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Chicken Pot Pie with Biscuits

A comforting chicken pot pie topped with flaky biscuits, perfect for family gatherings on chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Ensure chicken is pre-cooked.
  • 1 cup mixed vegetables (peas, carrots, and corn) Use your favorite mix or fresh vegetables.
  • 1/3 cup butter Unsalted butter recommended.
  • 1/3 cup all-purpose flour For thickening the filling.
  • 1 3/4 cups chicken broth Use low-sodium for a healthier option.
  • 2/3 cup milk Whole milk is preferred for creaminess.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 package refrigerated biscuit dough Store-bought options are convenient.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large pot over medium heat, melt the butter.
  3. Once melted, stir in the flour to create a roux, cooking for about 1 minute.
  4. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens slightly.
  5. Stir in the shredded chicken, mixed vegetables, salt, pepper, onion powder, and garlic powder. Allow it to simmer for another 5 minutes.
Assembly and Cooking
  1. Carefully pour the chicken mixture into a baking dish, spreading it out evenly.
  2. Open the package of refrigerated biscuit dough and place the biscuits over the top of the chicken filling, leaving space between each biscuit.
  3. Place the dish in your preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown.
Serving
  1. Let your Chicken Pot Pie with Biscuits cool for a few minutes before serving.
  2. Enjoy a dish that’s sure to be a hit!

Notes

Customize your filling with leftover turkey or sautéed mushrooms. Avoid over-baking the biscuits towards the end.