrarianLizy User ID: 5343261 115171
Reviewed Dec. 3, 2013

"I liked this recipe for it's simplicity and adaptability, but I found it to be a little bland, despite my changes and additions. Next time I think I will start by sauteing an onion with a little garlic in butter before moving on. I think I might also either add some garlic powder to the topping or use one of those packages of garlic drop biscuits that Bisquick makes.

The changes I made were as follows:
I halved the recipe and cooked it in an 8x8 pan for 40 minutes. I used leftover Thanksgiving turkey, two very small (2ish oz) packages of broccoli and cheese, 1 can health request cream of chicken, Greek yogurt in place of sour cream, 3 new potatoes, and 1/2 cup frozen mixed vegetables. I also added about a tsp of salt-free garlic and herb seasoning and lots of black pepper. I simmered it for about 20 minutes before pouring it into the dish and baking so the flavors could meld.
We really liked it but felt it needed some jazzing up to make it more flavorful."

JenniferNP User ID: 6299014 122043
Reviewed Nov. 3, 2013

"Very good chicken pot pie! I used a rotisserie chicken. It made twice as much as I thought it would. I put half of it in the freezer and still made a full casserole for dinner."

catlinrose User ID: 3367133 192371
Reviewed Nov. 1, 2013

"shea1 - just don't make it. I know sodium/calorie/and other counts and plan according. As usual taste of home has the most rude reviewers of any site I visit."

OhBeeOne User ID: 6442248 148892
Reviewed Oct. 29, 2013

"Hubby says ""5 Stars"...

I made 1/2 batch using one chicken breast. Cooked diced chicken in Dutch oven, added extra butter and browned a couple of Tbl. flour then adding liquids. Added cooked diced potato and cooked mixed veggies. 1/2 batch of dumplings/cheese on top. Baked until dumplings done but they didn't brown well. I think it was because the sides of the Dutch oven were so much higher. However, this worked out so well I wouldn't change a thing. Would recommend it and will fix it again myself"

Snackcks2 User ID: 7259427 191143
Reviewed Oct. 27, 2013

"Awesome dish! My husband says this beats all the other potpies he's had in the past! I added peas/pearl onions from Birdseye, baby carrots (cut up), Yukon potatoes (leaving the skins on) & cooked up 2 nice size boneless chicken breast (cut up)."

shea1 User ID: 2911294 190050
Reviewed Oct. 26, 2013

"Sodium in this thing is outrageous!"

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