Biscuit and Chicken Pot Pie

Chicken pot pie with biscuits in a cast iron pan.

Biscuit and Chicken Pot Pie

Chicken Pot Pie made with Biscuits is a meal filled with comfort and easy to assemble. Tender chicken and vegetables in a cream sauce topped with biscuits is a must make meal for all.

Course Main Course

Cuisine American

Keyword chicken pot pie with biscuits

Prep Time 15

Cook Time 35

cooling time 5

Total Time 55

Servings servings

Calories 321kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

4 Tablespoons unsalted butter
½ medium yellow onion, diced
1 medium carrot, diced
2 cloves garlic, peeled and minced
⅓ cup all-purpose flour
1 ½ cups chicken stock
⅓ cup heavy whipping cream
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
½ teaspoon dried thyme
3 cups shredded cooked chicken
1 cup frozen peas, thawed Note 1
1 (16.3) ounce can refrigerated biscuits 8-count Buttermilk Biscuits

Instructions

Preheat the oven to 375°F/190°C.
Heat a large oven safe skillet or saucepan over medium heat and melt 4 Tablespoons unsalted butter. Add ½ medium yellow onion, diced, and 1 medium carrot, diced, saute for about 5 minutes to soften the vegetables. Stir in 2 cloves garlic, peeled and minced. Saute for an additional minute to blend flavors.
Sprinkle ⅓ cup all-purpose flour over the sauteed vegetables, stirring constantly to coat them evenly. Gradually whisk in 1 ½ cups chicken stock into the vegetables while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.
To the skillet, add ⅓ cup heavy whipping cream, 1 ½ teaspoons kosher salt, ¼ teaspoon black pepper, and ½ teaspoon dried thyme. Mix until combined and let the sauce simmer for 1–2 minutes, until it thickens. Taste the sauce for seasoning; if needed, adjust seasonings.
Add 3 cups shredded cooked chicken and 1 cup frozen peas, thawed, stir to combine. Remove the pan from the heat.
Open the can of 1 (16.3) ounce can refrigerated biscuits and arrange them on top of the chicken mixture in a single layer.
Place the skillet in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
Let the pot pie cool for 5 minutes before serving. Enjoy!

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Drained canned peas can be used.

I'm not a registered dietician but I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition