Easy and Delicious Chicken Pot Pie with Biscuits Recipe
Warm, hearty, and irresistibly delicious, this Easy and Delicious Chicken Pot Pie with Biscuits is comfort food at its finest. Packed with tender chicken, vibrant vegetables, and a rich, creamy sauce, it’s all topped off with fluffy, golden biscuits that soak up every bit of flavor. This dish is perfect for cozy family dinners, chilly evenings, or whenever you need a bit of warmth in your kitchen. Readers will love the simplicity of this recipe, as well as how it brings everyone together around the dinner table.
Every bite of this pot pie is a reminder of home-cooked goodness, making it an instant favorite for both kids and adults alike. Plus, it’s a great way to use leftover chicken and bring a delightful twist to your weeknight meals. Get ready to treat your loved ones with this deliciously satisfying dish that will have them coming back for seconds!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (biscuits) refrigerated biscuit dough
Preparing the ingredients before cooking makes the process much smoother!
Directions
- Preheat the oven to 400°F (200°C).
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 3-4 minutes.
- Make the sauce: Stir in the flour, garlic powder, thyme, salt, and pepper. Cook for 1 minute, then gradually whisk in the chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
- Combine: Stir in the shredded chicken and frozen mixed vegetables. Remove from heat.
- Transfer to baking dish: Pour the chicken mixture into a 9-inch pie dish.
- Add the biscuits: Place the biscuit dough on top of the chicken mixture, spacing them evenly.
- Bake: Place the pie dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown.
- Serve: Allow the pie to cool for a few minutes before serving. Enjoy!
Tips & Variations
- Ingredient substitutions: You can substitute the chicken with turkey or use canned chicken for ease. For a vegetarian option, replace the chicken with cubed potatoes and additional veggies.
- Optional variations: Feel free to experiment with different herbs, such as rosemary or parsley, or add some cheese on top of the biscuits for a cheesy twist.
- Storage or reheating tips: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6
- Difficulty level: Easy
Chicken Pot Pie with Biscuits
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Method
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 3-4 minutes.
- Stir in the flour, garlic powder, thyme, salt, and pepper. Cook for 1 minute, then gradually whisk in the chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
- Stir in the shredded chicken and frozen mixed vegetables. Remove from heat.
- Pour the chicken mixture into a 9-inch pie dish.
- Place the biscuit dough on top of the chicken mixture, spacing them evenly.
- Place the pie dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown.
- Allow the pie to cool for a few minutes before serving. Enjoy!
