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jhessica

Savory Chicken Pot Pie with Biscuit Topping is Irresistible!

A delicious and hearty Savory Chicken Pot Pie topped with flaky biscuits, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1 cup chicken broth
  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 can 16.3 oz refrigerated biscuit dough

Method
 

  1. Preheat the oven to 375°F.
  2. In a large skillet, melt the butter over medium heat.
  3. Stir in the flour, garlic powder, onion powder, salt, pepper, and thyme, cooking for about 1 minute until bubbly.
  4. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 3-5 minutes.
  5. Add the shredded chicken and frozen mixed vegetables to the skillet, stirring to combine.
  6. Remove from heat and pour the mixture into a 9x13-inch baking dish.
  7. Open the biscuit dough and separate the biscuits. Arrange the biscuits on top of the chicken mixture, leaving space between them for expansion.
  8. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
  9. Let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a creamier filling, add 1/2 cup of sour cream to the chicken mixture before baking.
  • You can substitute the chicken with turkey or add your favorite vegetables like broccoli or green beans for a twist.

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