Chicken Pot Pie with Biscuits
A comforting Chicken Pot Pie with a flaky biscuit topping, perfect for using leftover chicken and vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can refrigerated biscuits or homemade biscuit dough
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the butter in a skillet over medium heat. Once melted, stir in flour, salt, and pepper to create a roux.
- Make the filling by gradually whisking in the chicken broth and milk, cooking until thickened, about 5 minutes.
- Combine the diced chicken and mixed vegetables into the sauce until evenly distributed.
- Transfer the mixture into a baking dish, smoothing out the top.
- Add the refrigerated biscuits or dollops of homemade dough over the filling.
- Bake for 20-25 minutes until the biscuits are golden brown.
- Enjoy the Chicken Pot Pie hot!
Notes
Use leftover rotisserie chicken for convenience and customize the filling with your preferred vegetables.
Find it online: https://www.homeydishdiary.com/chicken-pot-pie-with-biscuits/