This Chicken Pot Pie with Biscuits is a comforting dish filled with tender chicken, veggies, and a creamy sauce, all tucked under fluffy biscuit tops. It’s like a warm hug on a plate!
Making this is a breeze, and I love how the biscuits bake up golden and tasty. Perfect for dinners when you want something simple yet delicious! Yum! 🥧
Key Ingredients & Substitutions
Cooked Chicken: Use diced rotisserie chicken for convenience. If you have leftovers, shredded chicken also works well. For a vegetarian option, consider using beans or mushrooms to add heartiness.
Mixed Vegetables: This recipe is great with carrots, peas, and corn, but feel free to use frozen or fresh vegetables. Broccoli, green beans, or bell peppers can add a nice twist. Just chop them small for even cooking!
Butter: Butter adds wonderful flavor, but if you’re looking for a lighter fat, you can substitute with olive oil or a dairy-free option like coconut oil. Remember that this might slightly change the taste.
All-Purpose Flour: While all-purpose flour is standard for thickening, you can use whole wheat flour for a nuttier flavor or cornstarch as a gluten-free alternative. Just mix cornstarch with a bit of cold water before adding to ensure it dissolves evenly.
Refrigerated Biscuits: The pre-made biscuits save time, but you could try homemade biscuit dough for a fresher taste. Biscuit mixes also work great if you’re in a pinch!
How Do I Get the Filling to Thicken Properly?
One of the key steps in making chicken pot pie is ensuring your filling thickens just right. This will give it that delicious, creamy texture everyone loves. Here’s how you can succeed:
- Start by melting the butter over medium heat before adding flour. Stir constantly to cook out the raw flour taste (about 1 minute).
- Gradually whisk in your chicken broth and milk. This step is crucial as adding the liquids too quickly can cause lumps. Keep whisking!
- Allow the mixture to cook for 3-5 minutes until it thickens to a creamy consistency. If it’s too thick, add a splash of broth or milk; if too thin, let it simmer a bit longer.
How to Make Chicken Pot Pie With Biscuits
Ingredients You’ll Need:
For The Filling:
- 1 lb cooked chicken, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
For The Topping:
- 1 can (8 oz) refrigerated biscuits
How Much Time Will You Need?
This chicken pot pie recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So, you can enjoy a warm, homemade meal in less than an hour. Quick and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s nice and hot when your pot pie is ready to bake.
2. Make the Sauce:
In a large skillet over medium heat, melt the butter until it’s bubbly. Once melted, add the flour and stir it with a whisk for about 1 minute. This will help thicken the sauce.
3. Add Liquids:
Gradually pour in the chicken broth and milk while continuously whisking. Keep whisking until the mixture thickens, which should take about 3-5 minutes. You’ll want it creamy and smooth!
4. Season the Mixture:
Add in the garlic powder, onion powder, dried thyme, salt, and pepper. Stir well to combine all those delicious flavors together.
5. Combine Chicken and Veggies:
Fold in the diced chicken and mixed vegetables, making sure they get nicely coated in the creamy sauce. This is where the magic happens—so colorful and yummy!
6. Prepare for Baking:
Pour the chicken mixture into a 9×13 inch baking dish. It’s going to be the base of your comforting pie.
7. Top with Biscuits:
Open the can of refrigerated biscuits and arrange them on top of the chicken mixture. This will create a wonderful topping that gets golden and fluffy while baking.
8. Bake:
Pop the baking dish into your preheated oven and let it bake for about 25-30 minutes. You’ll know it’s ready when the biscuits are golden brown and the filling is bubbly. Your kitchen will smell amazing!
9. Serve and Enjoy:
Once it’s out of the oven, let the pot pie cool for a few minutes before serving. This will help it set a bit. Grab a spoon and enjoy your delicious chicken pot pie with biscuits warm from the oven!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh vegetables, just chop them into bite-sized pieces and sauté them in the skillet for a few minutes before adding the chicken and sauce. Make sure to cook them until they’re tender, which usually takes about 5-7 minutes.
What Can I Substitute for the Biscuits?
If you want to skip store-bought biscuits, you can make your own biscuit dough easily! Use a simple recipe with flour, baking powder, salt, butter, and milk. Alternatively, try using puff pastry; just roll it out and place it on top of the chicken filling instead!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F (175°C) until warmed through, or reheat in the microwave, though the biscuits may lose their crispiness.
Can I Make This Recipe Gluten-Free?
Yes! To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for thickening sauces. Also, look for gluten-free biscuits at the store or make your own! Just ensure the broth and other ingredients are gluten-free as well.
