Biscuit Chicken Pot Pie Recipe: A Cozy, Comforting Delight
A warm and hearty biscuit chicken pot pie recipe that combines tender chicken, fresh vegetables, and fluffy biscuits 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: Nut-free
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 can refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook onions until translucent, then add the mixed vegetables and cook for another 5 minutes.
- Stir in the shredded chicken and sprinkle the flour over the mixture, stirring to combine.
- Slowly add the chicken broth and milk, stirring constantly until the mixture thickens.
- Season with garlic powder, thyme, and black pepper.
- Pour the mixture into a baking dish and top with biscuit dough, placing the biscuits on top of the filling.
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown.
Notes
- For a richer flavor, add a pinch of salt to the chicken filling.
- You can substitute leftover turkey for the chicken.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg