Enjoy this easy biscuit chicken pot pie recipe without all of the work of your traditional pot pie recipe! You can make this recipe and still get all the best parts of everyone's favorite hearty comfort food.
This Easy Biscuit Chicken Pot Pie is such an easy chicken breast recipe to make that it has become a favorite family dinner to make in our house.
You can make this meal up in no time and get all of the comfort food you need! It’s a modern take on the classic chicken pot pie, and you can use any biscuit dough you would like (that’s the best part)!
Chicken pot pie with biscuits is the perfect answer to a quick dinner for those busy weeknights, without compromising flavor. Plus it makes absolutely wonderful leftovers too! This is one of the best chicken pot pie recipes. The yummy chicken mixture with the tender biscuits makes this one of our most popular recipes!
This is a budget-friendly recipe to make when you are trying to stay within your budget or at the end of the month! We all know how that goes, so skip the box mac and cheese and make this hearty chicken pot pie.
Ingredient Notes
- Vegetable oil
- Chopped onion
- Diced carrots
- Chopped broccoli
- Chopped cauliflower
- Frozen peas
- Salt
- Pepper
- Butter
- Flour
- Milk
- Chicken broth
- Cream of chicken soup
- Dried thyme
- Boneless, skinless, chicken breasts (cooked and shredded)
- Pillsbury Grand biscuits
How To Make Our Easy Biscuit Chicken Pot Pie
- Begin by preheating the oven to 400 degrees.
- Then in a large pan, heat the vegetable oil on medium-high heat.
- After the oil is hot, throw in the onions, broccoli, cauliflower, and thawed peas to saute them until they become tender. This should take about 5-7 minutes.
- Then season the vegetables with salt and pepper to your liking.
- When you are done sauting the vegetables, put them in a large bowl with the shredded chicken and set it aside.
- Using the same pan, reduce the heat and add the butter to the pot.
- Once the butter has melted, stir in the flour and cook it while stirring it constantly to make the roux.
- Then carefully whisk in the milk, chicken broth, cream of chicken soup, and the dried thyme.
- When that has all been added, allow the sauce to come to a simmer and let it simmer for about 1 minute to let the sauce thicken up and then add salt and pepper to your liking.
- Once the sauce is thick, turn off the heat and put the vegetables and chicken in the pot with the sauce.
- Stir everything together until the filling is well combined. If the filling is too thick, stir in a little extra chicken broth or milk until you get the right consistency.
- Then pour the filling into a 9×13 inch baking dish and bake it for 18 minutes.
- After 18 minutes, remove the dish from the oven and top it off with the 8 biscuits and put it back in the oven for another 10-12 minutes or until the biscuits are golden brown and the filling is bubbly.
- Allow the pot pie to cool and set up for about 5 minutes and then serve it warm!
Storing and Other Tips
You can store this in an airtight container in the fridge for up to 4 days. The flaky biscuits might lose a bit of their texture.
If you want to get fancy, you can make homemade biscuits instead of store-bought biscuits. Fresh veggies are also great for this recipe, but frozen veggies work too.
Serving Suggestions
- Seven Layer Green Salad Recipe
- Strawberry Spinach Salad and Homemade Poppy Seed Dressing Recipe
- Twisted Cheese Breadsticks Recipe
- Sheet Pan Garlic Breadsticks Recipe
Easy Biscuit Chicken Pot Pie
Enjoy this Easy Biscuit Chicken Pot recipe without all of the work of your traditional pot pie recipe!
Serving servings
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
- 1½ 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: 478 kcal · Carbohydrates: 44 g · Protein: 21 g · Fat: 24 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 59 mg · Sodium: 969 mg · Potassium: 594 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 1813 IU · Vitamin C: 16 mg · Calcium: 108 mg · Iron: 3 mg
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