Biscuit Chicken Pot Pie
This hearty Biscuit Chicken Pot Pie is the ultimate one-pot comfort meal. Featuring a savory, creamy chicken and vegetable gravy base topped with golden, buttery, flaky biscuits, it offers a perfect balance of textures. By utilizing pre-cooked chicken and store-bought biscuit dough, you can achieve a classic American dinner in under an hour, making it an ideal choice for busy weeknights when you need something nourishing, delicious, and deeply satisfying for the whole family.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings 1x
- Category: dinner
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Halal
Ingredients
3 cups cooked chicken, shredded
2 cups frozen peas and carrots mix
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2.5 cups low-sodium chicken stock
1/2 cup heavy cream
1 tube refrigerated flaky layer biscuits
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Melt butter in a large cast-iron skillet over medium heat.
Whisk in the flour and cook for two minutes until light golden.
Slowly whisk in the chicken stock and heavy cream until smooth.
Add the shredded chicken, frozen vegetables, thyme, salt, and pepper.
Simmer the mixture for five minutes until the sauce thickens into a gravy.
Arrange the refrigerated biscuit dough rounds evenly over the hot chicken mixture.
Bake for 15 to 20 minutes until the biscuits are golden brown and cooked through.
Notes
Ensure your skillet is oven-safe. If you prefer, you can add a pinch of garlic powder or onion powder to the roux for extra depth of flavor. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://itisrecipes.com/biscuit-chicken-pot-pie/