Description
Comforting chicken pot pie with biscuits brings hearty southern charm to dinner tables with creamy filling and golden-topped pastry. Warm, flaky layers promise a delightful meal you’ll savor with each satisfying bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) cooked chicken, diced
Vegetables:
- 2 cups mixed vegetables (carrots, peas, corn)
Dairy and Liquid Base:
- 1/3 cup (76 grams) butter
- 2/3 cup (160 milliliters) milk
- 1 3/4 cups (414 milliliters) chicken broth
Flour and Seasoning:
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Topping:
- 1 can (8 ounces/226 grams) refrigerated biscuits
Instructions
- Prepare the oven by heating to 400°F (200°C), ensuring a perfect baking environment for the pot pie.
- Create a roux in a large skillet by melting butter over medium heat, then incorporating flour and whisking for approximately 1 minute to develop a smooth base.
- Gradually introduce chicken broth and milk while continuously whisking, allowing the mixture to thicken and become creamy over 3-5 minutes.
- Enhance the sauce with garlic powder, onion powder, dried thyme, salt, and pepper, stirring thoroughly to distribute flavors evenly.
- Integrate diced chicken and mixed vegetables into the creamy sauce, ensuring complete coating and even distribution.
- Transfer the chicken and vegetable mixture into a 9×13 inch baking dish, creating a hearty foundation for the pot pie.
- Layer refrigerated biscuits across the top of the chicken mixture, covering the entire surface for a golden, fluffy crust.
- Bake in the preheated oven for 25-30 minutes until biscuits turn golden brown and the filling becomes bubbling hot.
- Allow the pot pie to rest for a few minutes after removing from the oven, then serve and savor the comforting, warm dish.
Notes
- Use low-sodium chicken broth to control salt intake and create a healthier version of the dish.
- Swap frozen mixed vegetables with fresh seasonal vegetables for enhanced nutritional value and vibrant flavor.
- Replace whole milk with lighter alternatives like almond or oat milk to reduce calories and make the recipe dairy-free.
- Sprinkle some herbs like fresh parsley or chives on top after baking for added freshness and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg