Easy Biscuit Chicken Pot Pie Recipe
This comforting chicken pot pie with butter swim biscuits is the perfect choice for cozy nights.
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 celery ribs, diced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 2 cups frozen peas and carrots, thawed
- 1 batch butter swim biscuit dough (uncooked)
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, melt the butter.
- Add diced onion and celery. Sauté until softened, about 5 minutes.
- Stir in salt, pepper, and flour. Cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk. Cook until thickened, about 5 minutes.
- Stir in cooked chicken and thawed vegetables. Mix well and transfer to the baking dish.
- Prepare the butter swim biscuit dough according to recipe instructions.
- Spread the biscuit dough evenly over the top of the chicken mixture.
- Bake uncovered for 35–40 minutes or until biscuits are golden brown and cooked through.
- Let rest 10 minutes before serving.