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Easy Chicken Pot Pie with Biscuits

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A delicious and EASY chicken pot pie made with cooked rotisserie chicken, frozen mixed veggies, refrigerator biscuits, and a quick, creamy chicken gravy made from a mix of butter and olive oil, flour, chicken broth, and milk.

Traditional chicken pot pie is easily one of the very best comfort food meals—and for good reason! It’s a creamy chicken casserole with tender chunks of chicken and mixed vegetables nestled under a flaky, buttery crust. The trouble is that it can be a lot of work and a lot of time. This version: easy chicken pot pie with biscuits on top, has ALL the flavor, ALL the creaminess, and ALL the comfort…in half the time.

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The key to making it QUICK is using the meat from a store-bought rotisserie chicken (or any leftover, cooked chicken or turkey), a bag of frozen mixed vegetables, and a package of refrigerator biscuits. With these helpers, all you have to do is make a homemade, creamy chicken gravy with butter and olive oil, onion, garlic, flour, chicken broth, and milk. This gravy/sauce is unbelievably delicious and it’s what makes this recipe a family favorite.

How to Make Easy Chicken Pot Pie with Biscuits:

Set a large skillet over medium heat. Add 3 tablespoons of butter and 3 tablespoons of olive oil and cook until the butter melts.

Next, add ½ cup finely chopped onion and 2 cloves-worth of minced garlic. Let that cook, stirring frequently, until the onion is soft, about 5 minutes.

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Make the roux: stir in ⅓ cup all-purpose flour and let it cook, stirring frequently, for 3 minutes. The mixture will be a light golden brown color.

Slowly whisk in 2 ¾ cups chicken broth and ½ cup of milk. I use whole milk but I believe 2% or even nonfat milk will work; they just may not produce quite the same level of creaminess. Let that mixture come to a simmer and then continue to cook until it has thickened—it should be thick enough that it coats your spoon, about 5 to 8 minutes.

Stir in 4 cups of chopped or shredded, cooked chicken along with 1 (10-ounce) bag of thawed mixed vegetables. Simmer until the chicken and vegetables are heated through, about 5 minutes. Taste the mixture and add salt and pepper to your liking. I usually add at least ¼ teaspoon of salt and ¼ teaspoon of black pepper, but NOTE: the amount of salt you add will depend on the saltiness of the chicken broth you used (regular vs. low-sodium) and whether or not your chicken was heavily seasoned (store-bought rotisserie chicken vs. plain poached chicken breast).

Easy Chicken Pot Pie with Biscuits

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Course: Chicken, Dinner, Main Course

Cuisine: American

Keyword: 30 minute meal, chicken pot pie, chicken pot pie recipe, easy chicken recipe

Servings: 6

Calories: 346kcal

  • 1 package refrigerated biscuits
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1/2 cup finely chopped onion (1/2 medium onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 1/3 cup all-purpose flour
  • 2 ¾ cups chicken broth
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups shredded or chopped cooked chicken breast
  • 10 ounce package frozen mixed vegetables thawed
  • Bake biscuits according to package instructions.

  • Set a large skillet over medium heat. Add the butter and olive oil and cook until the butter melts.

  • Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes.

  • Stir in the flour and let it cook, stirring frequently, for 3 minutes. The mixture will be a light golden brown color.

  • Slowly whisk in the broth and milk. Bring to a simmer and continue to cook until thickened—it should be thick enough that it coats your spoon, about 5 to 8 minutes. Stir in the salt and pepper.

  • Stir in the chicken along with the thawed mixed vegetables. Simmer until the chicken and vegetables are heated through, about 5 minutes.

Calories: 346kcal | Carbohydrates: 15g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 739mg | Potassium: 486mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2630IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 2mg

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