Go Back

Chicken Pot Pie with Biscuits

A warm and comforting dish that combines shredded chicken, vegetables, and creamy sauce, topped with quick biscuit dough for a delicious and healthy twist on a classic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup carrots, diced Fresh or frozen is fine.
  • 1 cup peas Fresh or frozen.
  • 1 cup celery, diced
  • 1/2 cup onion, diced
  • 3 cups chicken broth Low sodium recommended.
  • 1 cup heavy cream Can be substituted with low-fat milk for a lighter option.
  • 1/4 cup flour Use whole wheat flour for more fiber.
  • 2 tablespoons butter Reduce to 1 tablespoon for a lighter version.
  • to taste Salt and pepper Adjust based on preference.
Biscuit Topping
  • 2 cups biscuit mix Whole grain mix recommended for more fiber.
  • 2/3 cup milk Can use low-fat or non-dairy milk.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large pot over medium heat, melt the butter and sauté the onions, carrots, celery, and peas until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually add the chicken broth and cream, stirring until thickened.
  5. Mix in the shredded chicken and season with salt and pepper.
  6. Pour the chicken mixture into a baking dish.
  7. In a separate bowl, combine the biscuit mix and milk until a dough forms.
  8. Roll out the dough and cut into rounds or squares.
  9. Place the biscuit pieces on top of the chicken mixture.
  10. Bake for 40 minutes or until the biscuits are golden brown.

Notes

For lighter options, use low-fat milk, reduce butter, and increase vegetables. Great for meal prep and can be stored in single-serve containers.