Easy Chicken Pot Pie Recipe with Biscuits – Homestyle Comfort Food
Easy Chicken Pot Pie Recipe with Biscuits – Homestyle Comfort Food
There’s nothing more comforting than a warm, homemade chicken pot pie bubbling straight from the oven. This easy chicken pot pie recipe transforms simple ingredients into a satisfying meal that your whole family will love. Whether you’re looking for quick dinner ideas or want to recreate that homestyle chicken pot pie taste from scratch, this biscuit-topped version is the perfect solution.
Using store-bought biscuits makes this recipe incredibly easy while still delivering that classic pot pie flavor. It’s a budget-friendly meal that costs less than store-bought frozen pies but tastes infinitely better. Let’s dive into creating this comforting classic!
Chicken Pot Pie Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Heat olive oil in a large skillet over medium heat. Add diced onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
Step 2: Make the Sauce
Add butter to the skillet and let it melt. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in chicken broth and milk until smooth.
Step 3: Combine Filling
Add the cooked chicken, frozen peas, thyme, salt, and pepper to the skillet. Stir everything together and simmer for 5 minutes until the sauce has thickened.
Step 4: Assemble the Pot Pie
Preheat oven to 375°F (190°C). Transfer the chicken mixture to a 9-inch baking dish. Arrange the refrigerated biscuits evenly over the top of the filling.
Step 5: Bake to Perfection
Bake for 20-25 minutes until biscuits are golden brown and the filling is bubbly. Let rest for 5 minutes before serving.
Expert Tips
- Use rotisserie chicken: For extra convenience, shredded rotisserie chicken works perfectly
- Customize vegetables: Add mushrooms, corn, or green beans for variety
- Make it creamy: Stir in 1/4 cup of heavy cream for a richer sauce
- Freezer-friendly: Assemble the pie but don’t bake, wrap tightly and freeze for up to 3 months
- Biscuit alternatives: You can also use homemade biscuit dough or puff pastry
Frequently Asked Questions
Can I use canned biscuits for chicken pot pie?
Yes! Refrigerated biscuit dough works perfectly and makes this recipe incredibly easy. They puff up beautifully and create that classic pot pie topping.
How long does chicken pot pie last in the refrigerator?
Leftover chicken pot pie will keep for 3-4 days in the refrigerator. Reheat in the oven at 350°F until warmed through.
Can I make chicken pot pie ahead of time?
Absolutely! Prepare the filling up to 2 days in advance and store covered in the refrigerator. Add biscuits and bake when ready to serve.
What’s the best way to cook chicken for pot pie?
Poaching chicken breasts in seasoned water or using leftover roasted chicken works great. You need about 2 cups of cooked, shredded chicken.
This easy chicken pot pie recipe delivers that comforting, homestyle taste with minimal effort. Perfect for busy weeknights or when you’re craving classic comfort food. The flaky biscuits bubbling in savory chicken gravy with tender vegetables will quickly become a family favorite!
Easy Chicken Pot Pie Recipe with Biscuits – Homestyle Comfort Food
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add diced onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- Add butter to the skillet and let it melt. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in chicken broth and milk until smooth.
- Add the cooked chicken, frozen peas, thyme, salt, and pepper to the skillet. Stir everything together and simmer for 5 minutes until the sauce has thickened.
- Preheat oven to 375°F (190°C). Transfer the chicken mixture to a 9-inch baking dish. Arrange the refrigerated biscuits evenly over the top of the filling.
- Bake for 20-25 minutes until biscuits are golden brown and the filling is bubbly. Let rest for 5 minutes before serving.
