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.


Main Dishes · Savory Pie Recipes · Pot Pie Recipes · Chicken Pot Pie Recipes


Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Additional Time: 10 mins
Servings: 8
Yield: 1 7x11-inch pot pie

Ingredients

Ingredients List

  • ¼ cup butter

  • 1 small onion, chopped

  • 3 medium celery ribs, chopped

  • 3 medium carrots, chopped

  • ⅔ cup frozen peas

  • 3 tablespoons chopped fresh parsley

  • ¼ teaspoon dried thyme

  • ¼ cup all-purpose flour

  • 2 cups lower-sodium chicken broth

  • ⅔ cup half-and-half cream

  • salt and ground black pepper to taste

  • 3 cups cooked chicken, cut into bite-size pieces

  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)

  • 1 large egg yolk, beaten

  • 1 tablespoon water


Directions

  1. Gather your ingredients and preheat the oven to 350 degrees F (175 degrees C).


Nutrition Facts (per serving)

Nutrition Facts
412 Calories
23g Fat
30g Carbs
20g Protein


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