Description

Discover the ultimate comfort food with Chicken Pot Pie with Biscuits, a hearty casserole that layers tender shredded chicken, sweet carrots, peas, and corn in a velvety, garlic‑infused sauce, all crowned by golden, flaky biscuits that soak up every bite. This easy, family‑friendly dinner delivers rich flavor, quick preparation, and a satisfying crust, making it perfect for weeknight meals or cozy gatherings.

Ingredients

Scale

1 lb cooked chicken, shredded
1 cup mixed vegetables (carrots, peas, corn)
1/4 cup butter
1/4 cup all‑purpose flour
2 cups chicken broth
1/2 cup milk
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
Salt and pepper to taste
1 can refrigerated biscuit dough

Instructions

Preheat oven to 425°F (220°C).
Melt butter in a large skillet over medium heat, stir in flour and cook for 1 minute.
Gradually whisk in chicken broth and milk, simmer until thickened.
Add garlic powder, onion powder, thyme, salt, and pepper; stir.
Fold in shredded chicken and mixed vegetables; heat through.
Transfer mixture to a baking dish.
Arrange biscuit dough pieces on top.
Bake 25‑30 minutes until biscuits are golden.

Notes

For a lighter sauce
use low‑fat milk. Freeze leftovers in an airtight container for up to 2 months. Reheat covered with foil at 350°F for 20 minutes
then uncover for 5 minutes to crisp biscuits.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: Chicken Pot Pie with Biscuits, easy chicken pot pie, chicken pot pie recipe, biscuit topping recipe, comfort food dinner, family dinner ideas, quick weeknight meals