Description
Indulge in the ultimate comfort food with this easy, homemade Chicken Pot Pie topped with a flaky, golden biscuit crust. Packed with tender chicken, vegetables, and a rich, creamy sauce, this dish is a family favorite that’s ready in just 30 minutes.
Ingredients
– 2 cups cooked and shredded chicken
– 1 cup frozen mixed vegetables (peas, carrots, and corn)
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup milk
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (16.3 oz) refrigerated biscuit dough
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cooked and shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, thyme, salt, and black pepper. Mix well until fully incorporated.
3. Transfer the chicken mixture to a 9-inch pie dish or baking dish.
4. Open the can of refrigerated biscuit dough and arrange the biscuits on top of the chicken mixture, slightly overlapping them.
5. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Notes
– For a creamier filling, you can use 3/4 cup of milk instead of 1/2 cup.
– Experiment with different types of vegetables or try adding some diced potatoes for extra heartiness.
– Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American