Chicken Pot Pie with Biscuits
A comforting chicken pot pie topped with flaky biscuits, perfect for family dinners.
Equipment
- Skillet A large skillet for cooking the filling.
Ingredients
Main Ingredients
- 1 package refrigerated biscuits
- 3 tbsp butter
- 3 tbsp olive oil
- 1/2 cup finely chopped onion about 1/2 medium onion
- 2 tsp minced garlic about 2 cloves
- 1/3 cup all-purpose flour
- 2 3/4 cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups shredded or chopped cooked chicken breast
- 10 oz package frozen mixed vegetables thawed
Instructions
- Preheat your oven and bake the biscuits according to the package instructions. This will ensure they are golden brown and fluffy.
- In a large skillet over medium heat, melt the butter with the olive oil. This combination adds rich flavor.
- Add the chopped onion and minced garlic to the skillet, cooking until the onion is soft, which should take about 5 minutes. Stir occasionally to avoid burning.
- Stir in the flour and cook for 3 minutes until it turns a light golden brown, which will help thicken the sauce.
- Slowly whisk in the chicken broth and milk. Bring to a simmer and cook until thickened enough to coat a spoon, about 5-8 minutes. Don't forget to season with salt and pepper to taste!
- Add the shredded chicken and any thawed mixed vegetables you like to the skillet. Simmer until everything is heated through, about 5 more minutes.
Notes
For a comforting meal that's easy to make, this chicken pot pie casserole is a delicious choice.