Chicken Pot Pie over Biscuits
This Chicken Pot Pie over Biscuits is a creamy dinner recipe made with tender shredded chicken, mixed vegetables, and a rich, creamy sauce, all spooned over warm, fluffy biscuits.
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Ingredients
- 1 8-count can Pillsbury Grands biscuits
- 1 ½ cups cooked and shredded chicken
- 1 stick salted butter
- ½ cup all-purpose flour
- 2 cups chicken broth
- ¾ cup half and half
- ¼ tsp pepper
- ¼ tsp salt
- ½ tsp Italian seasoning
- 1 cup shredded mild cheddar cheese
- 2 cups frozen mixed vegetables carrots, peas, green beans, and corn
- Fresh parsley for garnish
Instructions
- Preheat the oven and bake the biscuits according to the package instructions.
- In a large pan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, until lightly golden.
- Whisk in the chicken broth, half and half, salt, pepper, and Italian seasoning. Bring to a simmer, stirring occasionally, until the mixture thickens.
- Add the shredded chicken and frozen vegetables. Cover with a lid and simmer on low for 10–15 minutes, or until the veggies are tender and everything is heated through.
- Remove the lid and stir in the cheddar cheese until melted and smooth.
- Spoon the creamy filling over warm biscuits and garnish with fresh parsley.
Servings: 4
Calories: 520kcal