Easy Chicken Pot Pie with Biscuits

There is something incredibly comforting about a warm, creamy chicken pot pie. It’s a dish that reminds many of cozy family dinners, where a single bite can bring warmth and nostalgia. However, traditional pot pies can be intimidating for beginner cooks due to the homemade pastry crust. That’s where this easy Chicken Pot Pie with Biscuits comes in.

By using biscuits instead of a homemade crust, this version cuts down on preparation time and simplifies the process without sacrificing flavor. It’s perfect for anyone looking for a quick, hearty, and family-friendly meal that delivers all the creamy, savory goodness of a classic chicken pot pie.

Why This Recipe is Special

• Beginner-Friendly: No need to fuss with making and rolling out pie dough—store-bought biscuits make this dish effortless.
• Time-Saving: It comes together in under an hour, making it perfect for busy weeknights.
• Versatile: You can use fresh, frozen, or leftover chicken, and the vegetables can be customized based on what you have in your fridge.
• Budget-Friendly: Simple pantry staples come together for a hearty meal without breaking the bank.

Ingredients and Preparation

To make this easy chicken pot pie with biscuits, you’ll need the following ingredients:

• Chicken: Cooked and shredded or cubed. This provides the main protein of the dish. Rotisserie chicken works great for convenience.
• Vegetables: A mix of peas, carrots, and corn for color, sweetness, and texture. Frozen mixed vegetables make this recipe extra easy.
• Butter and Flour: Combined to create a roux that thickens the creamy sauce.
• Milk and Chicken Broth: These form the base of the creamy filling, balancing richness and savoriness.
• Seasonings: Salt, black pepper, garlic powder, and thyme add depth of flavor.
• Biscuits: Store-bought or homemade biscuits replace the traditional pie crust, adding a buttery, flaky topping.

Ingredient Substitutes

• No chicken? Try turkey or even a plant-based chicken alternative for a vegetarian version.
• Dairy-free? Swap butter for olive oil and use unsweetened almond or oat milk instead of regular milk.
• Gluten-free? Use gluten-free flour for thickening the sauce and substitute with gluten-free biscuits.

Step-by-Step Instructions

Step 1: Prepare the Filling
In a large skillet, melt the butter over medium heat. Add flour and stir continuously for about a minute to create a roux. Slowly pour in chicken broth and milk while stirring to avoid lumps. The mixture will begin to thicken into a creamy sauce.

Step 2: Add Vegetables and Chicken
Stir in your cooked chicken and mixed vegetables. Season with salt, pepper, garlic powder, and thyme. Let everything simmer for a few minutes until the flavors meld together and the filling is hot.

Step 3: Transfer to a Baking Dish
Pour the chicken and vegetable mixture into a greased casserole dish, spreading it evenly.

Step 4: Prepare the Biscuits
If using canned biscuits, open the package and place them on top of the filling. If using homemade biscuits, roll out the dough and cut it into rounds before arranging them over the mixture.

Step 5: Bake
Place the dish in a preheated oven at 375°F (190°C) and bake for 25-30 minutes or until the biscuits are golden brown and cooked through.

Step 6: Serve and Enjoy
Let the pot pie rest for a few minutes before serving. The filling will thicken as it cools slightly.

Beginner Tips and Notes

• Avoid soggy biscuits: Place the biscuits on the filling just before baking to ensure they bake up light and fluffy instead of absorbing too much moisture.
• Check biscuit doneness: If the biscuits are browning too quickly but not cooked through, cover the dish with foil and continue baking until fully cooked.
• Make ahead: You can prepare the filling ahead of time and store it in the fridge for up to 2 days before baking.

Serving Suggestions

This easy chicken pot pie with biscuits pairs well with:

• A light side salad to balance out the rich and creamy filling.
• Steamed green beans or roasted Brussels sprouts for added veggies.
• Mashed potatoes if you want to double up on comfort food.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions.
• Freeze the filling separately and bake fresh biscuits when serving for the best texture.

Conclusion

This Chicken Pot Pie with Biscuits is a game-changer for beginner cooks looking to create a homemade comfort meal without the stress of making pie crust from scratch. The combination of creamy chicken filling and buttery biscuits makes it an instant family favorite.

Give this recipe a try and let us know how it turns out in the comments. Do you have any favorite ingredient swaps or tips? We’d love to hear them. Happy cooking!

FAQ About Chicken Pot Pie with Biscuits

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