Easy Chicken Pot Pie with Biscuits

A comforting one-dish meal featuring a creamy chicken filling topped with fluffy biscuits, perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

For the filling

2 tablespoons butter
1 cup onion, chopped
2 cloves garlic, minced
1/4 cup flour for thickening
2 cups chicken broth
1 cup milk or half and half for creaminess
2 cups cooked chicken, shredded rotisserie chicken works well
2 cups mixed vegetables (peas, carrots, corn) can add others like green beans or mushrooms
1 teaspoon salt to taste
1/2 teaspoon pepper to taste
1 teaspoon dried thyme optional

For the biscuit topping

Preparation

Preheat the oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add onion and garlic, and sauté until softened.
Sprinkle flour over the mixture and stir constantly for about 2 minutes to create a roux.
Gradually whisk in chicken broth and milk, cooking until the mixture thickens.
Stir in shredded chicken, mixed vegetables, salt, pepper, and thyme. Allow to simmer for a few minutes, then remove from heat.

Assembly and Baking

Pour the hot filling into a baking dish.
Place biscuit pieces on top of the filling, ensuring they are spaced to allow for expansion.
Bake in the preheated oven for 25-30 minutes, until biscuits are golden brown and cooked through.
Let the pot pie rest for about 10 minutes before serving.

For a quicker option, use store-bought biscuits. Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for best results.