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Easy Chicken Pot Pie with Biscuits
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5 from 1 vote

Easy Chicken Pot Pie with Biscuits

Course: Chicken, Dinner, Main Course
Cuisine: American
Keyword: 30 minute meal, chicken pot pie, chicken pot pie recipe, easy chicken recipe
Servings: 6
Calories: 346kcal


  • 1 package refrigerated biscuits
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1/2 cup finely chopped onion (1/2 medium onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 1/3 cup all-purpose flour
  • 2 ¾ cups chicken broth
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups shredded or chopped cooked chicken breast
  • 10 ounce package frozen mixed vegetables thawed


  • Bake biscuits according to package instructions.
  • Set a large skillet over medium heat. Add the butter and olive oil and cook until the butter melts.
  • Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes.
  • Stir in the flour and let it cook, stirring frequently, for 3 minutes. The mixture will be a light golden brown color.
  • Slowly whisk in the broth and milk. Bring to a simmer and continue to cook until thickened—it should be thick enough that it coats your spoon, about 5 to 8 minutes. Stir in the salt and pepper.
  • Stir in the chicken along with the thawed mixed vegetables. Simmer until the chicken and vegetables are heated through, about 5 minutes.


Sodium: 739mg | Calcium: 63mg | Vitamin C: 14mg | Vitamin A: 2630IU | Sugar: 2g | Fiber: 2g | Potassium: 486mg | Cholesterol: 96mg | Calories: 346kcal | Trans Fat: 1g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 2g | Saturated Fat: 6g | Fat: 17g | Protein: 33g | Carbohydrates: 15g | Iron: 2mg