Chicken Pot Pie with Biscuits
Creamy chicken and veggies topped with golden biscuits—this Chicken Pot Pie with Biscuits is the perfect cozy meal for a comforting family dinner!
Ingredients
- For the chicken filling:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- For the chicken filling:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the chicken filling:
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and cook for 2-3 minutes until softened.
- Stir in the flour and cook for another 1-2 minutes to form a roux.
- Add liquids:
- Gradually whisk in the chicken broth and heavy cream.
- Bring the mixture to a simmer, stirring constantly, until it thickens (about 3-4 minutes).
- Combine the filling:
- Stir in the shredded chicken, mixed vegetables, garlic powder, dried thyme, salt, and pepper.
- Cook for another 2-3 minutes until everything is heated through.
- Assemble the pie:
- Pour the chicken filling into a baking dish or keep it in the skillet if it’s oven-safe.
- Arrange the biscuits on top of the filling, leaving a little space between each one.
- Bake:
- Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
- Finish:
- Brush the tops of the biscuits with melted butter for an extra golden finish.
- Serve:
- Let the pie cool for a few minutes before serving. Enjoy the comforting, hearty meal!
Notes
- Make-Ahead: Prepare the filling in advance and refrigerate for up to 2 days. Add biscuits just before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Freezing: Freeze the filling separately for up to 3 months. Thaw, top with fresh biscuits, and bake when ready.
- Variations: Use rotisserie chicken for convenience or swap veggies based on preference. Try adding garlic or herbs for extra flavor.