Biscuit Crusted Chicken Pot Pie

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chicken pot pie 3

Chicken pot pie is such a great and hearty meal which is packed with yummy goodness!!  Feel free to add whatever veggies you like into this recipe, and remember the measurements don’t have to be exact!

I made my own biscuit crust but this would work just as well with a can of biscuits.  You have to poke some holes in the crust to allow steam to escape… instead I used a little cookie cutter to cut some stars out.  Worked perfectly!

Biscuit Crusted Chicken Pot Pie

Chicken pot pie is such a great and hearty meal which is packed with yummy goodness!!

Did you make this recipe?

Ingredients:

  • 1 tablespoon olive oil
  • 12 oz chicken breasts , cubed
  • 1/2 onion , chopped
  • 1 cup diced potatoes
  • 1/3 cup chicken stock
  • 1 can cream of chicken soup
  • 1 can chicken gravy (or turkey)
  • 1/4 cup milk
  • 1/4 teaspoon dried thyme , crushed
  • 1/4 teaspoon ground black pepper
  • 3 cups frozen vegetables
  • 1 package refrigerated biscuit dough , (10 biscuits)
  • 1 tablespoon butter , melted

Directions:

  1. Preheat oven to 375 degrees.
  2. Cook chicken and onion over medium heat until no pink remains. Remove from pan and set aside.
  3. Add potatoes and chicken stock. Cook covered until softened, about 10 minutes. Add frozen vegetables and cook about 3 minutes or until heated through.
  4. Add remaining ingredients except biscuits and butter. Stir until hot and bubbly.
  5. Stir in chicken and pour into a greased 3QT casserole dish. Top with biscuits and brush with butter.
  6. Bake 20-25 minutes or until filling is hot and biscuits are browned.

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How to Make Biscuit Crusted Chicken Pot Pie

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This post may contain affiliate links. Please read my disclosure policy.

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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