Easy Chicken Pot Pie with Biscuit Crust
This hearty chicken pot pie with a biscuit topping is a comforting and simple meal. Using rotisserie or leftover chicken and store-bought biscuits makes it extra quick, while fresh or frozen veggies add great flavor.
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Servings: 8
Calories: 412kcal
Ingredients
- ¼ bup butter
- 1 small onion, chopped
- 3 medium celery ribs, chopped
- 3 medium carrots, chopped
- ⅔ cup frozen peas
- 3 tbsp fresh parsley, chopped
- ¼ tsp dried thyme
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ⅖ cup half-and-half
- Salt and black pepper, to taste
- 3 cups cooked chicken, cut into bite-sized pieces
- 1 can (16.3-ounce) refrigerated flaky-style biscuits (e.g., Pillsbury Grands)
- 1 large egg yolk, beaten
- 1 tbsp water
Instructions
Preheat the Oven
- Set oven to 350°F (175°C).
Cook the Vegetables
- Melt butter in a large skillet over medium-low heat.
- Add onion, celery, and carrots. Cook, stirring occasionally, for about 15 minutes, until tender.
- Stir in peas, parsley, thyme, and flour, cooking for about 5 minutes until the flour coats the veggies and starts to cook.
Make the Sauce
- Slowly whisk in chicken broth and half-and-half.
- Stir continuously and cook until the sauce thickens and bubbles.
- Mix in cooked chicken, then season with salt and pepper.
Assemble the Pot Pie
- Pour the chicken and vegetable mixture into a 7x11-inch baking dish.
- Arrange the biscuits evenly on top.
Brush with Egg Wash
- In a small bowl, whisk together egg yolk and water.
- Brush the mixture over the biscuits to give them a golden, glossy finish.
Bake & Serve
- Bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let the pot pie rest for 10 minutes before serving.
Nutrition
Calories: 412kcal | Carbohydrates: 33g | Protein: 22g | Fat: 24g