Description
This comforting chicken pot pie reinvents the classic by swapping a traditional pastry crust for fluffy, golden store-bought drop biscuits. Featuring a creamy, herb-infused gravy, tender shredded poultry, and vibrant mixed vegetables, this dish provides all the warmth of a homemade meal without the hassle. Perfect for busy weeknights, it delivers a satisfying crunch and a rich, savory filling that the whole family will love.
Ingredients
3 cups cooked chicken, shredded
2 cups frozen mixed vegetables, thawed and drained
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth, low-sodium
1/2 cup heavy cream
1 teaspoon dried thyme
1 tube refrigerated buttermilk biscuits
Instructions
Preheat your oven to 400°F.
Melt the butter in a large cast-iron skillet over medium heat.
Whisk in the flour until it forms a smooth paste (roux).
Gradually pour in the chicken broth and heavy cream, whisking constantly until the gravy thickens.
Stir in the shredded chicken, thawed vegetables, and dried thyme.
Arrange the biscuit dough portions in a single layer over the top of the filling.
Bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbling.
Notes
Ensure your chicken broth is low-sodium to control the salt content. You can easily swap the mixed vegetables for leftover roasted carrots, peas, or potatoes. If the biscuits are browning too quickly, lightly tent the skillet with aluminum foil.
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Stovetop and Oven Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg