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Easy Biscuit Chicken Pot Recipe

Enjoy this easy biscuit chicken pot pie recipe without all of the work of your traditional pot pie recipe!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Budget Friendly recipe, Chicken Breast Recipe, Chicken pot pie with biscuits, Favorite family dinner
Servings: 8
Calories: 478kcal

Equipment

  • large pan
  • Mixing Bowl
  • Whisk
  • 9x13 Inch Baking Dish

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 onion chopped fine
  • ½ cup carrots diced
  • ½ cup broccoli chopped
  • ½ cup cauliflower chopped
  • ¾ cup frozen peas thawed
  • salt and pepper to taste
  • 4 Tablespoons butter
  • ½ cup flour
  • cups milk
  • 2 cups low sodium chicken broth
  • 10.5 ounces cream of chicken soup 1 can
  • ½ teaspoon dried thyme
  • 4 boneless, skinless chicken breasts cooked and shredded
  • 16.3 ounces Pillsbury Grand Biscuits 1 can, 8 count

Instructions

  • Preheat the oven to 400 degrees.
  • 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.
  • 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.
  • 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.
  • Pour the filling into a 9 x 13 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.

Notes

We have always made Easy Biscuit Chicken Pot Pie with store bought biscuits. We like to use Pillsbury biscuits. They are easier to form into the muffin pan.
Homemade biscuits are another option for this recipe. Just add them to the top of the recipe after you have cut them out into circles. Watch them closely as the cooking time could vary. Just be sure the pot pie is heated through.

Nutrition

Calories: 478kcal | Carbohydrates: 44g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 969mg | Potassium: 594mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1813IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 3mg