Loving Life’s Leftovers Chicken & Biscuits Pot Pie

Loving Life’s Leftovers Chicken & Biscuits Pot Pie is hearty fall comfort food, and an easy way to re-purpose leftovers into something new and tasty! Let today’s biscuit pot pie recipe help you love your leftovers, as well as the challenge of making them new again.

If you have been following my ALDI meal plans, you know I’m always a big fan of re-purposing leftovers into brand new & delicious meals. This week I was looking at both leftover homemade vegetable soup and a bit of leftover roast chicken in my fridge… so before you know it, one thing led to another, and today’s Loving Life’s Leftovers Chicken & Biscuits Pot Pie recipe was born.

This savory leftovers mashup is a great way to use up both cooked chicken and leftover soup — and Middle School Guy is especially fond of chicken pot pie, which made for a peaceful evening over here as he put away an inordinate amount of it. Win-win all around. 🙂

Loving Life’s Leftovers Chicken & Biscuits Pot Pie

Ingredients

1.5 Tbsp butter
1.5 cups leftover cooked chicken, diced or shredded
1/2 tsp minced garlic (about one clove)
Sea salt, to taste
Black pepper, to taste
1/3 cup flour
4 cups leftover vegetable soup
1 tsp thyme
1 tsp parsley
16 oz refrigerated flaky style biscuit dough (8 biscuits)

Directions

Preheat oven to 350 degrees and grease a casserole dish. (I used a 2.8 liter Corningware dish for mine.)

Melt butter in a large skillet over medium heat. Stir in chicken and heat for two minutes. Add garlic and continue to saute for about 30 seconds, then stir in flour, sea salt, and pepper.

Continue to cook over medium heat for another two minutes, stirring occasionally, until chicken is nicely coated with flour.

Stir in soup, thyme, and parsley and continue to simmer for about two more minutes over medium heat, stirring occasionally, until mixture starts to thicken.

Pour your pot pie filling into the prepared casserole dish, then arrange refrigerator biscuits on top of the filling.

Bake your biscuit pot pie at 350 degrees for 40-45 minutes, or until biscuits are nicely golden brown and cooked through. Let sit for a few minutes before enjoying.

Note the first: I used leftover homemade vegetable soup, which is chock full of veggies. If you are using canned or otherwise thinner soup with a smaller veggie-to-broth ratio, you might supplement this recipe with additional veggies to taste by adding in part of a bag of frozen mixed veggies, or whatever you have on hand.

Note the second: The long cooking time here is because it takes a while for the bottom of the biscuits to cook through. If you’re in more of a hurry, you could cook yours up on a separate baking sheet per can directions while cooking up the filling in its separate casserole dish, then just plop the cooked biscuits on top of the filling when done.

When life gives you leftovers, make pot pie!

Loving Life’s Leftovers chicken & biscuits pot pie is the quintessential fall comfort food! And really, what’s a better motive in life (and in leftovers) than the challenge of taking what you’re given and molding it into something new and beautiful? Let today’s leftover chicken & biscuits pot pie recipe help you love leftovers, too.

Speaking of leftovers, however, this hearty pot pie recipe is best eaten immediately — not that it isn’t still tasty when reheated, but the biscuits will get soggy, so you’ll lose their contrasting texture.

Loving Life’s Leftovers Chicken & Biscuits Pot Pie, printable recipe

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5 from 2 votes

Loving Life's Leftovers Chicken & Biscuits Pot Pie

Cook ModePrevent your screen from going dark

This leftovers mashup is a great way to use up both cooked chicken and leftover soup

Course dinner

Keyword biscuits, chicken, comfort food, leftovers, pot pie

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

• 1.5 Tbsp butter
• 1.5 cups leftover cooked chicken diced or shredded
• 1/2 tsp minced garlic about one clove
• Sea salt to taste
• Black pepper to taste
• 1/3 cup flour
• 4 cups leftover vegetable soup
• 1 tsp thyme
• 1 tsp parsley
• 16 oz refrigerated flaky style biscuit dough 8 biscuits

Instructions

• Preheat oven to 350 degrees and grease a casserole dish. (I used a 2.8 liter Corningware dish for mine.)
• Melt butter in a large skillet over medium heat. Stir in chicken and heat for two minutes. Add garlic and continue to saute for about 30 seconds, then stir in flour, sea salt, and pepper.
• Continue to cook over medium heat for another two minutes, stirring occasionally, until chicken is nicely coated with flour.
• Stir in soup, thyme, and parsley and continue to simmer for about two more minutes over medium heat, stirring occasionally, until mixture starts to thicken.
• Pour your pot pie filling into the prepared casserole dish, then arrange refrigerator biscuits on top of the filling.
• Bake your biscuit pot pie at 350 degrees for 40-45 minutes, or until biscuits are nicely golden brown and cooked through. Let sit for a few minutes before enjoying.

Notes

Note the first: I used leftover homemade vegetable soup, which is chock full of veggies. If you are using canned or otherwise thinner soup with a smaller veggie-to-broth ratio, you might supplement this recipe with additional veggies to taste by adding in part of a bag of frozen mixed veggies, or whatever you have on hand.

Note the second: The long cooking time here is because it takes a while for the bottom of the biscuits to cook through. If you're in more of a hurry, you could cook yours up on a separate baking sheet per can directions while cooking up the filling in its separate casserole dish, then just plop the cooked biscuits on top of the filling when done.

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