Description
This Biscuit Topped Cheesy Chicken Pot Pie Recipe is a comforting and hearty dish that combines tender chicken and mixed vegetables in a creamy sauce, topped with flaky biscuit dough and melted cheddar cheese. It’s the perfect easy dinner for the whole family.
Ingredients
Scale
For the Filling:
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 cups cooked and shredded chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded cheddar cheese
For the Topping:
- 1 can refrigerated biscuit dough (8-count)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Saute the vegetables: In a large skillet, melt the butter and cook onion until softened. Add garlic, frozen vegetables, and cook until heated through.
- Make the sauce: Sprinkle flour over the mixture, then whisk in chicken broth, milk, and cream. Cook until thickened.
- Add chicken and cheese: Stir in chicken, salt, pepper, thyme, and 1 cup of cheese. Mix well.
- Assemble and bake: Transfer mixture to a baking dish, top with biscuit dough, sprinkle remaining cheese. Bake for 25–30 minutes until golden brown.
- Serve: Let rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- For extra flavor, brush the tops of the biscuits with melted butter mixed with garlic powder and parsley before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
