Spring Chicken Pot Pie
This Chicken Pot Pie Biscuit Bake is made with creamy rotisserie chicken, hearty vegetables, and fluffy golden biscuits for an easy, comforting dinner. It's a cozy family-friendly meal that's simple enough for weeknights and perfect for leftovers.
Servings 8 servings
Calories 512kcal
Ingredients
- 4 cups cooked, shredded rotisserie chicken
- 3 tbsp butter
- 1 large leek
- 1/2 yellow onion, finely diced
- 3 carrots, finely diced
- 4 garlic cloves, minced
- 1 1/2 cups frozen peas
- 1 cup corn
- 1/4 cup flour
- 3 cups chicken broth
- 1 1/2 cups milk
- 1 tbsp Dijon mustard
- 1 lemon, juiced
- 2 tsp thyme
- salt and pepper to taste
For the topping
- 11 oz box of biscuit dough mix
- fresh thyme, optional
Instructions
- Preheat oven to 400°F.
- Heat butter in a large sauté pan over medium heat. Add the leek, onion, carrots, and mushrooms with a pinch of salt and cook for 8-10 minutes until softened and slightly golden.
- Add the garlic and cook for 1 minute.
- Sprinkle in the flour and stir to coat everything well. Cook for 1-2 minutes to get rid of the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly, then add the milk. Simmer for 15-20 minutes uncovered, stirring occasionally, until it thickens to a gravy-like texture.
- Stir in the shredded chicken, peas, corn, Dijon, lemon juice, thyme, salt, and pepper. Taste and season with more salt and pepper as necessary.
- Transfer everything to your roasting pan and spread evenly.
- Prepare the biscuit dough according to the package instructions, then add dollops of dough over the top of the chicken pot pie filling.
- Bake for 20-30 minutes, until golden and bubbling.
- Let sit for 10 minutes before serving.
Nutrition
Calories: 512kcal | Carbohydrates: 39g | Protein: 40g | Fat: 23g | Fiber: 4g