02/03/2026
A cozy biscuit chicken pot pie for nights youâre cooking for yourself and donât want leftovers.
Ingredients
2 Biscuits
1/4 cup frozen peas
1/4 cup frozen carrots
1/4 cup celery
1/4 cup frozen onions
1/2 cup shredded chicken
1/4 cup chicken broth
1/4 cup milk
1/2 tablespoon butter
1 teaspoon all purpose flour
Dried basil, to taste
Pinch of salt
Pepper, to taste
Garlic powder, to taste
Instructions:
Preheat the oven to 375°F.
In a small oven safe dish, add all ingredients except the biscuits. The vegetables can go in frozen.
Stir well so the flour is fully mixed and no clumps remain.
Place the biscuits whole on top of the chicken mixture.
Bake at 375°F for 40 to 45 minutes, or until the biscuits are cooked through and the filling is bubbly.
If the biscuits start browning too quickly, loosely cover with foil and uncover for the last 10 minutes.
Let cool slightly before serving.
If you want this to cook faster, you can microwave the filling first for 1 to 2 minutes, until it thickens to a gravy like texture. This helps the sauce set before baking and reduces the overall oven time. Place the biscuits whole on top, then bake at 375°F for 25 to 30 minutes, or until the biscuits are golden and cooked through.
Extra Tip
If you are already opening the biscuit can, bake the rest at the same time. They make an easy breakfast the next morning or can be sliced and used for mini chicken sandwiches at lunch.
