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- 2 cups cooked chicken, shredded - 1 cup mixed vegetables (peas, carrots, corn) - 1 medium onion, finely diced - 2 cloves garlic, minced - 1/2 cup celery, finely diced - 1/4 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper, to taste - 1 package refrigerated biscuit dough - 2 tablespoons unsalted butter - Fresh parsley, chopped for garnish (optional) Let’s break this down. You need cooked chicken. Shredding it makes it easy to mix. I love using mixed veggies. They add color and taste. You can use peas, carrots, and corn. Don’t forget the onion and garlic. They bring great flavor. Celery adds a nice crunch, too. For the sauce, you need flour, chicken broth, and milk. These will make it creamy. Thyme and rosemary give it a nice herbal touch. Salt and pepper are key for taste. Now, for the topping, grab your biscuit dough. This makes it easy and quick. The butter adds richness. If you like, sprinkle fresh parsley on top for color. Having all these ingredients ready makes cooking smooth. You’ll have a warm, comforting dish in no time! {{ingredient_image_2}} - Preheat to 375°F (190°C) Start by setting your oven to 375°F (190°C). This step is key for a perfect bake. - Melt butter and add onion, celery, and garlic In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, toss in 1 medium diced onion, ½ cup of diced celery, and 2 minced garlic cloves. Sauté these for about 5 minutes. You want the vegetables to be soft and fragrant. - Sprinkle flour and cook for an additional minute Now, sprinkle in ¼ cup of all-purpose flour. Stir well to coat the vegetables. Cook this mixture for one more minute. This helps get rid of the raw flour taste. - Gradually add chicken broth and milk, stirring continuously Next, slowly pour in 2 cups of chicken broth and 1 cup of milk while stirring. Keep stirring to prevent lumps. Bring this mix to a gentle simmer. Let it thicken for about 3-5 minutes, stirring occasionally. - Mix in shredded chicken, vegetables, herbs, and seasoning Once thickened, add 2 cups of shredded cooked chicken and 1 cup of mixed vegetables (like peas, carrots, and corn). Mix well. Then, add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and salt and pepper to taste. Stir again to blend all the flavors. - Transfer mixture to baking dish and layer biscuits Carefully pour your chicken and vegetable mix into a large baking dish. Spread it evenly. Open the package of refrigerated biscuit dough. Layer the biscuits over the chicken mix. Let them slightly overlap for a flaky topping. - Bake for 25-30 minutes until biscuits are golden brown Place the baking dish in your preheated oven. Bake for 25-30 minutes. You want the biscuits to rise and turn a beautiful golden brown. - Cool briefly and garnish with parsley before serving Take the dish out of the oven. Let it cool for a few minutes before serving. If you like, garnish with some chopped fresh parsley for a nice touch. Enjoy your warm, comforting meal! To get that perfect biscuit topping, layer your biscuits just right. Make sure they slightly overlap. This helps them rise and create a flaky crust. Avoid overcrowding the dish. If you crowd the biscuits, they won’t cook evenly. You want each biscuit to get nice and golden on top. You can use many types of vegetables in this dish. Fresh vegetables add great taste. Frozen mixed veggies are also easy and quick. Canned mixed vegetables work too, but drain them well first. Choose what you like best or what you have on hand. Each option will make the pot pie delicious. Want to add more flavor? Try different herbs and spices. Besides thyme and rosemary, you can use parsley, sage, or even a pinch of cayenne for heat. Fresh herbs are great too. Just chop them finely and mix them in with your filling. This will give your pie a unique twist and make every bite exciting. Pro Tips Use Leftover Chicken: This recipe is a great way to use up leftover rotisserie or cooked chicken, saving time and enhancing flavor. Frozen Vegetables Work Well: If you're short on time, frozen mixed vegetables can be a convenient substitute for fresh ones and are just as nutritious. Adjust Seasoning: Feel free to adjust the herbs and spices according to your taste. Adding a pinch of cayenne can give it a nice kick! Check Biscuit Doneness: Keep an eye on the biscuits while baking; if they brown too quickly, you can cover them lightly with foil for the remaining baking time. {{image_4}} If you want a meatless dish, you can use plant-based meat. You can also add more vegetables. Try using mushrooms, sweet potatoes, or zucchini. These ingredients add flavor and texture. This option is great for vegetarians and still very tasty. You can switch the chicken for other meats. Turkey works well if you want a leaner choice. Ground beef or a mix of proteins adds variety too. Each protein brings a unique taste to the pot pie. For a richer filling, add cream cheese or sour cream. These ingredients make the filling extra creamy and smooth. You can mix it in after you add the broth and milk. This simple change can elevate your biscuit chicken pot pie! Store any leftovers in an airtight container in the refrigerator. This keeps them fresh for up to three days. Make sure to let the pot pie cool completely before sealing. If you don’t have a container, cover it tightly with plastic wrap. To enjoy your pot pie again, the oven works best. Preheat it to 350°F (175°C). Place the pot pie in a baking dish and cover it with foil. Bake for about 15-20 minutes until heated through. You can also use a microwave. Place a slice on a microwave-safe plate and heat for 1-2 minutes. You can freeze your pot pie before or after baking. To freeze before baking, assemble it in the dish but don’t bake it. Cover it tightly with plastic wrap and foil. This way, it lasts up to three months. When you’re ready to bake, remove the covers and bake for an extra 10-15 minutes. If you freeze it after baking, let it cool completely. Then wrap it well and freeze. To reheat, bake it straight from the freezer, adding 10-15 extra minutes to the baking time. Yes, you can use fresh chicken. Just make sure it is cooked thoroughly before you add it to the mixture. You can boil, bake, or sauté it. This way, it’s safe to eat and blends well with the other flavors. Absolutely! If you prefer, you can use homemade biscuit dough. It offers a fresh taste and lets you control the ingredients. Just roll out your dough and cut it into biscuit shapes. You can tell it’s done when the biscuits are golden brown and the filling is bubbly. This means the flavors have melded together nicely. When you see that golden color, it’s time to take it out. Yes, you can prepare this dish ahead of time. Assemble everything in your baking dish and refrigerate it. When you’re ready to eat, just pop it in the oven. This makes dinner easy and quick! This chicken and biscuit dish is easy and delicious. You start with cooked chicken, mixed veggies, and a rich creamy sauce. Topping it with biscuits adds a tasty crunch. You can also switch up the flavors and ingredients to suit your taste. In the end, you can enjoy a comforting meal with simple steps. Whether you follow the classic method or try a twist, your dinner will be a hit. Make it your own, share it with others, and savor every bite!

Biscuit Chicken Pot Pie

A comforting chicken pot pie topped with flaky biscuits, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 2 celery, finely diced
  • 1 4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 to taste salt
  • 1 to taste freshly ground black pepper
  • 1 package refrigerated biscuit dough
  • 2 tablespoons unsalted butter
  • 1 for garnish fresh parsley, chopped (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
  • Sprinkle the flour over the sautéed vegetables, stirring well. Cook for an additional minute to eliminate the raw flour taste.
  • Gradually pour in the chicken broth and milk while stirring continuously. Bring to a gentle simmer and allow to thicken for about 3-5 minutes.
  • Stir in the shredded chicken and mixed vegetables. Add thyme, rosemary, salt, and black pepper. Mix well and remove from heat.
  • Pour the chicken and vegetable mixture into a large baking dish. Open the biscuit dough package and layer the biscuits over the mixture, slightly overlapping them.
  • Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown.
  • Let cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.

Notes

Serve with a side salad or crusty bread to soak up the sauce.
Keyword biscuit, chicken, comfort food, pot pie