Biscuit Chicken Pot Pie
Biscuit chicken pot pie is a warm and comforting dinner made with tender chicken, creamy sauce, hearty vegetables, and golden fluffy biscuits baked on top. This easy homemade chicken pot pie with biscuits is the perfect family friendly meal for busy weeknights or hosting guests because it looks impressive yet comes together quickly.
Ingredients
- 1.5 lbs chicken thighs
- 1.5 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 or 2 tablespoons butter
- 1 half diced onion
- 3 tablespoons flour
- 1 and 1 half cups chicken broth
- 1 cup heavy cream
- 3 cups frozen mixed peas and carrots
- Biscuit dough for topping store bought or homemade
Instructions
- Pat the chicken thighs dry and season them with onion powder, garlic powder, thyme, oregano, parsley, salt, and pepper.
- Heat olive oil in a Dutch oven over medium heat. Add the chicken thighs and sear them until golden brown on both sides. Remove the chicken and set aside.
- Add butter to the pot, then add the diced onion. Sauté until soft and fragrant, stirring occasionally.
- Sprinkle the flour over the onions and stir to form a roux. Cook for one minute to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Add the heavy cream and continue stirring until the sauce thickens.
- Chop or shred the cooked chicken thighs into bite sized pieces and return them to the pot.
- Add the frozen peas and carrots. Stir until everything is combined. Taste and adjust seasoning as needed.
- Pour the chicken pot pie mixture into a 9x13in baking dish.
- Add biscuit dough on top of the filling. You can cut biscuits into rounds and place them evenly over the surface, or spoon drop biscuits for a rustic look.
- Bake according to your biscuit recipe instructions, usually at 400 degrees F for 20-25 minutes or until the biscuits are golden brown.
Notes
- Please read through the FAQ section to address frequently asked questions.
- Read the blog post for reasons to use the chicken thighs instead of chicken breast and other tips for making this recipe.
Nutrition
Serving: 1servingCalories: 395kcalCarbohydrates: 23gProtein: 22gFat: 24gCholesterol: 105mgSodium: 640mgFiber: 3gSugar: 3g
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