Description
Discover the ultimate comfort food with this Creamy Chicken Pot Pie recipe. Tender shredded chicken and a mix of carrots, peas, and corn swim in a silky sauce made from butter, flour, chicken broth, and milk. A layer of buttery biscuits rises on top, turning golden and fluffy as they bake. Ready in under an hour, this dish serves six and delivers a restaurant‑style experience perfect for family dinners or cozy gatherings. Pair it with a fresh green salad and a glass of chilled grape juice now!!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuits
Instructions
- Preheat the oven to 400°F (200°C).
- Melt butter in a large saucepan over medium heat; whisk in flour, garlic powder, onion powder, salt, and pepper until smooth.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Add shredded chicken and mixed vegetables; stir to combine.
- Pour mixture into a baking dish.
- Top with biscuits, placing them evenly over the filling.
- Bake for 25-30 minutes or until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Creamy Chicken Pot Pie, chicken pot pie recipe, easy chicken pot pie, comfort food dinner, how to make chicken pot pie, creamy chicken pot pie, chicken pot pie with biscuits, quick dinner recipes, family dinner ideas, homemade pot pie