Chicken Pot Pie with Biscuits
A comforting chicken pot pie featuring a warm, creamy filling topped with golden, flaky biscuits. Perfect for busy weeknights and using up leftover chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 lb cooked chicken, diced (rotisserie or leftover roasted chicken)
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 cup chicken broth (low-sodium)
- 1 cup milk (whole or 2%)
- 1/2 cup onion, chopped (yellow or sweet onion)
- 1/4 cup (4 tbsp) butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 package refrigerated biscuits or homemade biscuit dough
Instructions
- Preheat the oven to 425°F (220°C).
- Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
- Sprinkle in the flour and cook, stirring, for about 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth, then add the milk. Keep whisking until the sauce thickens and is smooth, 2–3 minutes.
- Stir in the diced cooked chicken and the mixed vegetables. Season with salt and pepper and heat until everything is hot and slightly thickened.
- Pour the hot filling into a lightly greased baking dish, spreading it evenly.
- Arrange the biscuit dough over the top of the filling, leaving space between biscuits.
- Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool for 5–10 minutes before serving.
Notes
Use leftover turkey instead of chicken. For a gluten-free version, choose GF biscuit dough and flour blend. To lighten the sauce, use half-and-half instead of milk.
Find it online: https://www.wholesomeeasy.com/chicken-pot-pie-with-biscuits/