Easy Chicken Pot Pie with Buttermilk Biscuits
Ingredients
2 cups cooked, shredded chicken
1 can refrigerated buttermilk biscuits
1 can (10.5 oz) cream of chicken soup
½ cup evaporated milk
1 can sweet corn, drained
1 can cut green beans, drained
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
½ tsp dried thyme, optional
Salt, to taste
Instructions
1. Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Make the filling: In a large bowl, combine the shredded chicken, cream of chicken soup, evaporated milk, corn, and green beans.
3. Season: Stir in garlic powder, onion powder, black pepper, and thyme. Taste and add a little salt if needed.
4. Fill the dish: Pour the chicken mixture evenly into the prepared baking dish.
5. Add the biscuits: Arrange the refrigerated buttermilk biscuits evenly over the top of the chicken mixture. Leave a little space between them so the biscuits can cook properly.
6. Bake: Place in the oven and bake for 25–35 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling around the edges.
7. Rest: Remove from the oven and let the pot pie rest for 5–10 minutes before serving.
Description
This easy Chicken Pot Pie is creamy, comforting, and incredibly simple. Tender shredded chicken and colorful vegetables are coated in a rich, savory sauce and topped with fluffy golden buttermilk biscuits. It’s a perfect weeknight comfort meal with minimal preparation.
Tips
Make sure the biscuits aren’t packed tightly together.
If the biscuits brown too quickly, loosely cover them with foil for the remainder of baking.
For extra flavor, add diced onion, carrots, peas, or shredded cheddar cheese.
Rotisserie chicken works wonderfully for this recipe.
Letting the dish rest briefly after baking helps the filling thicken.
