Easy Chicken Pot Pie with Biscuits Recipe

This easy chicken pot pie with biscuits is packed with chicken and vegetables, which are cooked in a creamy sauce, then topped with golden, buttery biscuits. It’s hearty enough for a weekend dinner, yet simple enough to pull together on a weeknight when you want something warm and nourishing.

Course Dinner, Lunch

Cuisine American

Keyword biscuits, chicken, chicken pot pie, fall, winter

Prep Time 5

Cook Time 35

Total Time 40

Servings Serves

Calories 296kcal

Author Makyla Baines

Ingredients

6-8 biscuits homemade or store-bought
3 cups chicken cooked and shredded
1.5 cups frozen mixed vegetables
1 onion diced
2 cups chicken broth or stock
1/3 cup flour
1/3 cup butter
3/4 cups whole milk
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat your oven to 180°C (350°F). If you’re making the biscuits from scratch, get these ready now and pop them into the fridge until needed.
In a large ovenproof skillet, melt the butter over medium heat. Add the diced onion and cook for 2–3 minutes until softened and fragrant.
Sprinkle in the flour and whisk it into the butter and onions, cooking for about 1 minute to remove the raw flour taste.
Add the onion powder, garlic powder, dried oregano, salt, and pepper. Slowly pour in the milk and chicken stock, whisking constantly to keep the sauce smooth. Keep whisking until the sauce thickens and starts to bubble. This should take about 3–4 minutes.
Stir in the shredded chicken and frozen vegetables, mixing until everything is well coated in the creamy sauce.
Remove the skillet from the heat and arrange the biscuits on top of the filling. Place the skillet in the oven and bake for 20 minutes, or until the biscuits are golden and cooked through.
Remove from the oven, brush the biscuit tops with melted butter, and sprinkle over a little extra dried oregano or parsley if you like. Serve hot and enjoy.

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