Chicken Pot Pie Biscuits
This easy Chicken Pot Pie Biscuit recipe is easy to make, delicious, and a quick dinner! This took me about 20 minutes to make and my whole family loved it!
This is the perfect recipe for when you need a busy weeknight dinner. I like that this recipe doesn’t use any “cream of” soups and is mostly made in one skillet.
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Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
- 12 oz bag of frozen mixed veggies
- 8 count canned Biscuits
Make Chicken Pot Pie Biscuits
To start making this recipe, cook the biscuits according to the directions on the package. I used Pillsbury Grands Butter Tastin Biscuits, but you can use your favorite store bought or homemade biscuits.
Cut chicken breasts in half lengthwise to make them thinner. Season the chicken lightly with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
In a skillet over medium high heat melt 3 tbsp of butter. Once the butter has melted add 3 tbsp of flour and stir continuously until well combined. Let cook for a couple of minutes while still stirring.
Add 2 cups of chicken broth and stir well.
Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Add the bag of frozen veggies. Stir well and when it starts bubbling add the chicken to the skillet.
Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 10-15 minutes or until the chicken reaches an internal temp of 165 degrees.
My chicken was ready in about 10 minutes, but they were pretty thin.
Serve Chicken Pot Pie Biscuits
Once the chicken is fully cooked, shred the chicken with two forks and serve over the cooked biscuits! Enjoy! I didn’t serve anything extra with this, but you could definitely add more veggies or some side if you think you need it.
Tips and Frequently Asked Questions
- Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
- I shredded the chicken with two forks right in the pan, but if you are using a non stick pan be sure to remove the chicken from the pan so you don’t accidentally scratch your pan.
- You could also use a hand mixer to shred the chicken if you remove it from the pan and put it in a big bowl.
- Be sure to cut your chicken breasts in half lengthwise to make the chicken thinner. Using thinner chicken will help cut down on the cooking time.
Similar Recipes
- Easy Chicken and Gravy
- Creamy Chicken and Noodles
- Country Fried Chicken and Gravy
- Crockpot Creamy Chicken Pasta
- Crockpot Chicken Spaghetti
- Easy Beef Stroganoff
Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
- 12 oz bag of frozen mixed veggies
- 8 count canned Biscuits
Instructions
- Cook the biscuits according to the directions on the package.
- Cut chicken breasts in half lengthwise to make them thinner. Season the chicken lightly with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
- In a skillet over medium high heat melt 3 tbsp of butter. Once the butter has melted add 3 tbsp of flour and stir continuously until well combined. Let cook for a few minutes while still stirring.
- Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Add the bag of frozen veggies. Stir well and when it starts bubbling add the chicken to the skillet.
- Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 10-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in about 10 minutes, but they were pretty thin.
- Shred the chicken and serve over biscuits! Enjoy! Let me know if you try it out.
Not just your recipes, but I love the running commentary on how you’re making the recipe..sometimes have to listen twice to catch all the humor; you are a HOOT!
Appreciate it!
I made mine using store bought rotisserie chicken. It made a quick and easy week night dinner!! Love it!
Boy howdy, that is good! I do not like chicken pot pie because it’s so heavy and gloppy, but this mixture blew me away. The sauce is light but super flavourful. I used some leftover shredded rotisserie chicken, added a bit more salt, and served it over mashed potatoes (my buttermilk had gone off, so no biscuits). I love that I didn’t have to buy anything special, and I could make it in no time flat. A total keeper!