Description

This chicken pot pie with biscuits is the ultimate comfort food—creamy chicken and vegetables enveloped in a rich, flavorful sauce and topped with golden, buttery biscuits. Easy to make, forgiving, and customizable, it’s perfect for busy weeknights, family dinners, or anytime you crave a warm, homemade meal. The biscuits add a special touch, creating a dish that’s both hearty and inviting. Your family will love pulling apart the soft, crisp-topped biscuits and dipping them into the creamy filling, making every bite a cozy experience.

Ingredients

Scale

3 cups cooked chicken, shredded or cubed
1 cup carrots, diced
1 cup peas
1 cup corn
1 cup green beans
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup milk or cream
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper, to taste
6–8 biscuits (store-bought or homemade)

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Instructions

Preheat oven to 400°F.
Melt butter in a skillet over medium heat, sauté onion and garlic until fragrant.
Sprinkle flour over vegetables, cook 1–2 minutes to remove raw taste.
Slowly whisk in chicken broth and milk/cream until thickened. Season with salt, pepper, and thyme.
Fold in shredded chicken and vegetables until evenly coated.
Pour filling into a greased baking dish, arrange biscuits on top.
Bake 25–30 minutes until biscuits are golden and filling bubbles.
Let rest 5–10 minutes before serving.

Notes

Use seasonal vegetables for variety.
Add a splash of white wine or sherry to the sauce for extra flavor.
Serve with a green salad or roasted vegetables for a complete meal.

Prep Time: 20–25 minutes
Cook Time: 25–30 minutes
Category: Main Dish
Method: Oven-Baked
Cuisine: American

Nutrition

Serving Size: 4–6
Calories: 420
Sugar: 5g
Sodium: 720mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg