Chicken Pot Pie with Biscuits
A comforting meal featuring tender chicken and vegetables encased in a flaky biscuit topping, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups Cooked chicken (shredded) Leftover rotisserie chicken works well.
- 1 cup Frozen mixed vegetables Fresh vegetables can also be used.
- 1 cup Chicken broth Low sodium is preferable.
- 1/2 cup Heavy cream Can substitute with milk for a lighter option.
- 1/4 cup Onion (diced) Shallots are a good alternative.
- 2 cloves Garlic (minced) Use garlic powder if fresh is unavailable.
- 2 tablespoons Butter Can use olive oil for a healthier choice.
- 1 teaspoon Thyme Fresh thyme can enhance flavor.
- To taste Salt and pepper Adjust according to preference.
- 2 cups Biscuit mix Store-bought or homemade mix is fine.
- 3/4 cup Milk Can substitute with buttermilk.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat. Add diced onions and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the shredded chicken, frozen mixed vegetables, chicken broth, heavy cream, thyme, salt, and pepper. Simmer for 5-7 minutes until heated through.
- In a mixing bowl, combine biscuit mix and milk until just blended. Take care not to overmix.
- Pour the chicken mixture into a greased baking dish. Drop spoonfuls of biscuit dough on top, ensuring coverage.
- Bake for 20-25 minutes or until the biscuit topping is golden brown. Let cool for a few minutes before serving.
Notes
For extra richness, consider using homemade chicken broth. To enhance flavor, add a splash of white wine during sautéing. Be careful not to overmix the biscuit dough to avoid tough biscuits.