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Easy Simple Chicken Pot Pie with Biscuits Recipe

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This Simple Chicken Pot Pie with Biscuits is a delightful dish that brings warmth and comfort, perfect for busy weeknights.

Ingredients

Scale
  • 2 cupscooked chicken, shredded
  • 2 tablespoonsunsalted butter
  • 1/2 cupchopped onion
  • 2garlic cloves, minced
  • 1/3 cupall-purpose flour
  • 2 cupslow-sodium chicken broth
  • 1 cupwhole milk
  • 1 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 1/2 teaspoondried thyme
  • 1/2 teaspoondried parsley
  • 2 cupsfrozen mixed vegetables
  • 1can refrigerated biscuits
  • Optional melted butter or egg wash
  • Optional fresh chopped parsley

Instructions

  1. Begin your Simple Chicken Pot Pie with Biscuits by melting the butter in a large skillet over medium heat. Once melted, add the chopped onions and cook them until they are soft and translucent, which should take about 3 to 4 minutes. This initial step is crucial as it builds the flavor base of your dish. Next, incorporate the minced garlic and allow it to cook for about 30 seconds, just until fragrant—be careful not to let it brown, as burnt garlic can impart a bitter taste.
  2. Once the aromatics are ready, stir in the flour and cook for an additional minute. This process helps to slightly toast the flour and removes its raw taste. Gradually whisk in the low-sodium chicken broth, ensuring a smooth mixture without any lumps. Afterward, add the whole milk, and allow the sauce to simmer until it starts thickening and becomes creamy—this usually takes about 5 minutes on medium heat. The consistency should be thick enough to coat the back of a spoon.
  3. Next, season your creamy mixture with salt, black pepper, dried thyme, and parsley. Stir them in fully to infuse the flavors throughout the sauce. Once seasoned, fold in the shredded chicken and the frozen mixed vegetables, letting everything simmer together for about 4 to 5 minutes. The vegetables will heat through and blend with the creamy filling, ensuring every bite is rich and satisfying.
  4. Preheat your oven to 375°F (190°C). Pour the hearty chicken filling into a greased 9×13-inch baking dish, spreading everything evenly. Now, open your can of refrigerated biscuits and arrange them on top of the filling. Make sure to leave a little space between each biscuit to allow them to rise and brown while baking.
  5. Place the baking dish in the preheated oven and bake for about 20 to 25 minutes. You’ll know it’s done when the biscuits turn golden brown on top and are cooked through. If the biscuits start browning too quickly during baking, loosely cover the dish with aluminum foil to prevent burning. Once out of the oven, feel free to brush the tops with melted butter or an egg wash for added shine and flavor, garnishing with freshly chopped parsley if desired.

Notes

This recipe is incredibly adaptable—don’t hesitate to swap out ingredients based on your preferences! Using pre-cooked chicken not only saves time but also enhances the flavor.

Nutrition

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