Description
Indulge in the comforting flavors of this Chicken Pot Pie with Biscuits recipe. Tender chicken and mixed vegetables in a creamy sauce, topped with golden biscuits, create the perfect hearty dish for any occasion.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken breast, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
For the Topping:
- 1 package refrigerated biscuit dough (8 biscuits)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Filling: In a skillet, melt butter, add flour, whisk to make roux. Slowly add broth and milk, whisk until thickened. Stir in salt, pepper, thyme, and garlic powder. Add chicken and vegetables, mix well.
- Assemble and Bake: Transfer mixture to a baking dish. Arrange biscuits on top. Bake for 15–18 minutes until golden. Rest for 5 minutes before serving. Garnish with parsley.
Notes
- For a richer flavor, use heavy cream instead of milk.
- You can also use leftover rotisserie chicken for convenience.
- If using fresh vegetables, steam lightly before adding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 5g
- Sodium: 890mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
