Chicken Biscuit Pie

Nicole Bredeweg


This is an old favorite of ours, but one that had fallen out of favor. Not surprising, since we have hundreds of old favorites, lol. I found it on a recipe card in the front of my local grocery store. But, going through my "old favorites" led me to try this one again -- and my husband, who was making it, burned it. Thinking, smugly, that I could do better, I tried it. And almost burned it. So, warning -- DON'T WALK AWAY. It must be stirred constantly. Then I modified the recipe to let the much-gentler oven temps finish the cooking.


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  • 3 - 4
    chicken breasts, cubed
  • 2 c
  • 1 box
    uncle ben's chicken flavored rice dish
  • 1/2 can(s)
    cream of chicken soup
  • 1/2 lb
    frozen peas, carrots, and beans
  • 12 oz
    refrigerated buttermilk biscuits

How to Make Chicken Biscuit Pie


  1. Cut chicken into 1 inch chunks. Heat oven to 400*F. In large saucepan, combine chicken, water, rice, contents of seasoning packets, soup, and vegetable mixture; mix well. Simmer over medium heat, stirring constantly, until chicken turns opaque. There's not enough liquid for the rice and it'll burn if you don't continuously stir. Place mix in 8 x 8 baking dish and bake for 10 minutes.
  2. Top with biscuits. Return to oven and bake 10 to 12 minutes or until biscuits are golden brown.

Printable Recipe Card

About Chicken Biscuit Pie

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Hashtag: #one-dish meal

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