Homemade chicken pot pie has to be the ultimate comfort food. It is warm, flavorful, and filling.
You might not consider chicken pot pie made with refrigerated or canned biscuits homemade, but I do. The best part of pot pie is the creamy sauce with vegetables and then the biscuit "crust," which has a bit of crunch on the top and softness in the middle.
Refrigerator Biscuits Chicken Pot Pie Recipe
Yield: 6 servings
Equipment:
Cast Iron Pan
Large Saucepan
Prep Time: 15 minutes
Cook TIme: 10 minutes
Bake Time: 30 minutes
Ingredients:
1 can refrigerated biscuits
3 cups shredded chicken
4 tablespoons unsalted butter
½ yellow onion
1 medium carrot, diced
2 garlic cloves, minced
⅓ cup all purpose flour
1 ½ cups chicken stock
⅓ cup heavy cream
1 ½ teaspoons salt
¼ teaspoon black pepper
½ teaspoon thyme
1 cup frozen peas
Directions:
Preheat the oven to 375°F (190°C).
Heat a saucepan over medium heat and melt the butter.
Add the diced onion and carrot, sautéing for 4–5 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables, stirring constantly to coat them evenly.
Gradually pour in the chicken stock while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.
Stir in the heavy cream, salt, black pepper, and thyme. Mix until combined and let the sauce simmer for 1–2 minutes until it thickens.
Add the shredded chicken and frozen peas, stirring to combine. Remove the pan from heat and pour the mixture into the 10-inch cast iron pan.
Open the can of biscuits and arrange them on top of the chicken mixture in a single layer.
Place the cast iron pan in the preheated oven and bake for 25–30 minutes until the biscuits are golden brown and cooked through.
Let the pot pie cool for 5 minutes before serving. Enjoy!
Notes
Add additional seasonings such as rosemary, parsley, or paprika.
Add diced potatoes, precooked.
Refrigerator Biscuits Chicken Pot Pie
Author: Recipe Idea Shop
Equipment
- Cast Iron Pan
- Large Saucepan
Ingredients
- 1 can refrigerated biscuits
- 3 cups shredded chicken
- 4 tablespoons unsalted butter
- ½ yellow onion
- 1 medium carrot diced
- 2 garlic cloves minced
- ⅓ cup all purpose flour
- 1 ½ cups chicken stock
- ⅓ cup heavy cream
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- 1 cup frozen peas
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a saucepan over medium heat and melt the butter. Add the diced onion and carrot, sautéing for 4–5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Gradually pour in the chicken stock while whisking to avoid lumps. Cook for 2–3 minutes, stirring, until the mixture thickens.
- Stir in the heavy cream, salt, black pepper, and thyme. Mix until combined and let the sauce simmer for 1–2 minutes, until it thickens.
- Add the shredded chicken and frozen peas, stirring to combine. Remove the pan from heat. Transfer into the 10 inch cast iron pan.
- Open the can of biscuits and arrange them on top of the chicken mixture in a single layer.
- Place the cast iron pan in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Let the pot pie cool for 5 minutes before serving. Enjoy!
I hope you enjoy this refrigerator biscuits chicken pot pie dish!
