Easy Chicken Pot Pie with Biscuits
Easy Chicken Pot Pie with Biscuits is a comforting dish filled with tender chicken, colorful veggies and topped with easy drop biscuits. A hearty dinner the entire family raves over!
Servings: 12
Ingredients
Chicken Pot Pie Filling
- 1½ pounds boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- ¼ cup salted butter
- 2 cloves garlic
- ⅓ cup unbleached all purpose flour
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 1 large potato, diced
- 12 oz frozen mixed vegetables
Drop Biscuits
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ cup salted butter, cold and diced
- 1 cup milk, cold
Instructions
- Preheat oven to 400°F.
- In a large deep skillet, sauté chicken in olive oil over medium heat until browned and juices run clean. About 5-6 minutes. Remove chicken from pan and set aside.
- In the same skillet, add butter and onions. Cook onions for 2-3 minutes until soft and translucent.
- Add in the garlic and sauté another minute until garlic is fragrant.
- Add the chicken and any juices back to the skillet.
- Stir in the all purpose flour, thyme, parsley, salt and black pepper. Cook for 1-2 minutes.
- Slowly pour in the chicken broth while stirring, followed by the heavy cream.
- Add the potatoes and stir to combine. Bring to a boil, reduce heat to low and simmer for 10-12 minutes and until the potatoes are fork tender, stirring occasionally.
- While the filling simmers: make the biscuits. In a large mixing bowl, combine the all purpose flour, baking powder, salt, thyme, and parsley.
- Add the diced cold butter and cut it into the dry ingredients with a pastry blender or your fingers.
- Stir in the cold milk just until combined. Set the dough in the fridge until ready to use.
- Once the potatoes are tender, remove filling from heat and stir in bag of mixed vegetables.
- If needed, transfer filling to a deep 3 quart casserole dish.
- Using a large scoop, add 12 biscuits to the top of the filling. Optional: brush with heavy cream or melted butter for a crispier biscuit.
- Bake for 25-30 minutes until biscuits are browned on top and filling is bubbly.
Video
Nutrition
Calories: 405kcal | Carbohydrates: 31g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 837mg | Potassium: 520mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2142IU | Vitamin C: 13mg | Calcium: 123mg | Iron: 2mg
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