Description
This Chicken Pot Pie with Biscuits is a simple yet hearty twist on the classic pot pie, featuring a creamy chicken and vegetable filling topped with golden, flaky biscuits. It’s a comforting, quick, and easy meal that’s perfect for cozy dinners. No need for homemade crust—refrigerated biscuits make this dish effortless yet delicious.
Ingredients
- Cooked chicken (shredded or cubed)
- Refrigerated biscuits
- Butter
- Onion
- Carrots
- Celery
- Garlic
- Flour
- Chicken broth
- Milk or heavy cream
- Frozen peas
- Salt and pepper
- Dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the filling: In a large skillet, melt butter and sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
- Make the sauce: Stir in flour and cook for a minute. Gradually add chicken broth and milk, stirring until the sauce thickens.
- Add chicken and peas: Stir in cooked chicken, frozen peas, salt, pepper, and thyme. Let simmer for a few minutes.
- Assemble the dish: Pour the mixture into a baking dish and arrange biscuits on top.
- Bake: Bake for 15-20 minutes or until the biscuits are golden brown and cooked through.
- Serve warm and enjoy!
Notes
- For added flavor, consider stirring in shredded cheddar cheese or a sprinkle of cayenne for heat.
- You can easily swap chicken for turkey or ham to create variations.
- Store leftovers in the fridge for up to 3 days or freeze the filling for later use.
- Prep Time: 15min
- Cook Time: 25min
- Category: Dinner
- Method: Baking
- Cuisine: American
