Chicken Pot Pie with Biscuits
This Chicken Pot Pie with Biscuits combines the comfort of a creamy chicken filling with the deliciousness of fluffy biscuit topping. It’s an easy and hearty dish that’s perfect for dinner and sure to please the whole family. Warm, savory, and full of flavor, this recipe is a classic made better with a biscuit twist.
Equipment
- 9x13-inch baking dish
- stove
- Mixing bowl
- spoon, oven
Ingredients
- 2 cups cooked chicken shredded
- 1 1/2 cups frozen mixed vegetables carrots, peas, corn
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough 8 biscuits
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, making a roux.
- Gradually whisk in chicken broth and bring to a simmer. Once it thickens, add the heavy cream and continue stirring.
- Add garlic powder, onion powder, dried thyme, salt, and pepper. Stir in the shredded chicken and mixed vegetables. Let the mixture cook for 5 minutes, then remove from heat.
- Transfer the chicken mixture into a 9x13-inch baking dish.
- Open the biscuit dough and place the biscuits on top of the chicken mixture, leaving a little space between them.
- Bake for 25-30 minutes or until the biscuits are golden brown and cooked through.
- Let the pot pie rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Notes
- You can use rotisserie chicken to save time.
- For a healthier version, replace heavy cream with half-and-half or milk.
- This dish can also be made with homemade biscuit dough if preferred.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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