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Delicious chicken pot pie topped with flaky biscuits, a comforting meal.

Chicken Pot Pie with Biscuits

A comforting chicken pot pie topped with golden, flaky biscuits that delivers warmth and satisfaction for family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, diced Rotisserie chicken works great.
  • 1 cup frozen mixed vegetables Use peas and carrots or a mixed blend; no need to thaw.
  • 1 cup chicken broth Low-sodium broth helps control salt.
  • 1/2 cup milk Whole milk gives creaminess.
  • 1/4 cup butter Use real butter for flavor.
  • 1/4 cup all-purpose flour This is your thickening agent.
  • 1 teaspoon onion powder Gives gentle flavor without chunks.
  • 1 teaspoon garlic powder Blends smoothly into the sauce.
  • Salt and pepper to taste Adjust after the sauce thickens.
Biscuit Topping
  • Biscuits (homemade or refrigerated) Refrigerated dough is a real time saver.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. In a saucepan, melt the butter over medium heat. Stir in flour, onion powder, garlic powder, salt, and pepper; cook for 1 minute.
  3. Gradually whisk in chicken broth and milk; cook until thickened.
  4. In a large bowl, combine cooked chicken and mixed vegetables. Pour the sauce over the chicken mixture and stir to combine.
  5. Pour the mixture into a baking dish.
  6. Bake the mixture for 20 minutes.
  7. Remove from the oven and top with biscuits.
  8. Return to the oven and bake until biscuits are golden brown, about 15-20 minutes.
  9. Let cool slightly before serving.

Notes

Serve family-style and pair with a simple green salad or steamed beans. For a comforting experience, enjoy with a warm drink and buttered rolls on the side. Store leftovers in an airtight container for up to 3 days.