Easy and Delicious Chicken Pot Pie with Biscuits
A comforting chicken pot pie topped with fluffy biscuits, combining tender chicken and fresh vegetables in a creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a splash of oil in a large pot over medium heat. Add the diced onions, celery, and carrots, sautéing until tender, about 5-7 minutes.
- Sprinkle in the flour and stir for about 1 minute. Gradually whisk in the chicken broth and milk, stirring until thickened, about 3-5 minutes.
- Add the shredded chicken, peas, diced potatoes, garlic powder, thyme, salt, and pepper. Mix until well combined and warm.
- Pour the mixture into a 9×13 inch baking dish, spreading it evenly.
- Arrange the biscuits on top, leaving some space between each one.
- Bake for 25-30 minutes or until the biscuits are golden brown.
- Cool for a few minutes before serving.
Notes
Use fresh vegetables for the best flavor. Leftovers can be stored in an airtight container for up to 3 days.