Chicken Pot Pie with Biscuit Topping
Chicken Pot Pie with Biscuit Topping
Ingredients
For the Filling
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 16 ounces frozen mixed vegetables
- 2 cups cooked chicken, shredded
For the Topping
- 1 package frozen biscuits, enough to cover a 9x13 inch baking dish
Instructions
- 1
Preheat your oven to 375°F. In a large pot or Dutch oven, melt the 1/2 stick of butter over medium heat.
⏱️ 2 min•🌡️ 375
- 2
Once the butter is melted, whisk in the 1/4 cup of all-purpose flour. Cook, stirring constantly, for 1-2 minutes to create a roux. It should be a pale, golden color.
⏱️ 2 min
- 3
Gradually whisk in the 2 cups of chicken broth, ensuring no lumps form. Bring the mixture to a gentle boil, stirring occasionally, until it thickens slightly.
⏱️ 5 min
- 4
Reduce the heat to low and stir in the 1/2 cup of heavy cream. Add the 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of poultry seasoning. Whisk well to combine all the spices into the creamy sauce.
⏱️ 3 min
- 5
Add the 16 ounces of frozen mixed vegetables and the 2 cups of shredded cooked chicken to the pot. Stir everything together until the vegetables and chicken are evenly coated in the sauce and heated through.
⏱️ 5 min
- 6
Pour the chicken and vegetable mixture evenly into a 9x13 inch baking dish.
⏱️ 2 min
- 7
Arrange the frozen biscuits on top of the chicken mixture, covering the entire surface. You may need to slightly overlap them depending on the size of your biscuits.
⏱️ 3 min
- 8
Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
⏱️ 35 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pot Pie with Biscuit Topping
For the Filling
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 16 ounces frozen mixed vegetables
- 2 cups cooked chicken, shredded
For the Topping
- 1 package frozen biscuits, enough to cover a 9x13 inch baking dish
Instructions
- 1
Preheat your oven to 375°F. In a large pot or Dutch oven, melt the 1/2 stick of butter over medium heat.
⏱️ 2 min•🌡️ 375 - 2
Once the butter is melted, whisk in the 1/4 cup of all-purpose flour. Cook, stirring constantly, for 1-2 minutes to create a roux. It should be a pale, golden color.
⏱️ 2 min - 3
Gradually whisk in the 2 cups of chicken broth, ensuring no lumps form. Bring the mixture to a gentle boil, stirring occasionally, until it thickens slightly.
⏱️ 5 min - 4
Reduce the heat to low and stir in the 1/2 cup of heavy cream. Add the 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of poultry seasoning. Whisk well to combine all the spices into the creamy sauce.
⏱️ 3 min - 5
Add the 16 ounces of frozen mixed vegetables and the 2 cups of shredded cooked chicken to the pot. Stir everything together until the vegetables and chicken are evenly coated in the sauce and heated through.
⏱️ 5 min - 6
Pour the chicken and vegetable mixture evenly into a 9x13 inch baking dish.
⏱️ 2 min - 7
Arrange the frozen biscuits on top of the chicken mixture, covering the entire surface. You may need to slightly overlap them depending on the size of your biscuits.
⏱️ 3 min - 8
Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
⏱️ 35 min•🌡️ 375