Description
A comforting biscuit chicken pot pie made with tender chicken, creamy vegetables, and fluffy golden biscuits baked on top for a classic family-friendly meal.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 can (16 oz) refrigerated biscuit dough, quartered
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Melt butter in a skillet over medium heat.
- Add onion and cook until softened, about 3–4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and cream, stirring until thickened.
- Season with salt, pepper, thyme, and parsley.
- Add chicken and frozen vegetables, stirring to combine.
- Transfer mixture to the prepared baking dish.
- Top evenly with biscuit pieces.
- Bake uncovered for 30–35 minutes until biscuits are golden and filling is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- If biscuits brown too quickly, loosely cover with foil.
- Add mushrooms or celery for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American