Magical Biscuit Chicken Pot Pie Ready in Just 40 Minutes
A comforting chicken pot pie topped with cheesy cheddar bay biscuits for a hearty and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 3 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- 1 tsp paprika
- 1 box cheddar bay biscuit mix
- Ingredients required for biscuit mix (milk, butter)
- 1 tbsp chopped parsley
Instructions
- Melt butter in a skillet over medium heat. Add onion and garlic and cook until fragrant. Stir in flour and whisk to create a roux.
- Slowly whisk in chicken broth and heavy cream until smooth and thick. Add paprika, salt, and pepper.
- Stir in shredded chicken and mixed vegetables, letting everything simmer together.
- Prepare the cheddar bay biscuit mix according to package instructions. Drop spoonfuls of dough on top of the filling.
- Bake at 375°F (190°C) for 18–22 minutes until biscuits are golden brown. Brush with the garlic butter topping from the biscuit mix.
Notes
- Use rotisserie chicken for quick prep.
- Add extra cheese for a richer flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg