Mom's Fabulous Chicken Pot Pie with Biscuit Crust

This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It's full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 412 Calories

Ingredients

• ¼ cup butter
• 1 tablespoon water
• ¼ cup all-purpose flour
• 1 small onion, chopped
• salt and ground black pepper to taste
• 3 tablespoons chopped fresh parsley
• ¼ teaspoon dried thyme
• ⅔ cup half-and-half cream
• 1 large egg yolk, beaten
• 3 medium carrots, chopped
• ⅔ cup frozen peas
• 3 medium celery ribs, chopped
• 2 cups lower-sodium chicken broth
• 3 cups cooked chicken, cut into bite-size pieces
• 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.

Step 3

Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

Step 4

Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.

Step 5

Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.

Step 6

Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.

Step 7

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.

Step 8

Remove from the oven and let rest for 10 minutes before serving.