Description
This Simple Chicken Pot Pie with Biscuits is the ultimate comfort food. Creamy chicken and veggie filling topped with fluffy golden biscuits, all baked in one skillet. A cozy, family-friendly recipe perfect for weeknights or weekends. Keywords: chicken pot pie, biscuit topping, comfort food, easy chicken dinner.
Ingredients
3 cups cooked shredded chicken
1 medium yellow onion, diced
2 medium carrots, sliced
2 celery stalks, chopped
1 cup green peas
3 cloves garlic, minced
4 tablespoons butter
1/3 cup all-purpose flour
2 cups chicken broth
3/4 cup heavy cream or milk
1 teaspoon dried thyme or 1 tablespoon fresh thyme
Salt and pepper to taste
8 biscuits (store-bought or homemade)
Instructions
1. Melt butter in an oven-safe skillet over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until soft.
2. Add garlic and cook for 1–2 minutes until fragrant.
3. Sprinkle flour over the vegetables and stir well. Cook for 1 minute.
4. Gradually whisk in chicken broth. Simmer until slightly thickened.
5. Stir in shredded chicken, peas, cream (or milk), and thyme. Season with salt and pepper. Remove from heat.
6. Arrange biscuits over the filling. Leave space between each one.
7. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes or until biscuits are golden and cooked through.
8. Let it cool slightly before serving. Garnish with fresh herbs if desired.
Notes
Use rotisserie chicken to save time and add extra flavor.
Don’t overcrowd the biscuits—leave space for them to rise.
Let the filling cool slightly before adding biscuits to avoid sogginess underneath.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 105mg