Creamy Chicken Pot Pie Biscuit Bake
A deliciously creamy chicken pot pie biscuit bake that's perfect for a hearty family dinner.
Equipment
- 1 9x13-inch baking dish
- 1 Saucepan
- 1 Mixing Bowl large
Ingredients
Creamy Chicken Filling
- 2 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Biscuit Topping
- 1 can refrigerated biscuit dough
Instructions
Preparation
- In a large saucepan over medium heat, melt the butter. Add the chopped onion and sauté until translucent. Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens. Add the shredded chicken, peas, and carrots. Season with salt and pepper.
- Preheat your oven to 375°F. Pour the creamy chicken filling into a greased 9x13 inch baking dish. Open the can of biscuit dough and arrange the biscuits evenly on top of the filling.
- Place the dish in the preheated oven and bake for 40-45 minutes, or until the biscuits are golden brown and cooked through. Allow the dish to cool slightly before serving.
Serving
- Serve hot, ideally with a side of fresh greens or a light salad to balance the richness of the dish.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Ensure the biscuit dough is cold before baking for a flakier crust. Ingredient Substitutions: Use rotisserie chicken for convenience. How to Serve: Pair with a fresh salad. Storage & Freshness: Keep in an airtight container. Make-Ahead Tips: Prepare the filling ahead and add the biscuit topping just before baking.