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To make this warm and tasty dish, gather these ingredients: - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn, beans) - 1 cup chicken broth - 1 cup milk - 1/3 cup butter - 1/3 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - Salt and pepper to taste - 1 can (about 10 ounces) refrigerated biscuit dough - Fresh herbs (parsley or thyme) for garnish Choosing fresh ingredients is key for great taste. Here are some tips: - Chicken: Use cooked chicken from a rotisserie for great flavor. You can boil or bake chicken breasts if you prefer. - Vegetables: Pick frozen mixed vegetables without added sauces. They’re quick and keep their nutrients. - Broth and Milk: Use low-sodium chicken broth for more control over salt. Whole milk gives a creamy texture. - Herbs: Fresh herbs add brightness. Look for vibrant colors and no brown spots. If you want to mix things up, here are some alternatives: - Chicken: Swap in turkey or even cooked sausage for a different flavor. - Vegetables: Use fresh veggies like bell peppers or mushrooms instead of frozen ones. - Broth: Vegetable broth works well if you want a lighter taste. - Dough: Make homemade biscuits if you want a personal touch. They will add a special flavor. {{ingredient_image_1}} This dish requires a few simple steps. First, you need to gather all your ingredients. Make sure your chicken is cooked and shredded. This recipe takes about 15 minutes to prep, so you can start with the filling while the oven preheats. 1. Preheat the oven to 375°F (190°C). This ensures your pie cooks evenly. 2. Melt the butter in a large saucepan over medium heat. Once melted, add the flour, garlic powder, onion powder, salt, and pepper. Stir to make a roux. Cook this mix for 1-2 minutes until it turns golden. 3. Whisk in the chicken broth and milk slowly. Keep stirring until the mixture thickens. It should bubble gently. 4. Add the shredded chicken and frozen vegetables to the thickened sauce. Stir well and let it simmer for about 5 minutes. Taste and adjust the seasoning with salt, pepper, and thyme. 5. Transfer the chicken mixture into a 9-inch pie dish. Spread it out evenly. 6. Open the biscuit dough can and separate the biscuits. Place them on top of the chicken mix. Make sure to cover the surface evenly. 7. Bake in the oven for 20-25 minutes. The biscuits should turn golden brown and be cooked through. 8. Remove from the oven and let it cool slightly before serving. You can garnish with fresh herbs like parsley or thyme for extra flavor. Enjoy this comforting dish with family or friends! When making Biscuit Chicken Pot Pie, avoid these common pitfalls: - Skipping the Roux: A good roux is key. It thickens the sauce. Skipping it leads to a runny filling. - Overcooking the Vegetables: Frozen mixed veggies cook fast. Add them at the right time to keep their crunch. - Not Seasoning Enough: Taste as you go. If you don’t season well, the dish can taste bland. - Ignoring the Biscuit Dough: Don't stack biscuits too close. They need room to puff up and brown. Making a roux is simple. Here’s how to do it right: 1. Melt Butter: Start with melted butter in a pan. 2. Add Flour: Whisk in flour quickly to avoid lumps. 3. Cook: Stir for 1-2 minutes until golden. This builds flavor. 4. Whisk in Liquid: Slowly add chicken broth and milk. Keep stirring to avoid clumps. The roux should be smooth and thick. This step gives your pot pie a rich flavor. Seasoning makes a big difference. Try these tips: - Use Fresh Herbs: Fresh parsley or thyme adds bright flavor. Add it just before serving for the best taste. - Experiment with Spices: Garlic powder and onion powder are great, but don’t stop there. Try adding a dash of paprika for warmth. - Balance the Salt: Start with a little salt and pepper. Taste and adjust as needed. Too much salt can ruin the dish. - Add Citrus: A squeeze of lemon juice brightens the flavors. Just a little can make a big impact. These tips will help you create a Biscuit Chicken Pot Pie that is full of flavor and comfort. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken or any other cooked chicken you have on hand, making it a great way to save time and reduce waste. Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have in the fridge. Broccoli, bell peppers, or green beans can add great flavor and color. Perfect Biscuit Topping: For extra flavor, brush the biscuit tops with melted butter and sprinkle with garlic powder or herbs before baking. Make It Ahead: You can prepare the chicken and vegetable mixture ahead of time. Just assemble with the biscuits and bake when you're ready to serve. {{image_2}} You can switch up the protein in your pot pie. Try turkey or beef for a twist. You can also use cooked sausage for a hearty flavor. Just ensure the meat is cooked before adding it to the sauce. This small change makes the dish fun and keeps it interesting. For a vegetarian version, replace the chicken with hearty veggies. Use mushrooms, zucchini, or even chickpeas for protein. Keep the mixed vegetables for color and taste. You can add more herbs like rosemary or basil to enhance the flavor. This option is perfect for meatless meals and is still very satisfying. If you need a gluten-free meal, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure the biscuit dough is gluten-free too. Some stores offer good gluten-free biscuit options. You can also thicken the sauce with cornstarch mixed in cold water. This keeps the rich taste while being safe for those with gluten issues. To keep your Biscuit Chicken Pot Pie fresh, store it in an airtight container. Make sure to let it cool down before sealing. This helps keep the texture nice. Place it in the fridge within two hours of cooking. It will stay good for about three to four days. If you want to save some for later, freezing is a great option. First, let the pie cool completely. Then, cut it into portions for easy use. Wrap each piece tightly in plastic wrap and then in foil. Label each with the date. You can freeze it for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. Reheating your pot pie is easy. You can use the oven for the best taste. Preheat the oven to 350°F (175°C). Place the pie in a safe dish and cover it with foil. Heat it for about 20-25 minutes or until warm. If you want the biscuits to stay crisp, remove the foil for the last five minutes. You can also use a microwave, but the texture won’t be as good. Heat it in short bursts to avoid drying it out. Enjoy your comforting meal! Yes, you can use raw chicken. Just ensure to cook it fully before adding. To do this, heat your pan and add the raw chicken. Cook it until it is no longer pink. This usually takes about 10-15 minutes. Once cooked, shred the chicken and follow the rest of the recipe. This method adds extra flavor to your dish. Making homemade biscuit dough is easy! You will need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup cold butter, cubed - 3/4 cup milk Start by mixing the flour, baking powder, and salt in a bowl. Then, cut in the butter until it looks like crumbs. Pour in the milk and stir until just combined. Don’t overmix! Roll out the dough and cut it into rounds or drop spoonfuls on top of the chicken filling. Biscuit Chicken Pot Pie is a complete meal on its own. However, you can serve it with a simple salad or steamed veggies. A fresh green salad with a light dressing balances the richness of the pot pie. You could also add some crusty bread for dipping. This makes the meal hearty and satisfying. This blog covered how to make Biscuit Chicken Pot Pie from start to finish. We discussed key ingredients, cooking steps, and ways to avoid common mistakes. You learned about variations, like using different proteins and making it vegetarian. Lastly, we explored how to store leftovers and answered your burning questions. Enjoying this dish is easy with the right tips. Now, gather your fresh ingredients and get cooking! This easy recipe helps you create a comforting meal for everyone to enjoy.

Biscuit Chicken Pot Pie

A comforting chicken pot pie topped with flaky biscuits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
  • 1 cup chicken broth
  • 1 cup milk
  • 1.0 cup butter
  • 1.0 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • to taste salt and pepper
  • 1 can refrigerated biscuit dough (about 10 ounces)
  • for garnish fresh herbs (parsley or thyme)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large saucepan over medium heat, melt the butter. Stir in the flour, garlic powder, onion powder, salt, and pepper to create a roux. Cook for 1-2 minutes until golden.
  • Slowly whisk in the chicken broth and milk, stirring continuously until the mixture thickens and bubbles.
  • Add the shredded chicken and frozen mixed vegetables to the thickened sauce. Stir well to combine and let it simmer for about 5 minutes. Adjust seasoning with salt, pepper, and thyme.
  • Transfer the chicken and vegetable mixture to a 9-inch pie dish or a similar oven-safe dish.
  • Open the can of biscuit dough and separate the biscuits. Arrange them on top of the chicken mixture, covering the surface evenly.
  • Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  • Remove from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired.

Notes

Garnish with fresh herbs for added flavor.
Keyword biscuit, chicken, pot pie