Chicken and Biscuit Pot Pie
Warm, comforting, and irresistibly satisfying, this Chicken and Biscuit Pot Pie is the ultimate homemade comfort food with a modern twist. Tender shredded chicken and colorful mixed vegetables are enveloped in a creamy, savory sauce made from a buttery roux, chicken broth, and milk, then seasoned to perfection with garlic powder, onion powder, and a touch of black pepper. The crowning glory? Fluffy, golden-brown biscuits that bake to perfection on top of the rich filling, providing the perfect balance of crispy and buttery goodness. This quick and easy casserole recipe comes together in just 15 minutes of prep time and is ready to serve in under an hour, making it a family-friendly weeknight dinner option. Whether you're craving a classic pot pie or want an elevated twist that's simple to make, this dish delivers hearty flavor and cozy vibes in every bite. Perfect for busy nights or potluck gatherings, it’s sure to become a new favorite!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 3 cups Cooked shredded chicken
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tube Refrigerated biscuit dough
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat.
Sprinkle the flour into the melted butter and whisk continuously for about 1-2 minutes to create a roux.
Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps, and cook for 3-5 minutes until the mixture thickens.
Stir in the garlic powder, onion powder, salt, and pepper, mixing well.
Add the cooked shredded chicken and frozen mixed vegetables to the skillet. Stir everything together and remove the skillet from the heat.
Transfer the chicken and vegetable mixture to a 9x13-inch baking dish, spreading it out evenly.
Open the refrigerated biscuit dough tube and place the biscuits over the chicken filling, leaving a bit of space between each biscuit for even baking.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Remove the dish from the oven and let it cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 8160 mg | 355% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 57.7 g | ||
| Protein | 280.8 g | 562% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 673 mg | 52% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
