Description
Chicken Pot Pie with Biscuits brings comfort straight from grandma’s kitchen to your dinner table. Flaky biscuit tops and creamy chicken filling make this classic dish a hearty meal that will warm your heart and satisfy your hunger.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, cooked
- 1 cup frozen peas
- 2 carrots, diced
- 1 celery stalk, chopped
- 1 small onion, finely chopped
Supporting Ingredients:
- 2 cups chicken broth
- 1 cup whole milk
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 can refrigerated biscuits
Seasoning and Garnish:
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 2 cloves garlic, minced
- 1 tablespoon melted butter
- ½ teaspoon dried parsley
Instructions
- Warm your oven to 375°F (190°C), creating the perfect environment for a golden, bubbling pot pie.
- Melt 2 tablespoons butter in a large oven-safe skillet over medium heat. Sauté 1 finely chopped onion, 2 minced garlic cloves, 2 diced carrots, and 1 chopped celery stalk for 3-4 minutes until they soften and release their aromatic flavors.
- Dust ¼ cup all-purpose flour over the vegetables, stirring to coat evenly. Gradually pour in 2 cups chicken broth and 1 cup whole milk, whisking carefully to prevent lumps from forming.
- Allow the sauce to simmer and thicken for 5 minutes, stirring occasionally to ensure a smooth, creamy consistency.
- Fold in 2 cups of cooked chicken, 1 cup frozen peas, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon poultry seasoning. Let the mixture bubble gently for 2-3 minutes.
- Carefully arrange 1 can of refrigerated biscuits across the top of the skillet, covering the entire surface of the creamy filling.
- Brush the biscuits with 1 tablespoon melted butter and sprinkle with ½ teaspoon dried parsley for extra flavor and color.
- Slide the skillet into the preheated oven and bake for 15-20 minutes, watching for the biscuits to turn a beautiful golden brown.
- Remove from the oven and let the pot pie rest for 5 minutes, allowing the filling to set and cool slightly before serving.
Notes
- Swap rotisserie chicken with leftover roasted turkey for a delightful post-holiday meal that transforms your extra meat into something special.
- Gluten-free friends can substitute all-purpose flour with cornstarch or a certified gluten-free flour blend to keep the sauce thick and creamy.
- Cutting vegetables into uniform small pieces helps them cook evenly and ensures a consistent texture throughout the pot pie.
- For extra richness, stir a splash of heavy cream into the sauce just before adding the chicken, which deepens the flavor and creates a more luxurious filling.
- Prep Time: 10-12 minutes
- Cook Time: 22-28 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg