Description
This easy chicken pot pie with biscuits delivers all the cozy flavors of a classic pot pie but with a beginner-friendly twist. Using store-bought biscuits instead of a traditional crust makes this dish simple, quick, and stress-free—perfect for busy weeknights or comforting family meals.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 can (8-count) refrigerated biscuits
Instructions
- Prepare the Creamy Filling: Melt butter in a large skillet over medium heat. Sprinkle in the flour, whisking continuously for about a minute until the mixture is smooth and bubbling. Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps. Allow the mixture to simmer until it thickens into a creamy sauce.
- Add the Chicken and Vegetables: Stir the shredded chicken and frozen vegetables into the sauce. Season with salt, black pepper, garlic powder, and thyme. Let everything cook for 2-3 minutes, stirring occasionally, until heated through.
- Transfer to a Baking Dish: Grease a 9×13-inch baking dish and pour the creamy chicken mixture into the pan, spreading it out evenly.
- Arrange the Biscuits: Open the can of refrigerated biscuits and place them on top of the filling in an even layer, leaving a little space between each biscuit.
- Bake Until Golden: 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 on top and cooked through. If the biscuits start browning too quickly before cooking inside, cover the dish loosely with foil and continue baking.
- Cool and Serve: Let the pot pie rest for about 5 minutes before serving. This allows the filling to set slightly, making it easier to scoop and serve.
Notes
- Make-Ahead Option: Prepare the filling in advance and store it in the refrigerator for up to 2 days. Add biscuits and bake when ready.
- Biscuit Alternative: Use homemade biscuit dough or even puff pastry for a different twist.
- Extra Veggies: Add mushrooms, green beans, or bell peppers for more variety.
- Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350°F (175°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg