Easy Biscuit Chicken Pot Pie

Easy Biscuit Chicken Pot Pie

I Love chicken pot pie, but it usually takes a lot of work to make it. This Biscuit Chicken Pot Pie takes a lot of the work out of this delicious dish! It was a huge hit in our house! The best part is, it is full of veggies and your kids will gladly eat them!

Serves: 8

Easy Biscuit Chicken Pot Pie

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 2 Tablespoons vegetable oil
  • 1 onion, chopped fine
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped broccoli
  • 1/2 cup of chopped cauliflower
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup of all-purpose flour
  • 1 1/2 cups milk
  • 2 to cups of low-sodium chicken broth
  • 1 regular size can of cream of chicken soup
  • 1/2 teaspoon dried thyme
  • 2 cups (about 1 pound) of cooked, shredded chicken
  • 3/4 cup frozen peas, thawed
  • 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
  3. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
  4. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
  5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.
Cuisine: American | Recipe Type: Main
7.6.4
391
http://www.sixsistersstuff.com/recipe/2014/09/easy-biscuit-chicken-pot-pie/

Easy biscuit chicken pot pie 2

Looking for more baked chicken recipes?
Baked Chicken Fajitas
Baked Honey Chicken Tenders
Crunchy Baked Chicken
Classic Baked Garlic Chicken
Baked Honey Lime Chicken Taquitos

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Comment on this Recipe

59 Responses to “Easy Biscuit Chicken Pot Pie”

  1. This recipe was amazing! My 3 and 5 year old have been complaining about "not liking" everything I've made for the last five days. Although I thought the recipe looked great, I was expecting another meal of complaining. To my most unexpected surprise, they LOVED this and devoured it (as did my husband....a huge meat and potato kind of guy.) Definitely something I will be making again!
  2. I put everything in the crock pot in the morning except for the biscuits. After cooking the biscuits in the oven, I tear them in half and put them side by side in a shallow/wide bowl and a big scoop of the veggies over the top. YUM! my kiddo likes a little cheese grated on top, too.
  3. Hi! This sounds so delicious! I am making freezer meals for my sister in law who is due to give birth to her second child any day now. I was wondering, do you bake this for the same time/temp if freezing first? Do you think she'd need to bake it for longer and or thaw it prior to baking? Thanks!
    • Here is a recipe to make your own biscuits - 2 cups all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1/2 cup shortening cup milk 1 egg ( large ) For the biscuits, combine the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, whisk milk and egg. Stir into crumb mixture just until moistened
  4. Janet Bareiss
    I had to modify your recipe, making homemade biscuits and homemade cream of chicken ... I have two kids with Celiac disease. But, the idea I totally loved, and all my kids loved it. (to make gluten free cream of chicken... 1/3 cup butter used to cook 1/4 of an onion diced, until translucent, add 1/3 cup g.f. flour. Stir for one minute. Add 1/2 cup of milk, 1/2 cup of chicken broth. Stir until creamy. Remove from heat. Add the cooked chicken and vegetables. )
  5. This is in the oven and it smells sooooo good! I made it with all ingredients on hand, so I subbed a bag of frozen broccoli, cauliflower, carrots for veggies in recipe. That was the only "change" if you can really call it that. So excited!!!! I will advise back after dinner!!!
  6. I literally just made this, and followed the instructions pretty much to the T. It was delicious!!! I had seconds lol. I did leave my biscuits on for about 18 min with a dash of butter on top and they came out perfect, cooked all the way through. Thank you so much for sharing.
  7. Theresa
    DELICIOUS !!! My husband and I are vegetarians. I replaced the cream of chicken with cream of celery and the chicken broth with vegetable broth -- for veggies I used frozen peas, carrots, string beans and corn, and chopped up an onion and mushrooms as well. You can use Q'orn "chikn tenders" as a substitute for the chicken. I served garlic mashed potatoes on the side. TIP:: pre-bake biscuits till the bottoms are slightly browned or else they will not bake all the way through. This dish is an absolute must try! We are considering serving it for our vegetarian thanksgiving ! Thanks for the recipe :) !
  8. This was really good! I switched out the chicken broth and used vegetable broth (maybe only used 1-1 1/2 cups), chopped the chicken rather than shredded for a better texture, added cubed cooked potato, and also pureed in some fresh yellow squash to add more veggies! Sneaky, sneaky ;) I did preface the biscuits for about 5 minutes and then put them on top of the mixture because i was nervous about them not cooking through. It was perfect! Everyone (hubby, plus 4 kids) loved it! Definitely will be making this again!
  9. This is the second time I've made this, and I sub out some veggies and do one large carrot, one large onion, 3 medium-small potatoes, and 3/4 cup of peas to keep it classic. I added in parsley and Italian seasoning and garlic powder, since my roommate loves spices. I used some homemade chicken broth I made a few months ago (and canned in mason jars - literally the best way!!!) and it just was popped in the oven. My roommate walked in and moaned in happiness and tried the sauce that goes over the meat and veggies and just about died. She keeps saying, "I can't believe this is going into my body. I'm so excited." Needless to say...this is staying on the list of things to make. Thank you! The biscuits are a great way to portion things out fairly, and I'm really excited to eat this soon! This definitely a recipe for people in their early 20's like me!
  10. Loved this recipe and will definitely be adding it to the rotation. The cooking times need to be adjusted however...not sure how you can say cooking time is 15 minutes when it cooks for 18 minutes before the biscuits are added and then another 10-12 minutes after. That's 30 minutes right there, and still does not count the 5-7 minutes to saute veggies or make the sauce. 15 minutes prep time to chop the veggies is reasonable, and I used a rotisserie chicken for the cooked chicken and that was another 15 minutes to debone and chop. All in all, I'd count on an hour to make this from start to finish. P.S. Did not have any problems with biscuits cooking all the way through in 10-12 minutes at 400 degrees.

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