Chicken Pot Pie with Biscuits

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, melt the butter over medium heat. Add the chopped onion and cook for about 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds.
3. Sprinkle in the flour and stir constantly for 1 minute to form a roux.
4. Gradually whisk in the chicken broth and milk, stirring until smooth. Bring to a gentle simmer and cook for 3–5 minutes until the sauce thickens.
5. Season with salt and pepper, then stir in the cooked chicken, peas and carrots, and corn. Mix until well combined and heated through.
6. Remove the skillet from heat. Arrange the uncooked biscuits on top of the filling.
7. Transfer the skillet to the oven and bake uncovered for 20–25 minutes, or until the biscuits are golden brown and fully cooked through.
8. Let rest for 5 minutes before serving.

Variations :

• Cheesy Version: Stir ½ cup shredded cheddar cheese into the filling before baking.
• Herb Topping: Sprinkle biscuits with dried thyme, rosemary, or parsley for an herby finish.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes to the filling for a little heat.
• Turkey Swap: Use leftover roasted turkey for a post-holiday variation.

Tips :

• Brush biscuit tops with melted butter and a sprinkle of garlic powder or chopped parsley before baking for an extra golden, flavorful crust.
• Use rotisserie chicken or leftover roasted chicken to save time and add depth of flavor.
• Don’t skip the rest time—it helps the sauce set slightly, making for cleaner servings.
• For extra crispness, bake the biscuits separately and place them on the filling just before serving.

Chicken Pot Pie with Biscuits is a comforting, homey dish that’s perfect for any night you need a warm, satisfying meal with minimal effort. It’s an instant classic that’s sure to become a staple in your kitchen.