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Easy Chicken Pot Pie with Biscuits | I Heart Recipes

Easy Chicken Pot Pie with Biscuits

This easy chicken pot pie with biscuits is hearty comfort food that brings together all the classic flavors with a modern twist. Using Grands biscuits instead of traditional pie crust creates a rustic, homey appearance that saves time while delivering homemade taste. The combination of tender vegetables, savory chicken, and creamy sauce topped with golden-brown biscuits creates layers of texture and flavor perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/4 cup salted butter
  • 1 large potato, diced
  • 3 large carrots, sliced
  • 4 ribs celery, sliced
  • 1/2 cup chopped sweet onion
  • 1/4 cup all-purpose flour
  • 15 ounces chicken broth
  • 1/2 teaspoon Kosher salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • 1 teaspoon fresh thyme, or 1/4 teaspoon dried
  • 1/2 cup half and half
  • 2 cups shredded cooked chicken
  • 1/2 cup frozen peas
  • 16 ounces canned biscuits (6 biscuits used)

Equipment

  • large pot
  • Pie dish or 9x13" baking dish
  • oven

Method
 

Instructions
  1. Melt 1/4 cup butter in a large pot over medium heat. Add 1 diced potato, 3 carrots, 4 ribs celery and 1/2 cup onion. Cook until the onions are tender (about 5 minutes).
  2. Stir in 1/4 cup flour until blended. Then slowly add 15 ounces chicken broth, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon fresh thyme. Bring to a light boil over medium high heat, stirring occasionally. Boil until the potatoes are fork tender.
  3. Preheat oven to 350°F. Reduce the heat to low so it is no longer at a boil. Then add a spoonful of the soup to 1/2 cup half and half to temper it. Stir together and then slow stir into the soup. Add 2 cups chicken and 1/2 cup frozen peas. Heat through and then add more salt, pepper and thyme if desired.
  4. Pour filling into a pie dish or 9x13" dish if desired. Then flatten biscuits and add on top of the filling.
  5. Bake for 20 to 25 minutes or until the biscuits are golden and cooked through. Cover the top with foil if they are browning too fast. Allow to rest 5 minutes before serving.

Notes

Cut vegetables uniformly for even cooking. Don't skip the resting time after baking - it allows the filling to set. If biscuits brown too quickly, tent with foil. Leftovers reheat beautifully in the oven or microwave.