Description
This Chicken Pot Pie with Biscuit Crust is the ultimate weeknight comfort food. It features tender, bite-sized chicken breast and a medley of earthy vegetables like carrots, celery, and mushrooms, all simmered in a velvety, herb-infused creamy sauce. Instead of labor-intensive pastry, it is topped with store-bought biscuits that bake up golden and buttery, creating a perfect textural contrast. This hearty, one-pan meal is wholesome, kid-friendly, and perfect for clearing out the fridge.
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1 cup diced onion
1 cup sliced carrots
1 cup sliced celery
1 cup sliced mushrooms
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
1 can (16 oz) refrigerated biscuit dough
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat and brown the chicken until cooked through; remove and set aside.
In the same skillet, sauté onions, carrots, celery, and mushrooms until softened.
Stir in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, stirring until the sauce thickens.
Add the chicken back into the skillet and stir in the thyme, parsley, salt, and pepper.
Arrange the refrigerated biscuits on top of the creamy chicken mixture.
Bake for 15-20 minutes or until the biscuits are golden brown and the filling is bubbling.
Notes
You can customize this by swapping mushrooms for frozen peas or corn if preferred. Ensure the chicken is cooked through before adding the biscuits. Store leftovers in an airtight container for up to 3 days; reheat in the oven to keep the biscuits crispy.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg