Chicken Pot Pie with Biscuits
A comforting chicken pot pie topped with golden, flaky biscuits that delivers warmth and satisfaction for family dinners.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, diced (Rotisserie chicken works great.)
- 1 cup frozen mixed vegetables (Use peas and carrots or a mixed blend; no need to thaw.)
- 1 cup chicken broth (Low-sodium broth helps control salt.)
- 1/2 cup milk (Whole milk gives creaminess.)
- 1/4 cup butter (Use real butter for flavor.)
- 1/4 cup all-purpose flour (This is your thickening agent.)
- 1 teaspoon onion powder (Gives gentle flavor without chunks.)
- 1 teaspoon garlic powder (Blends smoothly into the sauce.)
- Salt and pepper to taste (Adjust after the sauce thickens.)
Biscuit Topping
- Biscuits (homemade or refrigerated) (Refrigerated dough is a real time saver.)
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat. Stir in flour, onion powder, garlic powder, salt, and pepper; cook for 1 minute.
- Gradually whisk in chicken broth and milk; cook until thickened.
- In a large bowl, combine cooked chicken and mixed vegetables. Pour the sauce over the chicken mixture and stir to combine.
- Pour the mixture into a baking dish.
- Bake the mixture for 20 minutes.
- Remove from the oven and top with biscuits.
- Return to the oven and bake until biscuits are golden brown, about 15-20 minutes.
- Let cool slightly before serving.
Notes
Serve family-style and pair with a simple green salad or steamed beans. For a comforting experience, enjoy with a warm drink and buttered rolls on the side. Store leftovers in an airtight container for up to 3 days.