Craving a warm, comforting dinner that’s easy to make and incredibly satisfying? This Simple Chicken Pot Pie with Biscuits is the perfect solution for those cozy nights when you want something hearty and delicious without spending hours in the kitchen. The dish reimagines the classic pot pie by swapping out the traditional pie crust for a fluffy, buttery biscuit topping that complements the creamy chicken and vegetable filling beautifully. Not only is it a hit among family and friends, but it is also a great dish for meal prep, offering leftovers that taste just as delightful the next day.
This recipe is not just about flavor—it’s also about convenience. You can whip up this Simple Chicken Pot Pie with Biscuits in about 40 minutes, making it an ideal choice for busy weeknights or any time you need a satisfying meal in a hurry. The combination of tender chicken, colorful vegetables, and a rich, savory sauce makes it a wonderful winter dish, though it’s delicious in any season. If you’re looking for easy recipe ideas that feel like home, this pot pie should be at the top of your list.
Why You’ll Love This Simple Chicken Pot Pie with Biscuits
- Quick and Easy: This recipe takes just 40 minutes from start to finish, perfect for weeknights!
- Family-Friendly: The delicious flavors appeal to both kids and adults, making it a meal everyone will enjoy.
- Comfort Food: Filled with creamy chicken and vegetables, this dish is the epitome of comfort food.
- Versatile: Perfect for pairings with salads or bread, and it reheats wonderfully!
- Freezer-Friendly: Make a batch ahead of time and freeze it for future easy dinners.
Preparation Phase & Tools to Use
Before diving into making your Simple Chicken Pot Pie with Biscuits, it’s essential to prepare your kitchen for success. Start by gathering all the ingredients listed to ensure a smooth cooking experience. You will need a large skillet for cooking the filling and a 9×13-inch greased baking dish for the final assembly. Having measuring cups and spoons on hand will help you keep everything organized while preparing this dish. A whisk is also crucial for smoothly mixing the chicken broth and milk into the flour to avoid any lumps. If you prefer to save time, consider using leftover rotisserie chicken instead of cooking your own, making this recipe even simpler.
Ingredients
- 2 cups cooked chicken, shredded
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups frozen mixed vegetables
- 1 can refrigerated biscuits
- Optional melted butter or egg wash
- Optional fresh chopped parsley
Instructions
Step 1: Sauté the Aromatics
Begin your Simple Chicken Pot Pie with Biscuits by melting the butter in a large skillet over medium heat. Once melted, add the chopped onions and cook them until they are soft and translucent, which should take about 3 to 4 minutes. This initial step is crucial as it builds the flavor base of your dish. Next, incorporate the minced garlic and allow it to cook for about 30 seconds, just until fragrant—be careful not to let it brown, as burnt garlic can impart a bitter taste.
Step 2: Make the Sauce
Once the aromatics are ready, stir in the flour and cook for an additional minute. This process helps to slightly toast the flour and removes its raw taste. Gradually whisk in the low-sodium chicken broth, ensuring a smooth mixture without any lumps. Afterward, add the whole milk, and allow the sauce to simmer until it starts thickening and becomes creamy—this usually takes about 5 minutes on medium heat. The consistency should be thick enough to coat the back of a spoon.
Step 3: Season and Combine
Next, season your creamy mixture with salt, black pepper, dried thyme, and parsley. Stir them in fully to infuse the flavors throughout the sauce. Once seasoned, fold in the shredded chicken and the frozen mixed vegetables, letting everything simmer together for about 4 to 5 minutes. The vegetables will heat through and blend with the creamy filling, ensuring every bite is rich and satisfying.
Step 4: Assemble the Pot Pie
Preheat your oven to 375°F (190°C). Pour the hearty chicken filling into a greased 9×13-inch baking dish, spreading everything evenly. Now, open your can of refrigerated biscuits and arrange them on top of the filling. Make sure to leave a little space between each biscuit to allow them to rise and brown while baking.
Step 5: Bake Until Golden
Place the baking dish in the preheated oven and bake for about 20 to 25 minutes. You’ll know it’s done when the biscuits turn golden brown on top and are cooked through. If the biscuits start browning too quickly during baking, loosely cover the dish with aluminum foil to prevent burning. Once out of the oven, feel free to brush the tops with melted butter or an egg wash for added shine and flavor, garnishing with freshly chopped parsley if desired.
