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–+ servings

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

This delicious chicken pot pie with biscuits is a comforting dinner that's quick to make with cooked chicken and simple ingredients from your kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 medium onion finely chopped
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken shredded
  • 2 cups frozen mixed vegetables peas, carrots, corn
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 7.5 ounce cans refrigerated biscuit dough

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, melt butter. Add onion, celery, and garlic; sauté until onions are translucent, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
  4. Gradually whisk in chicken broth and milk. Continue stirring until the sauce thickens, about 3–4 minutes.
  5. Stir in shredded chicken and frozen mixed vegetables. Season with salt and pepper, then remove from heat.
  6. Pour the creamy chicken mixture into a 9×13–inch baking dish, spreading evenly.
  7. Separate the biscuits and arrange them over the filling, slightly overlapping to cover most of the surface.
  8. Bake in the preheated oven for 30–35 minutes, or until biscuits are golden brown and the filling is bubbly.
  9. Let the pot pie rest for 5 minutes before serving to thicken the filling.
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