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Comforting Chicken Pot Pie With Biscuits

A warm and hearty chicken pot pie topped with crispy biscuits, filled with tender chicken and vegetables in a creamy sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken (shredded or diced)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup onion (diced)
  • 1/2 cup celery (diced)
  • 2 cups chicken broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 2 tablespoons butter
Biscuit Topping
  • 1 1/2 cups baking mix (like biscuit mix)
  • 2/3 cup milk (for the biscuit topping)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet over medium heat, melt the butter. Add the diced onion and celery, cooking until soft (about 5 minutes).
  3. Stir in the flour, garlic powder, onion powder, salt, and pepper until well combined. Gradually add the chicken broth and milk, stirring continuously until the mixture thickens—approximately 2-3 minutes.
  4. Fold in the cooked chicken and mixed vegetables, ensuring everything is well coated. Pour this mixture into a greased 9-inch pie dish.
  5. In a mixing bowl, combine the baking mix and milk until a soft dough forms. Drop spoonfuls over the chicken mixture—do not spread.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling.
  2. Allow to cool for a few minutes before serving.

Notes

For storage, cover with plastic wrap or transfer to an airtight container. Keep in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the microwave or in the oven at 350°F (175°C) for about 20 minutes.