Description
Discover the perfect family dinner with Easy Chicken Pot Pie with Biscuits, a creamy chicken casserole topped with fluffy biscuit squares. This quick and comforting recipe combines tender shredded chicken, mixed vegetables, and a buttery sauce, then crowns it with store‑bought biscuits that bake to golden perfection. Ideal for busy weeknights, it offers a satisfying blend of savory flavors and a homestyle feel, making it a go‑to favorite for cozy meals. Pair it with a crisp side salad. Enjoy!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all‑purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 can refrigerated biscuits
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat; whisk in flour, salt, garlic powder, and onion powder until smooth.
- Gradually whisk in chicken broth and milk; cook until thickened.
- Stir in shredded chicken and mixed vegetables; combine well.
- Transfer mixture to a baking dish and top evenly with biscuits.
- Bake 25‑30 minutes until biscuits are golden brown and filling is bubbly.
Notes
- For a lower‑fat version
- replace half the butter with olive oil. Use dairy‑free milk for a lactose‑free option. The dish can be frozen uncooked and baked from frozen
- adding 10 extra minutes. Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
Keywords: Easy Chicken Pot Pie with Biscuits, chicken pot pie recipe, biscuit topping dinner, easy comfort food, quick chicken casserole, family dinner ideas, one pot meals, creamy chicken pot pie