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Chicken Pot Pie with Biscuits

A heartwarming dish featuring tender chicken, rich creamy sauce, and fluffy biscuits, perfect for weeknight dinners and family gatherings.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb chicken breasts — Cooked and shredded; I prefer to use rotisserie chicken for ease and flavor.
  • 2 cups mixed vegetables — Frozen peas, carrots, and corn work well; they add color and nutrients.
  • 1/3 cup butter — Essential for a rich and creamy filling that ties everything together.
  • 1/3 cup all-purpose flour — This creates the base for the creamy sauce.
  • 1 package refrigerated biscuits — They make for a quick and easy topping; fresh biscuits can elevate the dish if you prefer homemade.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) to prepare for baking.
  2. In a large saucepan over medium heat, melt the butter until bubbly.
  3. Stir in the flour and cook for about 1 minute until lightly golden, then gradually add the chicken broth and milk, stirring constantly until thickened.
  4. Incorporate the shredded chicken, mixed vegetables, salt, pepper, and thyme into the sauce. Mix until well combined.
  5. Pour the chicken mixture into a baking dish, evenly spreading it out.
  6. Arrange the refrigerated biscuits on top of the chicken filling, making sure they fit snugly.
  7. Place in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and fully cooked.
  8. Let it sit for a few minutes before digging in.

Notes

Use leftover chicken for ease. Allow the roux to cook slightly to enhance flavor. Customize with herbs or spices.