Description
This Biscuit Topped Cheesy Chicken Pot Pie is a comforting and hearty main course featuring a savory chicken and vegetable filling smothered in a cheesy sauce, all topped with fluffy, golden-baked biscuit dough. Perfect for a cozy family dinner or easy weeknight meal, it combines classic flavors in a simple, oven-baked preparation.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3/4 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Biscuit Topping
- 1 (16 oz) can refrigerated biscuit dough (8 biscuits)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie and biscuit topping.
- Sauté aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release the aroma.
- Add chicken and vegetables: Mix in the shredded or cubed cooked chicken and frozen mixed vegetables. Sprinkle the flour over the mixture and stir well to evenly coat everything. Cook for 1 minute to remove the raw flour taste.
- Create the sauce: Slowly pour in the chicken broth and whole milk while stirring constantly. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes until it thickens nicely.
- Incorporate cheese and seasonings: Stir in the shredded cheddar cheese, salt, black pepper, and dried thyme. Mix until the cheese is melted and everything is well combined. Remove the skillet from heat.
- Assemble the pot pie: Transfer the cheesy chicken and vegetable filling into a greased 9×13-inch baking dish, spreading it evenly.
- Add the biscuit topping: Arrange the refrigerated biscuit dough evenly over the top of the filling, covering the entire surface.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the biscuit topping is golden brown and cooked through.
- Rest and garnish: Let the pot pie rest for 5 minutes after baking to allow it to set. Sprinkle chopped fresh parsley on top if using before serving.
Notes
- Use leftover rotisserie chicken for a time-saving shortcut.
- For extra richness and a glossy finish, brush the tops of the biscuits with melted butter before baking.
- Feel free to substitute homemade biscuit dough if preferred for a more homemade touch.
