Weeknight Biscuit Chicken Pot Pie
[ratings]*Follow the instructions on your canned biscuits for oven temperature & bake time. Below I used the temperature and time for Pillsbury Grand Biscuits.
Servings: 6
Ingredients
- 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)
Instructions
- 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)
