Creamy Chicken Biscuit Pot Pie

Name: Creamy Chicken Biscuit Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Ingredients: 2 cup Chicken breasts, cooked and shredded; 2 cup Frozen mixed vegetables; 2 cup Chicken broth; 0.5 cup Heavy cream; 4 tbsp Butter; 0.5 cup All-purpose flour; 1 Onion, chopped; 2 cloves Garlic, minced; 1 tsp Dried thyme; Salt; Black pepper; 1 Canned biscuit dough

A comforting pot pie with a rich, velvety chicken and vegetable filling, topped with fluffy, golden-brown biscuits instead of a traditional crust.

Prep 25 min · Cook 40 min · Serves 8

Ingredients

2 cup Chicken breasts, cooked and shredded
2 cup Frozen mixed vegetables
2 cup Chicken broth
0.5 cup Heavy cream
4 tbsp Butter
0.5 cup All-purpose flour
1 Onion, chopped
2 cloves Garlic, minced
1 tsp Dried thyme
Salt
Black pepper
1 Canned biscuit dough

Instructions

Preheat oven to 375°F (190°C).

In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Sauté onion and garlic until softened.

Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until no lumps remain.

Stir in heavy cream, cooked chicken, mixed vegetables, and thyme. Bring to a simmer, then reduce heat and cook until thickened, about 5-7 minutes. Season with salt and pepper.

Separate biscuit dough and arrange biscuits on top of the chicken mixture.

Bake for 20-25 minutes, or until biscuits are golden brown and the filling is bubbly.