Chicken pot pie with biscuits is quick and easy comfort food that has all of the delicious signature elements of the classic dish but with time-saving shortcuts to get dinner on the table in under 1 hour!
Prep Time: 20 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 50 minutesminutes
Servings: 6
Ingredients
¼cupsalted butter
1largepotato, diced
3large carrots, sliced
4ribs celery, sliced
½cupchopped sweet onion
¼cupall-purpose flour
15ounceschicken broth
½teaspoonKosher salt, more to taste
¼teaspoonground black pepper, more to taste
1teaspoonfresh thyme, or 1/4 teaspoon dried
½cuphalf and half
2cupsshredded cooked chicken, cooked turkey will work too
½cupfrozen peas
16ouncescanned biscuits, I only use 6 of the biscuits
Instructions
Melt the butter in a large pot over medium heat. Add the potatoes, carrots, celery and onion. Cook until the onions are tender (about 5 minutes).
Stir in the flour until blended. Then slowly add the chicken broth, salt, pepper, and thyme. Bring to a light boil over medium high heat, stirring occasionally. Boil until the potatoes are fork tender.
Preheat oven to 350°F. Reduce the heat to low so it is no longer at a boil. Then add a spoonful or the soup to the half and half to temper it. Stir together and then slow stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper and thyme if desired.
Pour filling into a pie dish or 9x13" dish if desired. Then flatten biscuits and add on top of the filling.
Bake for 20 to 25 minutes or until the biscuits are golden and cooked through. Cover the top with foil if they are browning too fast. Allow to rest 5 minutes before serving.
Notes
Brushing egg on top: If you'd like your biscuits to have a glossy finish, brush 1 beaten egg yolk over top of the biscuits before baking. Biscuits: I used Pillsbury flaky-style biscuits for this recipe. If you'd prefer to make homemade, try these homemade biscuits or drop biscuits. Add to the pot pie before baking.