Description
A comforting chicken pot pie topped with flaky, buttery biscuits, filled with tender chicken and vibrant mixed vegetables in a creamy sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 can refrigerated biscuit dough
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onions and cook until soft, about 3-5 minutes.
- Stir in flour, salt, pepper, garlic powder, and thyme, cooking for 1 minute to create a roux.
- Gradually add chicken broth and milk, stirring until the mixture thickens, typically around 5 minutes.
- Add shredded chicken and mixed vegetables, stirring to combine thoroughly.
- Pour the chicken mixture into a greased baking dish.
- Top with biscuit dough, placing the biscuits over the filling, leaving some space for them to expand.
- Bake for 20-25 minutes or until the biscuits are golden brown.
- Let cool slightly before serving.
Notes
Use rotisserie chicken for a quicker prep. Adjust seasonings to your taste and make sure not to overmix the dough.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 50mg