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Chicken Pot Pie Recipe With Canned Biscuits

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Chicken Pot Pie with Biscuits Adventures of Mel
Chicken Pot Pie with Biscuits Adventures of Mel from adventuresofmel.com

Description

Chicken pot pie is one of the most popular comfort food dishes. It is a savory pie with a flaky crust filled with juicy chunks of chicken, vegetables, and a creamy sauce. This particular chicken pot pie recipe uses canned biscuits as the crust, making it a quick and easy version of the classic dish. It is a delicious and satisfying meal that is perfect for a busy weeknight dinner or a lazy weekend lunch.

Prep Time

This chicken pot pie recipe takes about 15 minutes of prep time to get the ingredients ready before baking. You'll need to chop the vegetables, cook the chicken, assemble the pie filling, and arrange the biscuits on top of the filling.

Cook Time

This chicken pot pie recipe takes about 30 minutes of baking time in the oven. It should be baked until the biscuits are golden brown and the filling is bubbling.

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, diced chicken
  • 1 cup frozen mixed vegetables
  • 1 (12-ounce) can refrigerated biscuits

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie plate with butter.

In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk, stirring until the sauce is smooth. Add the parsley, thyme, rosemary, salt, and pepper and stir until combined. Simmer the sauce until slightly thickened, about 5 minutes.

Remove the skillet from the heat and stir in the chicken and frozen vegetables. Pour the mixture into the prepared pie plate and spread out evenly. Arrange the biscuits on top of the filling, overlapping slightly.

Bake the pot pie in the preheated oven for 30 minutes, or until the biscuits are golden brown and the filling is bubbling.

Let the pot pie cool for 10 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Whisk
  • Spatula

Notes

This recipe can be made with any cooked, diced chicken. Leftover rotisserie chicken or cooked chicken breasts both work well. You can also substitute the frozen vegetables for any combination of fresh vegetables.

Nutrition: Per Serving

  • Calories: 514
  • Fat: 22g
  • Carbohydrates: 54g
  • Protein: 26g
  • Fiber: 4g

Recipe Tips

For a crispy crust, brush the top of the biscuits with melted butter before baking. For a vegetarian version of this recipe, substitute cooked lentils or cooked quinoa for the chicken.

This recipe can also be made ahead of time and frozen for up to 3 months. Once the pot pie is assembled, wrap it tightly in plastic wrap and then in aluminum foil. To bake, thaw in the refrigerator overnight and then bake as directed.


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