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Chicken Pot Pie with Biscuits
Creamy chicken, vegetables, and cheddar simmer in one pan, then get spooned over warm Pillsbury Grands for an easy, comforting chicken pot pie with biscuits.
Servings 4 servings
Calories 272kcal
Equipment
- Rimmed baking sheet
- Large stainless steel pan
- Glass lid for the pan
Ingredients
- 1 can (8-count) Pillsbury Grands biscuits
- 1 stick (½ cup) salted butter
- ½ cup all-purpose flour
- 2 cups chicken broth
- ¾ cup half and half
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups cooked shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, green beans, and corn)
- 1 cup shredded mild cheddar
Instructions
- Preheat oven and bake the biscuits according to the package instructions.
- Melt butter in a large pan over medium heat. Stir in flour and cook 1 to 2 minutes, until lightly golden.
- Whisk in chicken broth, half and half, Italian seasoning, salt, and pepper. Bring to a simmer, stirring occasionally, until thickened.
- Add shredded chicken and frozen vegetables. Cover and simmer on low 10 to 15 minutes, until the vegetables are tender and everything is heated through.
- Remove the lid and stir in the cheddar until melted and smooth.
- Spoon the creamy filling over warm biscuits and garnish with parsley.
Notes
-
Rotisserie chicken works well here and saves time.
-
Simmer time varies with the vegetables used. Heartier vegetables like potatoes take longer to soften.
Nutrition
Calories: 272kcal | Carbohydrates: 27g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 693mg | Potassium: 416mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4817IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg