Easy Weeknight Biscuit Chicken Pot Pie
If weeknight meals and cozy comfort meals had a love child, it would be this Weeknight Biscuit Chicken Pot Pie! Is it starting to feel like fall to you? Here is DC, the morning walks to school are cool, the windows at home are open and it’s making me crave all of those cozy comfort flavors.
I’m not kidding when I say that you can have this chicken pot pie on your table in under 35 minutes with only 7 ingredients and without using canned soup!
I wish you were at my house the other night just so you could have seen for yourself how simple this really is (and taste the creamy delicious pot pie topped with the flaky buttery biscuits). We came home later than usual and we have a weeknight bubblebath, book, bedtime routine for the little one so I was up against the clock to get dinner on the table and this was the perfect meal for that kind of busy night.
I’ll be honest, I had prep help from my husband. Brad cut the rotisserie chicken into cubes for me, because that has always and probably will always be a weakness of mine. I don’t know what it is, but the smell and cutting the cooked meat off the bone bothers me but only for rotisserie chicken… does this bother anyone else?
With that said, there is not much prep work for this meal which means it’s quick, easy and there is little to clean up! I think other than cutting the rotisserie chicken and measuring a few ingredients the work is done for you. P.S. If you have left over rotisserie chicken, stay tuned, I’ll be posting my favorite classic chicken salad recipe soon!
Chicken Pot Pie: Pantry Ingredients
Flour: You will need 1/3 cup of all purpose flour.
Butter: You will need 1/3 cup of butter.
Stock: You can use chicken or vegetable stock, whatever you have on hand. From the grocery store, you will want to get one box of stock, which will have 4 cups, however for this recipe, you will only use a 2 1/2 cups. I recommend buying unsalted or low sodium if you can find it. That way you can control the seasoning.
Chicken: You will want already cooked chicken. I use a rotisserie chicken, but if you have left over chicken from another night that would work just as well! You will need 2 cups cubed, which is about one large chicken breast.
Frozen Vegetable Medley: Did you know that frozen vegetables are still really fresh. They are flash-frozen on the spot at the farm when they are harvested. This keeps them from aging, unlike the fresh produce that travels to your grocery store. You probably already have a bag in your freezer. I used one with peas, carrots, green beans, corn and lima beans. You can use whatever mix you already have, it’s just an easy way to incorporate vegetables into your meal.
Poultry Seasoning: This is where you can get creative. There is dry ground poultry seasoning available in most regular grocery stores, a lot of people already have it in their spice rack. Other people (like me) have other chicken spice preferences, I love Herbs de Provence or a dry lemon thyme spice on baked chicken. Feel free to use your favorite in this!
Canned Biscuits: There were my favorite growing up! Since my mom was never a make-from-scratch home cook, I never had the real-deal buttermilk biscuits until well into my teenage years. This reminds me, I should make more biscuits at home. You will need one tube of 8 biscuits, any flavor.
Weeknight Biscuit Chicken Pot Pie
- ⅓ cup Butter
- ⅓ cup Flour
- 2 ½ cups Chicken or Vegetable Stock
- 2 cups Cubed Cooked Chicken
- 2 cups Frozen Vegetable Medley
- 1 TBSP Favorite Poultry Seasoning
- 1 can Biscuits (8 total)
- Garnish: Fresh Thyme (optional)
- Preheat your oven to 350F.
- In a large pot, over medium heat, you will want to make a roux, this will thicken your pot pie filling. Melt your butter and mix in your flour, it should become a wet sand consistency. Whisk in your stock, making sure to break up all the lumps of the roux. Let this cook over medium high heat until it starts to thicken up, stirring occasionally to prevent burning. About 2-3 minutes.
- Add in your cubed chicken, vegetables and seasoning. Stir until evenly disbursed throughout. Remove from the heat.
- Carefully, pour your pot pie filling into a casserole dish.
- Top your pot pie filling with the biscuits. It's okay to tear one or two in half if it makes them fit your casserole dish better.
- Bake in your preheated oven for 15 minutes, until golden brown and cooked through. (See notes above for baking temperature and time)