Description
This chicken pot pie with biscuits is the ultimate comfort food—rich, creamy, and topped with golden, fluffy biscuits. Perfect for weeknight dinners or family gatherings, this dish combines tender chicken, colorful vegetables, and a luscious sauce for a meal that warms the heart and the stomach.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 cup diced carrots
- 1 cup peas
- 1 cup corn
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 8–10 biscuits (store-bought or homemade)
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a skillet and whisk in flour for 1–2 minutes to make a roux.
- Slowly whisk in chicken broth and milk, stirring until thickened.
- Add chicken, carrots, peas, corn, and seasonings. Mix well.
- Pour filling into a greased 9×13-inch dish.
- Arrange biscuits on top and brush with milk or butter.
- Bake for 20–25 minutes until biscuits are golden and filling is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Add fresh herbs on top for extra flavor.
- For a lighter version, use low-fat milk.
- Substitute vegetables to suit taste preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg