Description
Indulge in the ultimate comfort food with this Biscuit Topped Cheesy Chicken Pot Pie. Creamy, cheesy chicken and vegetable filling topped with golden, flaky biscuits – a delicious and satisfying meal for the whole family.
Ingredients
Scale
Main Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups frozen mixed vegetables
Biscuit Topping:
- 1 can (16 oz) refrigerated biscuit dough or homemade biscuit dough (about 8 biscuits)
- 1 tablespoon melted butter for brushing (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Sauté onion and garlic: In a large skillet, melt butter over medium heat. Add diced onion and cook until softened. Stir in garlic.
- Create the roux: Sprinkle in flour and whisk continuously to form a roux.
- Thicken the sauce: Gradually add chicken broth and milk, whisking until smooth and thickened.
- Add cheese and seasonings: Stir in cheddar cheese, salt, pepper, and thyme until cheese is melted.
- Combine chicken and veggies: Add cooked chicken and frozen vegetables, stirring to combine.
- Assemble and bake: Transfer mixture to a baking dish. Top with biscuits and brush with butter. Bake until golden brown and cooked through.
- Serve: Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Experiment with different cheese varieties.
- For extra crispy biscuits, bake separately and add to the filling just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
