Comforting and hearty, Chicken Pot Pie with Biscuits is a cozy dish that brings together tender chicken, creamy vegetables, and flaky biscuit topping in a satisfying one-dish meal. The rich, savory filling is made with a blend of chicken, carrots, peas, and a creamy sauce, while the biscuit topping bakes up golden and light. This recipe is the perfect way to turn simple ingredients into a family-friendly dinner that everyone will love. Whether you’re serving it for a weeknight meal or a weekend gathering, it’s sure to warm you up and leave you craving more.
Ingredients
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- 1 can (biscuits) refrigerated biscuit dough (about 8 biscuits)
Instructions
- Prepare the Filling: In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the diced onion and carrots and cook for 5-6 minutes, until softened. Add the garlic and cook for an additional 1 minute, until fragrant.
- Make the Sauce: Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- Add the Chicken and Peas: Stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Continue to cook for another 2-3 minutes, ensuring the mixture is heated through. If desired, stir in fresh parsley for extra flavor.
- Assemble the Pie: Pour the chicken mixture into a greased 9×13-inch baking dish or a similar-sized casserole dish. Arrange the biscuit dough on top of the chicken filling, spacing them evenly. You may need to slightly flatten the biscuits to fit.
- Bake: Preheat your oven to 375°F (190°C). Place the dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. If the biscuits brown too quickly, cover the dish loosely with foil and continue baking until the biscuits are fully cooked.
- Serve: Let the pot pie cool for a few minutes before serving. Spoon out portions of the creamy chicken filling with a biscuit on top, and enjoy!
This Chicken Pot Pie with Biscuits offers the perfect balance of a comforting filling and a buttery biscuit topping. It’s a dish that the whole family will love, and it’s sure to become a favorite in your dinner rotation.
