Chicken Pot Pie with Biscuits
This Chicken Pot Pie with Biscuits is an easy comfort food casserole made with rotisserie chicken, frozen mixed vegetables, and a creamy homemade sauce. Topped with flaky refrigerated biscuits instead of a traditional pie crust, it's a family-friendly dinner that's perfect for busy weeknights.
Equipment
- Large skillet
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- 9×13 baking dish
- Wooden spoon or spatula
- Pastry brush or spoon (optional)
Ingredients
- 2 cups shredded rotisserie chicken
- 3 tablespoons butter
- ½ cup diced onion
- 2 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- (1) 12–16 ounce bag frozen mixed vegetables
- (1) 16.3 ounce can refrigerated flaky biscuits
- 2 tablespoons salted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) so it is ready when the chicken pot pie is assembled.
- Remove the meat from the rotisserie chicken, discard the skin and bones, and shred or chop the chicken into bite-sized pieces, enough to measure 2 cups. Set aside.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, or until softened. Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until smooth. Add the milk and continue whisking until fully combined. Simmer for 3 to 5 minutes, stirring often, until the sauce thickens to a creamy, gravy-like consistency that coats the back of a spoon.
- Stir in the chicken, frozen vegetables, and seasonings. Cook for 2 to 3 minutes, just until heated through and evenly combined.
- Lightly grease a baking dish, then pour the chicken pot pie filling into the dish and spread it into an even layer.
- Separate each biscuit into halves and arrange the biscuit halves over the filling, leaving a few small gaps between pieces to help them bake evenly. Brush the tops lightly with 1 tablespoon melted salted butter.
- Bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Brush the hot biscuits with the remaining 1 tablespoon melted salted butter. Let the casserole rest for 5 to 10 minutes before serving so the filling can thicken and the biscuits can finish setting.
Notes
- Rotisserie chicken can be replaced with leftover cooked chicken or turkey.
- Frozen mixed vegetables do not need to be thawed before adding.
- Keep the biscuit dough chilled until ready to use.
- For best results, freeze the filling separately and add fresh biscuits before baking.
Tried this recipe?Let us know how it was!