Family-Favorite Chicken Pot Pie with Biscuits
This classic chicken pot pie combines tender chicken, fresh vegetables, and a savory creamy sauce underneath a fluffy biscuit topping.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn) fresh or frozen
- 1.5 cups chicken broth
- 1 cup milk whole milk recommended
- 0.5 cups all-purpose flour
- 0.5 cups unsalted butter melted
- 1 tablespoons vegetable oil
- 2 teaspoons salt
- 0.5 teaspoons black pepper freshly ground
- 2 cups biscuits dough store-bought or homemade
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat vegetable oil over medium heat and sauté the mixed vegetables until tender, about 5 minutes.
- Add melted butter to the skillet, then whisk in flour and cook for 2 minutes, stirring constantly to make a roux.
- Gradually whisk in chicken broth and milk, cooking until mixture thickens, about 5 minutes.
- Stir in shredded chicken, cooked vegetables, salt, and pepper. Remove from heat.
- Transfer the filling to a 9x13 inch baking dish and spread biscuit dough evenly over the top.
- Bake for 30-35 minutes or until biscuit topping is golden brown and filling is bubbling.
- Let cool for 10 minutes before serving. Enjoy your comforting chicken pot pie with biscuits!
Notes
Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best results.