Description
A comforting chicken pot pie with a creamy filling and flaky biscuits on top.
Ingredients
Scale
- 1/2 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 chicken bouillon cube
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon ground thyme
- 1 cup milk
- 3 cups shredded chicken
- 24 ounces frozen mixed vegetables
- 8 biscuits, unbaked (from a refrigerated can or homemade, if preferred)
Instructions
- Preheat oven to 375F and grease a 9×13″ baking dish.
- In a stockpot or Dutch oven, melt butter over medium heat. Add flour and whisk until combined.
- Slowly whisk in the chicken broth, chicken bouillon, salt, and pepper, ensuring that no lumps of flour and butter remain. Continue to whisk over medium heat until mixture has thickened slightly.
- Whisk in the milk and continue to heat until mixture comes to a light simmer.
- Remove pan from heat and stir in chicken and frozen vegetables.
- Transfer the mixture to the prepared baking dish, spreading evenly. Top with unbaked biscuits, then bake for about 25 minutes, or until biscuits are golden-brown on top and cooked through in the middle.
- Let cool slightly before serving.
Notes
- This recipe can be made with leftover chicken.
- Feel free to use fresh vegetables instead of frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg