Description
A warm, comforting chicken pot pie topped with fluffy baked biscuits—perfect for cozy family dinners.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder to make a roux.
- Gradually whisk in chicken broth and milk; cook until thickened, about 3–5 minutes.
- Stir in cooked chicken, peas and carrots, and corn. Remove from heat.
- Pour chicken filling into a 9-inch pie dish or baking dish.
- Separate biscuit dough into eight; place biscuits on top of filling, slightly overlapping.
- Bake 20–25 minutes until biscuits are golden brown and filling is bubbly.
- Let cool 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Swap frozen veggies for fresh if preferred.
- Add herbs like thyme or rosemary for extra flavor.
- For a creamier filling, substitute half-and-half for milk.
- Leftovers keep well refrigerated for 3–4 days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg