There’s just something about a warm chicken pot pie with biscuits that wraps you in a cozy hug! This dish has been a family favorite for years, bringing everyone together around the table. I remember my grandma used to make it every Sunday, filling the house with the most delightful aroma. The flaky biscuits on top are the real star; they soak up all that creamy goodness and provide a lovely contrast to the tender chicken and veggies underneath. Trust me, every bite is like a little piece of home, and it’s the perfect comfort food to enjoy on a chilly night!

Ingredients for Chicken Pot Pie with Biscuits

Gathering the right ingredients makes all the difference in your chicken pot pie with biscuits! You’ll need 2 cups of cooked chicken, shredded to make it easy to mix in. Dice up 1 cup of carrots, 1 cup of celery, and chop 1/2 cup of onion for that perfect veggie medley. Don’t forget about 1 cup of peas for a pop of color and sweetness! For the creamy filling, you’ll use 1/3 cup of butter, 1/3 cup of all-purpose flour, 1 3/4 cups of chicken broth, and 2/3 cup of milk. Finally, grab a can of refrigerated biscuits to create that flaky topping we all love!

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How to Prepare Chicken Pot Pie with Biscuits

Getting your chicken pot pie with biscuits ready is a breeze! First things first, preheat your oven to 425°F (220°C) so it’s nice and hot when the time comes. While that’s warming up, grab a saucepan and melt 1/3 cup of butter over medium heat. Toss in the chopped onion, diced carrots, and celery, and let them cook until they’re tender, which should take about 5 minutes. Next, sprinkle in 1/3 cup of flour, along with 1 teaspoon of salt and 1/2 teaspoon of pepper, stirring everything together until it’s well combined.

Now, slowly pour in 1 3/4 cups of chicken broth and 2/3 cup of milk, continuing to stir until the mixture thickens—this will take just a few minutes. Once thickened, fold in your shredded chicken and peas. Pour this delicious filling into a pie dish, and top it off with your biscuit dough. Pop it in the oven for about 30 minutes, or until those biscuits are golden brown and calling your name!

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C).
2. Melt 1/3 cup of butter in a saucepan over medium heat.
3. Add 1/2 cup of chopped onion, 1 cup of diced carrots, and 1 cup of diced celery. Cook until the veggies are tender, about 5 minutes.
4. Sprinkle in 1/3 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper, stirring to combine.
5. Gradually whisk in 1 3/4 cups of chicken broth and 2/3 cup of milk until the mixture thickens, about 3-5 minutes.
6. Stir in your 2 cups of shredded cooked chicken and 1 cup of peas until everything is well mixed.
7. Pour the filling into a pie dish, spreading it evenly.
8. Open your can of refrigerated biscuits and place them on top of the filling, spacing them out evenly.
9. Bake in the preheated oven for about 30 minutes or until the biscuits are golden brown and the filling is bubbling.

Why You’ll Love This Recipe

• Ultimate Comfort Food: There’s nothing quite like sinking your teeth into a warm, creamy chicken pot pie with biscuits after a long day.
• Easy to Prepare: This recipe comes together quickly, making it perfect for busy weeknights or a cozy weekend dinner.
• Family Friendly: Even the pickiest eaters will love digging into this hearty dish, loaded with tender chicken and veggies.
• Flaky Biscuit Topping: The biscuits on top are so flaky and delicious, soaking up all the savory filling beneath.
• Leftover Magic: It’s just as good the next day, making it a great option for meal prep!

Tips for Success

To make your chicken pot pie with biscuits truly shine, here are my top tips! First, using leftover chicken can save you time and amp up the flavor. If you have some rotisserie chicken lying around, it’s perfect! Next, don’t rush the cooking of your veggies; letting them soften properly really enhances the overall taste. When adding the biscuit topping, make sure to space them out—this allows them to bake evenly and get perfectly golden. Also, keep an eye on the pie during baking; if the biscuits brown too quickly, cover them loosely with foil to prevent burning. Happy baking!

Storage & Reheating Instructions

Storing your chicken pot pie with biscuits is super simple! Just let it cool down to room temperature, then cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. When you’re ready to enjoy those leftovers, preheat your oven to 350°F (175°C) and place the pie in a baking dish. Cover it with foil to prevent the biscuits from over-browning, and heat it for about 20-25 minutes, or until it’s warmed through and the filling is bubbly again. Trust me, it tastes just as good the second time around!

Nutritional Information

Remember, nutritional values can vary based on the specific ingredients and brands you use in your chicken pot pie with biscuits. The information provided here is an estimate and may not be exact. It’s always a good idea to check the labels of your ingredients for the most accurate data!

FAQ Section

Can I use frozen vegetables instead of fresh?
Absolutely! Using frozen veggies is a great time-saver, and they work just as well in your chicken pot pie with biscuits. Just make sure to thaw and drain them before adding them to the filling.

What can I substitute for the biscuits?
If you want to switch things up, you can use puff pastry or even homemade biscuit dough for a personal touch. Just adjust the baking time if needed!

How do I know when the pie is done?
Your chicken pot pie is ready when the biscuits are golden brown and the filling is bubbling around the edges. You’ll know it’s a winner when you see that delightful golden color!

Can I make this ahead of time?
Yes, you can prepare the filling and store it in the fridge for a day or two before baking. Just add the biscuits right before you pop it in the oven for a fresh-baked taste!

For more delicious chicken recipes, check out this chicken pot pie pasta recipe or this creamy garlic butter chicken recipe.

Chicken Pot Pie with Biscuits: 5 Comforting Flavors to Savor

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• Author: Julia marin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A comforting chicken pot pie topped with flaky biscuits.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can refrigerated biscuits

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a saucepan, melt butter over medium heat.
3. Add onion, carrots, celery, and cook until tender.
4. Stir in flour, salt, and pepper.
5. Gradually add chicken broth and milk, stirring until thickened.
6. Add cooked chicken and peas; mix well.
7. Pour mixture into a pie dish.
8. Top with biscuit dough.
9. Bake for 30 minutes or until biscuits are golden brown.

Notes

• Use leftover chicken for quicker preparation.
• Feel free to add your favorite vegetables.
• Store leftovers in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 2g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 60mg

Keywords: chicken pot pie with biscuits