Comforting Chicken Pot Pie with Biscuits
This delicious chicken pot pie combines cooked chicken with fresh vegetables and a creamy sauce, all topped with fluffy biscuits, making it perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 1 cup carrots, diced
- 1 cup peas Can substitute with other frozen vegetables.
- 1 cup potatoes, cubed
- 1/2 cup onions, diced
- 2 cups chicken broth Use vegetable broth for a vegetarian version.
- 1 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 package refrigerated biscuit dough Avoid overworking the dough for fluffiness.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onions, carrots, and potatoes; cook until softened.
- Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk, cooking until thickened.
- Add cooked chicken, peas, thyme, salt, and pepper; stir to combine.
Baking
- Pour filling into a baking dish.
- Top with biscuit dough, placing them evenly over the filling.
- Bake for 20-25 minutes or until biscuits are golden brown.
- Let cool slightly before serving.
Notes
Best served warm with a simple green salad or fruit. To store leftovers, place in an airtight container and refrigerate for 3-4 days. To reheat, bake at 350°F (175°C) or microwave individual portions.