Chicken Pot Pie on Biscuits
Delight in the comforting flavors of classic chicken pot pie with a delicious twist in this "Chicken Pot Pie on Biscuits" recipe! Featuring tender shredded chicken, a rich and creamy sauce infused with garlic and thyme, and a medley of vibrant mixed vegetables, this dish transforms traditional pot pie by swapping the crust for golden, flaky biscuits. Easy to make and ready in just 45 minutes, this recipe is perfect for busy weeknights or cozy family dinners. Serve the savory filling over warm biscuits for a hearty, satisfying meal that's sure to please. Garnished with fresh parsley, this dish brings together the nostalgic taste of pot pie with the versatility of a biscuit base. Perfect for those seeking comfort food with a creative twist!
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Recipe Information
Ingredients
- 3 cups Cooked chicken, shredded or diced
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Frozen mixed vegetables (carrots, peas, corn, and green beans)
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 8 biscuits Refrigerated biscuit dough
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven according to the instructions on the refrigerated biscuit dough package. Bake the biscuits as directed and set them aside when done.
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the melted butter and garlic, stirring continuously to make a roux. Cook the roux for about 1-2 minutes until it turns a light golden color.
Gradually add the chicken broth, whisking constantly to prevent lumps. Bring to a simmer and let it thicken slightly, about 3-4 minutes.
Stir in the heavy cream, salt, black pepper, and dried thyme. Continue to cook until the mixture is smooth and creamy.
Add the shredded chicken and frozen mixed vegetables to the skillet. Stir to combine and let the filling simmer on low heat for about 10 minutes, stirring occasionally.
Taste the filling and adjust seasonings as needed. Remove from heat when the vegetables are tender and the mixture is well combined.
To serve, split a baked biscuit in half and place the bottom half on a plate. Spoon a generous portion of the chicken pot pie mixture over the biscuit, then top with the other half of the biscuit.
Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 7834 mg | 341% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 41.9 g | ||
| Protein | 264.6 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3537 mg | 75% | |
*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.
