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Easy Biscuit Chicken Pot Pie


I know it's Monday and you are have been running around all weekend and today. Try this super easy recipe for you and family tonight!
Easy Biscuit Chicken Pot Pie
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 Tablespoons vegetable oil
  • 1 onion, chopped fine
  • ½ cup of chopped carrots
  • ½ cup of chopped broccoli
  • ½ cup of chopped cauliflower
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • ½ cup of all-purpose flour
  • 1½ cups milk
  • 2 to cups of low-sodium chicken broth
  • 1 regular size can of cream of chicken soup
  • ½ teaspoon dried thyme
  • 2 cups (about 1 pound) of cooked, shredded chicken
  • ¾ cup frozen peas, thawed
  • 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)
  1. Preheat the oven to 400 degrees.
  2. In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
  3. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
  4. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
  5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.