This hearty chicken pot pie with a biscuit topping is a comforting and simple meal. Using rotisserie or leftover chicken and store-bought biscuits makes it extra quick, while fresh or frozen veggies add great flavor.
- ¼ bup butter
- 1 small onion, chopped
- 3 medium celery ribs, chopped
- 3 medium carrots, chopped
- ⅔ cup frozen peas
- 3 tbsp fresh parsley, chopped
- ¼ tsp dried thyme
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ⅖ cup half-and-half
- Salt and black pepper, to taste
- 3 cups cooked chicken, cut into bite-sized pieces
- 1 can (16.3-ounce) refrigerated flaky-style biscuits (e.g., Pillsbury Grands)
- 1 large egg yolk, beaten
- 1 tbsp water
Cook the Vegetables
Melt butter in a large skillet over medium-low heat.
Add onion, celery, and carrots. Cook, stirring occasionally, for about 15 minutes, until tender.
Stir in peas, parsley, thyme, and flour, cooking for about 5 minutes until the flour coats the veggies and starts to cook.
Make the Sauce
Slowly whisk in chicken broth and half-and-half.
Stir continuously and cook until the sauce thickens and bubbles.
Mix in cooked chicken, then season with salt and pepper.
Brush with Egg Wash
In a small bowl, whisk together egg yolk and water.
Brush the mixture over the biscuits to give them a golden, glossy finish.
Bake & Serve
Bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling.
Let the pot pie rest for 10 minutes before serving.