Description
Easy Chicken Pot Pie with Biscuits features tender chicken and veggies in creamy gravy under flaky biscuits—a one-pan comfort classic ready in 45 minutes.
Ingredients
Scale
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 tsp minced garlic
- 1/3 cup all-purpose flour
- 2 3/4 cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups shredded cooked chicken
- 10 oz frozen mixed vegetables, thawed
- 1 package refrigerated biscuits
Instructions
1. Preheat oven to 400°F and grease skillet.
2. Melt butter with oil; sauté onion and garlic.
3. Whisk in flour, then broth and milk; thicken.
4. Add chicken and veggies.
5. Top with biscuits; bake 15-20 mins.
Notes
Use rotisserie chicken for ease.
Freeze filling up to 3 months.
GF: Use 1:1 flour and biscuits.
Add thyme for herby boost.
Leftovers keep 4 days in fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop to Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 pie
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg