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Easy Chicken Pot Pie with Biscuits

Comfort food at its finest - tender chicken and vegetables in creamy sauce topped with golden, flaky biscuits.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp butter
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 cups cooked chicken cubed
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 tube refrigerated biscuits

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Measuring cups
  • Wooden spoon

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, cooking until tender, about 5-7 minutes.
  3. Add cooked chicken to the skillet and stir to combine with vegetables.
  4. Sprinkle flour over the mixture and stir constantly for 2 minutes to cook the flour.
  5. Gradually add chicken broth and milk, stirring continuously to prevent lumps.
  6. Add peas, thyme, garlic powder, salt, and pepper. Cook until sauce thickens, about 3-5 minutes.
  7. Pour chicken mixture into prepared baking dish and spread evenly.
  8. Arrange biscuits on top of chicken mixture, leaving small gaps between each biscuit.
  9. Bake for 15-20 minutes until biscuits are golden brown and cooked through.
  10. Allow to cool for 5 minutes before serving to let sauce set slightly.

Notes

Can be assembled ahead of time and refrigerated before baking. Add 5-10 extra minutes cooking time if baking from cold. Leftovers keep well for 3 days refrigerated.