Description
Whip up this easy chicken pot pie with biscuits when comfort calls, and watch your family gather around the table with smiles. Creamy chicken, tender vegetables, and flaky biscuit tops make this classic dinner a weeknight winner that never disappoints.
Ingredients
Scale
Proteins:
- 2 cups cooked chicken
- 1 can cream of chicken soup
Vegetables:
- 1 cup frozen mixed vegetables
- 1 tablespoon olive oil
Liquids and Seasonings:
- ½ cup milk
- ¼ cup chicken broth
- ¼ cup sour cream
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tube refrigerated biscuit dough
Instructions
- Warm your oven to 375°F and coat a 9×13-inch baking dish with 1 tbsp olive oil, ensuring complete surface coverage.
- Blend 2 cups cooked chicken, 1 can cream of chicken soup, ½ cup milk, 1 cup frozen vegetables, ¼ cup sour cream, 1 tsp thyme, ½ tsp salt, and ¼ tsp black pepper in a large bowl until thoroughly combined.
- Transfer the chicken mixture into the prepared baking dish, spreading it smoothly to create an even layer.
- Drizzle ¼ cup chicken broth across the mixture, enhancing moisture and flavor.
- Carefully separate each biscuit from the refrigerated tube.
- Position the biscuits atop the chicken mixture, slightly overlapping to maximize surface coverage.
- Slide the baking dish into the 375°F oven and bake for exactly 25-30 minutes.
- Confirm doneness by checking for golden-brown biscuit tops and bubbling edges.
- Remove from oven and allow the dish to rest for 5-10 minutes, letting flavors settle and filling cool slightly.
- Serve directly from the baking dish, using a large spoon to capture both biscuit topping and hearty filling in each portion.
Notes
- Fresh rotisserie chicken works perfectly and saves significant cooking time.
- Swap frozen mixed vegetables for seasonal fresh vegetables like diced carrots and peas for extra flavor and nutrition.
- Low-fat versions of cream soup and sour cream can make this dish lighter without sacrificing taste.
- For a gluten-free adaptation, use gluten-free biscuit dough and check that cream soup is gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg