Easy Chicken Pot Pie with Biscuits is your go-to comfort food solution, offering a delicious and incredibly straightforward way to enjoy a classic meal with minimal fuss. This recipe is perfect for busy weeknights or whenever you’re craving a heartwarming, homemade dish without a lot of effort.
Key Ingredients for Easy Chicken Pot Pie with Biscuits
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (10-ounce) can refrigerated biscuits, like Pillsbury Grands! Flaky Layers
How to Make Easy Chicken Pot Pie with Biscuits
This easy chicken pot pie with biscuits is a warm hug in a bowl, bursting with tender chicken, savory vegetables, and a lusciously creamy sauce, all crowned with fluffy, golden biscuits. It’s a simple yet deeply satisfying meal that comes together in under an hour, making it ideal for any occasion, especially when you’re short on time but big on cravings for comfort food.
Step-by-Step Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). While the oven heats, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Make the Creamy Sauce: Push the vegetables to one side of the skillet. Add the butter to the empty side and let it melt. Once melted, sprinkle the flour over the butter and whisk continuously for about 1 minute to create a roux. Gradually whisk in the chicken broth, a little at a time, ensuring it’s smooth before adding more. Bring the mixture to a simmer, stirring until thickened, about 3-5 minutes.
- Add Milk and Seasonings: Stir in the milk, dried thyme, salt, and pepper. Continue to stir until the sauce is smooth and creamy.
- Combine and Add Peas: Return the browned chicken to the skillet. Stir in the frozen peas. Taste the filling and adjust salt and pepper as needed. Ensure everything is well combined and heated through.
- Top with Biscuits: Arrange the refrigerated biscuits evenly over the top of the chicken and vegetable mixture. Make sure they are close enough to touch, as they will expand as they bake.
- Bake the Pot Pie: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- Rest and Serve: Carefully remove the skillet from the oven and let it rest for 5-10 minutes before serving. This allows the filling to thicken slightly and makes it easier to serve.
Why You’ll Love This Easy Chicken Pot Pie with Biscuits
This easy chicken pot pie with biscuits is an absolute delight, featuring a incredibly rich and velvety chicken filling nestled beneath a topping of fluffy, golden-baked biscuits that soak up all that deliciousness. It’s a budget-friendly alternative to dining out, saving you money while delivering restaurant-quality comfort that rivals any frozen dinner or store-bought pie. The combination of tender chicken, garden-fresh vegetables, and that irresistible biscuit crust is simply divine, making it a guaranteed hit for family dinners.
Forget the hassle of making a pie crust from scratch; this recipe simplifies the process beautifully while still delivering that comforting, homestyle flavor you crave. It’s the perfect weeknight warrior for satisfying picky eaters and seasoned foodies alike, proving that delicious doesn’t always mean complicated. So, gather your ingredients and prepare to be amazed by how something so simple can taste so incredibly good. Give this easy chicken pot pie with biscuits a try and discover your new favorite weeknight meal!
Storing and Reheating Tips
To store leftovers of your delicious easy chicken pot pie with biscuits, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. For best results when reheating, scoop individual portions into a microwave-safe dish and microwave on 50% power, stirring occasionally, until heated through. Alternatively, you can reheat portions in a covered oven-safe dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until bubbly. To freeze, assemble the pot pie, but do not bake. Wrap the cooled, unbaked pot pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the baking time.
Final Thoughts
This easy chicken pot pie with biscuits is the epitome of comfort food, offering a simple yet incredibly satisfying meal that’s perfect for any occasion. We encourage you to whip up this delightful dish and fill your home with its amazing aroma and heartwarming flavors. Enjoy every delicious bite!
Easy Chicken Pot Pie with Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). While the oven heats, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs or breasts
- Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1 medium yellow onion, 2 carrots, 2 stalks celery
- Push the vegetables to one side of the skillet. Add the butter to the empty side and let it melt. Once melted, sprinkle the flour over the butter and whisk continuously for about 1 minute to create a roux. Gradually whisk in the chicken broth, a little at a time, ensuring it’s smooth before adding more. Bring the mixture to a simmer, stirring until thickened, about 3-5 minutes.1/2 cup unsalted butter, 1/2 cup all-purpose flour, 3 cups chicken broth
- Stir in the milk, dried thyme, salt, and pepper. Continue to stir until the sauce is smooth and creamy.1 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Return the browned chicken to the skillet. Stir in the frozen peas. Taste the filling and adjust salt and pepper as needed. Ensure everything is well combined and heated through.1 pound boneless, skinless chicken thighs or breasts, 1 cup frozen peas, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Arrange the refrigerated biscuits evenly over the top of the chicken and vegetable mixture. Make sure they are close enough to touch, as they will expand as they bake.1 (10-ounce) can refrigerated biscuits
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- Carefully remove the skillet from the oven and let it rest for 5-10 minutes before serving. This allows the filling to thicken slightly and makes it easier to serve.