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Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

A comforting, creamy chicken pot pie topped with flaky, golden biscuits – the ultimate homestyle dish perfect for weeknights or holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 1¾ cups chicken broth
  • ⅔ cup milk
  • 1 tsp garlic powder
  • 1 tsp thyme
  • Salt & pepper to taste
  • 1 can (16 oz) refrigerated biscuits

Instructions
 

  • Preheat oven to 400°F (200°C).
    Make filling: Melt butter in a skillet, whisk in flour to create a roux. Gradually add broth and milk, stirring until thickened. Add chicken, vegetables, and seasonings.
    Assemble: Pour filling into a 9-inch pie dish. Top with uncooked biscuits.
    Bake 25-30 minutes until biscuits are golden and filling bubbles.
    Cool 5 minutes before serving.

Notes

  • Substitute homemade biscuits for canned for extra flavor.
  • Use rotisserie chicken for quicker prep.
  • Freeze unbaked pie (without biscuits) for later use.
Keyword Chicken Pot Pie with Biscuits