Easy Chicken Pot Pie with Biscuits Recipe (Print Version)
Classic chicken pot pie gets an easy upgrade with fluffy biscuits. A hearty, satisfying dinner for any night, packed with tender chicken and vegetables.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty Chicken & Veggie Medley
01 -
2 cups cooked chicken, shredded
02 -
16 oz frozen mixed vegetables (peas, carrots, corn, green beans)
03 -
1/2 cup yellow onion, diced
04 -
1/2 cup celery, diced
→ Velvety Comfort Sauce
05 -
1/4 cup unsalted butter
06 -
1/4 cup all-purpose flour
07 -
2 cups chicken broth
08 -
1 cup whole milk
→ Aromatic Enhancers & Seasoning
09 -
2 cloves garlic, minced
10 -
1 tsp dried thyme
11 -
1 tsp salt, or to taste
12 -
1/2 tsp black pepper, or to taste
13 -
2 tbsp fresh parsley, chopped (for garnish, optional)
→ Fluffy Biscuit Topping
14 -
1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Dice 1/2 cup yellow onion and 1/2 cup celery. Mince 2 cloves garlic. This initial preparation ensures all your ingredients are ready for assembling your delicious Easy Chicken Pot Pie with Biscuits - Comfort Food Dinner.
02 -
In a large oven-safe skillet or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Add the diced 1/2 cup yellow onion and 1/2 cup celery, cooking for 5-7 minutes until softened. Stir in 2 cloves minced garlic and 1 tsp dried thyme, cooking for 1 minute until fragrant.
03 -
Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables, stirring for 1 minute. Gradually whisk in 2 cups chicken broth and 1 cup whole milk until smooth. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes. This creates the rich base for your pot pie.
04 -
Stir in 2 cups shredded cooked chicken and 16 oz frozen mixed vegetables (peas, carrots, corn, green beans) into the thickened sauce. Season with 1 tsp salt and 1/2 tsp black pepper, or to taste. Mix well to ensure all ingredients are evenly coated in the creamy, flavorful sauce.
05 -
Remove the skillet from heat. Open 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits) and arrange the biscuits evenly over the top of the chicken pot pie filling. Leave a small space between each biscuit to allow them to expand as they bake.
06 -
Transfer the skillet to the preheated 375°F (190°C) oven. Bake for 18-22 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly. This final step completes your Easy Chicken Pot Pie with Biscuits - Comfort Food Dinner.
07 -
Carefully remove the skillet from the oven. Let the pot pie rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with 2 tbsp fresh chopped parsley, if desired. Serve hot directly from the skillet for a comforting and satisfying meal.
# Notes:
01 -
No cooked chicken? Use a rotisserie chicken for quick shredding, or cook 1 lb boneless, skinless chicken breast or thighs and shred.
02 -
Store leftover pot pie covered in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
03 -
For an extra layer of flavor, add a splash of dry white wine (like Chardonnay or Sauvignon Blanc) with the chicken broth in Step 3. Let it simmer for a minute before adding the milk.
04 -
This pot pie is a complete meal on its own, but pairs wonderfully with a simple side salad or some crusty bread to soak up any extra sauce.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
9x13 inch baking dish
03 -
Measuring cups and spoons
04 -
Whisk
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 439 kcal
Total Fat: 21 g
Total Carbohydrate: 37 g
Protein: 23 g