Description
A comforting Biscuit Chicken Pot Pie made with tender chicken, hearty vegetables, and a creamy sauce, all baked under fluffy golden biscuits for an easy, family-friendly meal.
Ingredients
- 2 cups cooked shredded chicken
- 2 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes (optional)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper, to taste
- 1 can refrigerated biscuits (or 8 homemade biscuits)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter and sauté onions, carrots, potatoes (if using), and garlic for 5–7 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly add chicken broth and milk, stirring until thickened.
- Add shredded chicken, peas, thyme, parsley, salt, and pepper. Simmer 2–3 minutes.
- Transfer mixture to a baking dish.
- Place biscuits on top of the filling in a single layer.
- Bake for 20–25 minutes, or until biscuits are golden and filling is bubbly.
- Let cool slightly before serving.
Notes
- To avoid soggy biscuits, bake filling for 10 minutes first, then add biscuits.
- Use rotisserie chicken to save time.
- Frozen mixed vegetables can replace fresh ones.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American