Go Back
–+ servings
Biscuit Chicken Pot Pie

Biscuit Chicken Pot Pie

This cozy Biscuit Chicken Pot Pie brings together tender chicken, creamy vegetables, and golden biscuits in one comforting dish. It's an easy, wholesome meal that's perfect for busy weeknights, weekend gatherings, or whenever you need something that tastes like home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 410 kcal

Equipment

  • Large Skillet or Baking Dish
  • Wooden Spoon
  • Oven

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken breast shredded or diced
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup carrots sliced thin
  • 1 cup frozen peas
  • 3 tbsp butter
  • 3 tbsp flour all-purpose
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup milk
  • 0.5 tsp salt
  • black pepper to taste
  • 0.5 tsp dried thyme
  • 1 can refrigerated biscuits like Pillsbury
  • fresh parsley chopped, for garnish
  • Greek yogurt or light cream optional, for added creaminess

Instructions
 

  • Preheat oven to 400°F (200°C) and lightly grease a large oven-safe skillet or baking dish.
  • Heat olive oil in skillet over medium heat. Add onion and carrots, and sauté for about 5 minutes until softened.
  • Add garlic and thyme, then stir in butter until melted. Sprinkle in flour and stir constantly to form a roux, about 1–2 minutes.
  • Gradually whisk in chicken broth and milk until smooth. Cook until the mixture thickens into a creamy sauce.
  • Add cooked chicken and peas. Stir gently to coat everything in the sauce. Season with salt and pepper to taste. Remove from heat.
  • Arrange biscuits on top of the filling. Brush with a little milk if desired for a golden finish.
  • Bake uncovered for 18–20 minutes, or until biscuits are golden brown and cooked through.
  • Let rest for 5 minutes before serving. Garnish with chopped parsley and an optional spoonful of Greek yogurt or light cream.

Notes

Letting the pot pie rest after baking helps thicken the sauce. For extra nutrition, swap in cauliflower rice or quinoa instead of biscuits, or bake into individual portions using muffin tins.

Nutrition

Calories: 410kcalCarbohydrates: 28gProtein: 30gFat: 21gSaturated Fat: 8gCholesterol: 75mgSodium: 720mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 5600IUVitamin C: 9mgCalcium: 90mgIron: 2.3mg
Keyword Biscuit Topping, chicken pot pie, comfort food
Tried this recipe?Let us know how it was!