Chicken pot pie biscuits are a delightful and easy-to-make dish that’s perfect for a comforting weeknight meal. It features savory chicken and vegetables in a rich gravy, all nestled in a flaky homemade biscuit crust.
This dish is not only delicious but also versatile. You can easily customize it to your liking by using different types of vegetables or leftover shredded chicken. Plus, the homemade biscuit crust adds a wonderful textural contrast to the creamy filling.
Chicken Pot Pie Biscuits: A Comforting Classic
Here’s what you’ll need to make this heartwarming dish:
Chicken Pot Pie Biscuits
Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
- 12 oz bag of frozen mixed veggies
- 8 count canned Biscuits
Instructions
Cook the biscuits according to the directions on the package.
Cut chicken breasts in half lengthwise to make them thinner. Season the chicken lightly with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
In a skillet over medium high heat melt 3 tbsp of butter. Once the butter has melted add 3 tbsp of flour and stir continuously until well combined. Let cook for a few minutes while still stirring.
Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Add the bag of frozen veggies. Stir well and when it starts bubbling add the chicken to the skillet.
Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 10-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in about 10 minutes, but they were pretty thin.
Shred the chicken and serve over biscuits! Enjoy! Let me know if you try it out.
Tips:
- For a richer flavor, you can use a combination of chicken broth and milk in the filling.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Suggested Pairings:
- A simple green salad is a perfect accompaniment to this hearty dish.
- Roasted vegetables, such as Brussels sprouts or broccoli, would also be a delicious side dish.
- For a touch of sweetness, serve the chicken pot pie biscuits with a side of cranberry sauce.
Chicken pot pie biscuits are a surefire way to please your family and friends. So next time you’re looking for a comforting and easy-to-make meal, give this recipe a try.
