Description
This Simple Chicken Pot Pie with Biscuits is the ultimate cozy comfort food—creamy chicken and veggie filling topped with fluffy, golden biscuits. It’s a quick and hearty meal that’s perfect for busy nights and cozy weekends alike.
Ingredients
2 cups cooked shredded chicken
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 can (16 oz) refrigerated biscuit dough or 6 homemade drop biscuits
Instructions
1. In a large oven-safe skillet, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in garlic and cook for 1 more minute.
2. Sprinkle the flour over the vegetables and stir to coat evenly. Slowly whisk in the chicken broth and milk. Simmer until the sauce thickens, about 5 minutes.
3. Stir in the shredded chicken, peas, salt, pepper, thyme, and garlic powder. Let it simmer for a couple of minutes. Taste and adjust seasoning if needed.
4. If using canned biscuit dough, cut each biscuit in half for more even baking. Place biscuits on top of the filling.
5. Preheat oven to 375°F (190°C). Transfer skillet to oven and bake for 20–25 minutes, or until biscuits are golden brown and cooked through.
Notes
This recipe works great with leftover turkey.
If the filling thickens when reheating, add a splash of milk.
You can customize with vegetables like green beans or corn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg
Keywords: chicken pot pie, comfort food, biscuit topping