Weeknight Biscuit Chicken Pot Pie
The warm comfort of chicken pot pie made easy for an any day weeknight dinner. No canned soup in this recipe and you use your favorite pop-open canned biscuits.
Servings: 6
Calories:
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 see blog notes
- 1 can Biscuits (8 total)
- 1 Egg Yolk
- ⅙ tsp Salt
- Fresh Thyme
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 the butter and whisk 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, until it reaches your preferred consistency.If it becomes too thick, whisk is water until it thins out to your preferred consistency.
- Add in your chicken, vegetables and seasoning. Stir until evenly disbursed throughout.
- Carefully, pour your pot pie filling into a casserole dish.
- In a bowl, add your egg yolk and fresh thyme with a pinch of salt. Whisk together with a fork.
- Top your pot pie filling with canned biscuits. It's okay to tear in half if it makes them fit your casserole dish better. Brush on your egg wash.
- Bake at 350F for 15 minutes. Without opening your oven, decrease the temperature to 300F and bake for 25-35 minutes until the biscuits are done all the way through and the tops are golden brown.
