Tea Biscuit Wrapped Chicken Pie
Cozy up with the ultimate comfort food twist—Tea Biscuit Wrapped Chicken Pie! This hearty dinner recipe combines the creamy richness of a classic chicken pot pie filling with a golden, flaky tea biscuit crust that's both tender and buttery. Featuring shredded cooked chicken, a medley of vibrant mixed vegetables, and a luscious roux-based sauce seasoned with thyme, this dish is a feast of flavors and textures. The biscuit topping, made with a quick and easy baking mix, adds a rustic charm while locking in all the savory goodness below. Perfect for weeknight family meals or a casual gathering, this one-dish wonder is ready in under an hour and serves six. Impress your guests with this unique take on a timeless favorite—comfort food has never looked (or tasted) so good! Keywords: tea biscuit chicken pie, chicken pot pie with biscuit crust, easy chicken dinner, comfort food recipe, family-friendly meal.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cups Whole milk
- 1.5 cups Frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 2 cups Baking mix (like Bisquick or similar)
- 0.75 cups Whole milk (for biscuit dough)
- 2 tablespoons Unsalted butter (melted, for biscuit dough)
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat the oven to 400°F (200°C).
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk and cook the mixture until thickened, about 5–7 minutes.
Stir in the shredded chicken, mixed vegetables, salt, black pepper, and dried thyme. Remove from heat and set aside to cool slightly.
In a large mixing bowl, prepare the tea biscuit dough by combining the baking mix, milk, and melted butter. Mix until just combined, being careful not to overmix.
Transfer the chicken filling to a greased 9-inch pie dish or casserole dish, spreading it evenly.
On a lightly floured surface, roll out the biscuit dough to fit the top of the pie dish. Carefully lay the dough over the chicken filling, trimming any excess.
Crimp the edges of the dough along the rim of the dish to seal. Cut small slits in the center of the dough to allow steam to escape.
Brush the biscuit crust with the beaten egg to achieve a golden, glossy finish.
Bake in the preheated oven for 25–30 minutes, or until the biscuit crust is golden brown and the filling is bubbly.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 6406 mg | 279% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 44.3 g | ||
| Protein | 201.1 g | 402% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 943 mg | 73% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3153 mg | 67% | |
*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.
