Description
This comforting chicken pot pie takes the classic recipe to the next level by swapping traditional pie crust for golden, airy buttermilk biscuits. Using pre-cooked chicken and frozen vegetables makes this a perfect weeknight dinner solution that tastes like a labor of love. The creamy herb-infused base ensures every bite is rich, savory, and satisfying, while the biscuits on top stay perfectly crisp. It is a foolproof family favorite that delivers maximum comfort with minimal effort.
Ingredients
3 cups cooked shredded chicken
2 cups frozen mixed vegetables (peas, carrots, corn)
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 tube refrigerated buttermilk biscuit dough
1 teaspoon fresh thyme, minced
2 tablespoons butter
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Melt butter in a large deep skillet or Dutch oven over medium heat.
Whisk in the flour constantly for two minutes to create a roux.
Slowly pour in the chicken broth and heavy cream while whisking to prevent lumps.
Simmer the sauce until it thickens enough to coat the back of a spoon.
Fold in the shredded chicken, mixed vegetables, and fresh thyme.
Pour the mixture into a greased 9×13 inch baking dish.
Arrange the biscuit dough pieces evenly across the top.
Bake for 20 to 25 minutes until the biscuits are golden brown and the filling is bubbling.
Notes
Use a rotisserie chicken to save significant prep time. Ensure the chicken broth is low-sodium to control the salt levels of the dish. Serve warm directly from the oven.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg