A delicious and EASY chicken pot pie made with cooked rotisserie chicken, frozen mixed veggies, refrigerator biscuits, and a quick, creamy chicken gravy made from a mix of butter and olive oil, flour, chicken broth, and milk.
Traditional chicken pot pie is easily one of the very best comfort food meals—and for good reason! It’s a creamy chicken casserole with tender chunks of chicken and mixed vegetables nestled under a flaky, buttery crust. The trouble is that it can be a lot of work and a lot of time. This version: easy chicken pot pie with biscuits on top, has ALL the flavor, ALL the creaminess, and ALL the comfort…in half the time.
The key to making it QUICK is using the meat from a store-bought rotisserie chicken (or any leftover, cooked chicken or turkey), a bag of frozen mixed vegetables, and a package of refrigerator biscuits. With these helpers, all you have to do is make a homemade, creamy chicken gravy with butter and olive oil, onion, garlic, flour, chicken broth, and milk. This gravy/sauce is unbelievably delicious and it’s what makes this recipe a family favorite.
How to Make Easy Chicken Pot Pie with Biscuits:
Set a large skillet over medium heat. Add 3 tablespoons of butter and 3 tablespoons of olive oil and cook until the butter melts.
Next, add ½ cup finely chopped onion and 2 cloves-worth of minced garlic. Let that cook, stirring frequently, until the onion is soft, about 5 minutes.
Make the roux: stir in ⅓ cup all-purpose flour and let it cook, stirring frequently, for 3 minutes. The mixture will be a light golden brown color.
Slowly whisk in 2 ¾ cups chicken broth and ½ cup of milk. I use whole milk but I believe 2% or even nonfat milk will work; they just may not produce quite the same level of creaminess. Let that mixture come to a simmer and then continue to cook until it has thickened—it should be thick enough that it coats your spoon, about 5 to 8 minutes.
Stir in 4 cups of chopped or shredded, cooked chicken along with 1 (10-ounce) bag of thawed mixed vegetables. Simmer until the chicken and vegetables are heated through, about 5 minutes. Taste the mixture and add salt and pepper to your liking. I usually add at least ¼ teaspoon of salt and ¼ teaspoon of black pepper, but NOTE: the amount of salt you add will depend on the saltiness of the chicken broth you used (regular vs. low-sodium) and whether or not your chicken was heavily seasoned (store-bought rotisserie chicken vs. plain poached chicken breast).
Easy Chicken Pot Pie with Biscuits
Servings: 6
Calories: 346kcal
- 1 package refrigerated biscuits
- 3 tbsp butter
- 3 tbsp olive oil
- 1/2 cup finely chopped onion (1/2 medium onion)
- 2 teaspoons minced garlic (2 cloves)
- 1/3 cup all-purpose flour
- 2 ¾ cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups shredded or chopped cooked chicken breast
- 10 ounce package frozen mixed vegetables thawed
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Bake biscuits according to package instructions.
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Set a large skillet over medium heat. Add the butter and olive oil and cook until the butter melts.
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Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes.
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Stir in the flour and let it cook, stirring frequently, for 3 minutes. The mixture will be a light golden brown color.
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Slowly whisk in the broth and milk. Bring to a simmer and continue to cook until thickened—it should be thick enough that it coats your spoon, about 5 to 8 minutes. Stir in the salt and pepper.
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Stir in the chicken along with the thawed mixed vegetables. Simmer until the chicken and vegetables are heated through, about 5 minutes.
Sodium: 739mg | Calcium: 63mg | Vitamin C: 14mg | Vitamin A: 2630IU | Sugar: 2g | Fiber: 2g | Potassium: 486mg | Cholesterol: 96mg | Calories: 346kcal | Trans Fat: 1g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 2g | Saturated Fat: 6g | Fat: 17g | Protein: 33g | Carbohydrates: 15g | Iron: 2mg
