Description
This easy chicken pot pie with biscuits is a creamy, comforting casserole loaded with veggies and topped with golden, buttery biscuit dough—perfect for cozy nights.
Ingredients
2 cups cooked chicken, shredded or chopped
1 tablespoon olive oil
3 tablespoons butter
1 small yellow onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth
1 cup whole milk or half-and-half
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can refrigerated biscuit dough (8 count)
1 tablespoon melted butter (for brushing)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil and butter over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for another minute.
Sprinkle in flour, stirring constantly for 1–2 minutes to create a roux.
Slowly whisk in chicken broth and milk until smooth and thickened.
Stir in Italian seasoning, salt, pepper, cooked chicken, and frozen vegetables. Simmer for 5 minutes.
Transfer mixture to a greased 9×13-inch baking dish.
Place biscuits evenly over the filling and brush tops with melted butter.
Bake uncovered for 25–30 minutes, until biscuits are golden brown and cooked through.
Let cool for 5 minutes before serving.
Notes
Use leftover or rotisserie chicken to save time.
For added flavor, mix shredded cheese into the filling.
Add red pepper flakes or diced jalapeño for a spicy twist.
Homemade biscuits can be substituted for the canned version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