Variations
- Protein: Substitute the chicken with turkey or even canned tuna for a different flavor profile.
- Vegetables: Feel free to use fresh vegetables like carrots and peas or whatever veggie blend you prefer.
- Spices: Experiment with spices like rosemary or sage for a unique twist on the classic flavor.
Cooking Notes
- This recipe is incredibly adaptable—don’t hesitate to swap out ingredients based on your preferences!
- Using pre-cooked chicken not only saves time but also enhances the flavor.
Serving Suggestions
- Pair the pot pie with a fresh garden salad for a light and wholesome meal.
- Serve with crusty bread or garlic bread for dipping into that creamy filling.
Tips
- For extra richness, consider adding a splash of white wine to the sauce while it simmers.
- If you enjoy spice, a dash of cayenne or chili powder can elevate the flavor of the filling.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 25 grams
- Sodium: 900 mg
FAQs
Can I make this chicken pot pie in advance?
Absolutely! You can prepare the filling ahead of time and store it in the fridge for up to 2 days. Just assemble it with the biscuits before baking.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I freeze this recipe?
Yes, you can freeze the unbaked pot pie. Just assemble it and cover tightly. It can be frozen for up to 3 months. Bake it directly from the freezer, adjusting the cooking time accordingly.
What if I don’t have refrigerated biscuits?
If you don’t have refrigerated biscuits, you can use a homemade biscuit recipe or even store-bought pie crust as a topping instead.
Conclusion
In conclusion, this Simple Chicken Pot Pie with Biscuits is truly a delightful dish that brings the warmth and comfort you crave. With its creamy filling, flaky biscuit topping, and easy preparation, it stands out as a go-to recipe for anyone looking to create satisfying meals at home. Don’t just take my word for it—give it a try and see for yourself how it balances flavor and convenience. Feel free to explore variations that suit your taste and make it an even more personal family favorite. When you do, be sure to share your experience and any tweaks you made in the comments below!
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Simple Chicken Pot Pie with Biscuits
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Simple Chicken Pot Pie with Biscuits is a delightful dish that brings warmth and comfort, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups frozen mixed vegetables
- 1 can refrigerated biscuits
- Optional melted butter or egg wash
- Optional fresh chopped parsley
Instructions
- Begin your Simple Chicken Pot Pie with Biscuits by melting the butter in a large skillet over medium heat. Once melted, add the chopped onions and cook them until they are soft and translucent, which should take about 3 to 4 minutes. This initial step is crucial as it builds the flavor base of your dish. Next, incorporate the minced garlic and allow it to cook for about 30 seconds, just until fragrant—be careful not to let it brown, as burnt garlic can impart a bitter taste.
- Once the aromatics are ready, stir in the flour and cook for an additional minute. This process helps to slightly toast the flour and removes its raw taste. Gradually whisk in the low-sodium chicken broth, ensuring a smooth mixture without any lumps. Afterward, add the whole milk, and allow the sauce to simmer until it starts thickening and becomes creamy—this usually takes about 5 minutes on medium heat. The consistency should be thick enough to coat the back of a spoon.
- Next, season your creamy mixture with salt, black pepper, dried thyme, and parsley. Stir them in fully to infuse the flavors throughout the sauce. Once seasoned, fold in the shredded chicken and the frozen mixed vegetables, letting everything simmer together for about 4 to 5 minutes. The vegetables will heat through and blend with the creamy filling, ensuring every bite is rich and satisfying.
- Preheat your oven to 375°F (190°C). Pour the hearty chicken filling into a greased 9×13-inch baking dish, spreading everything evenly. Now, open your can of refrigerated biscuits and arrange them on top of the filling. Make sure to leave a little space between each biscuit to allow them to rise and brown while baking.
- Place the baking dish in the preheated oven and bake for about 20 to 25 minutes. You’ll know it’s done when the biscuits turn golden brown on top and are cooked through. If the biscuits start browning too quickly during baking, loosely cover the dish with aluminum foil to prevent burning. Once out of the oven, feel free to brush the tops with melted butter or an egg wash for added shine and flavor, garnishing with freshly chopped parsley if desired.
Notes
This recipe is incredibly adaptable—don’t hesitate to swap out ingredients based on your preferences! Using pre-cooked chicken not only saves time but also enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 25 g