This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It's full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.
Ingredients
- butter: 0.25 cup
- onion: 1 piece (chopped)
- medium celery ribs: 3 piece (chopped)
- medium carrots: 3 piece (chopped)
- frozen peas: 0.66667 cup
- fresh parsley: 3 Tbsp (chopped)
- thyme: 0.25 tsp (dried)
- all-purpose flour: 0.25 cup
- lower-sodium chicken broth: 2 cups
- half-and-half cream: 0.66667 cup
- salt and ground black pepper: (to taste)
- chicken: 3 cups (cut into bite-size pieces, cooked)
- refrigerated flaky-style biscuits (such as Pillsbury Grands®): 1 can (16.3 ounce can)
- egg yolk: 1 piece (beaten)
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather your ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
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Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Dotdash Meredith Food Studios
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Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper. Dotdash Meredith Food Studios
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Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.
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Beat egg yolk with water in a small bowl. Brush mixture over the biscuits. Dotdash Meredith Food Studios
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Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
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Remove from the oven and let rest for 10 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS
