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easy-chicken-pot-pie-with-biscuits---i-heart-recipes_feature

Easy Chicken Pot Pie Recipe with Biscuits - Homestyle Comfort Food

This easy chicken pot pie recipe transforms simple ingredients into a satisfying homestyle meal using store-bought biscuits for convenience. It's a comforting classic perfect for busy weeknights that delivers that traditional pot pie flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes until biscuits are golden brown and the filling is bubbly. Let rest for 5 minutes before serving.

Notes

Use rotisserie chicken for convenience, customize vegetables as desired, stir in heavy cream for richer sauce, can be frozen before baking for up to 3 months