Chicken Pot Pie

Chicken Pot Pie

Creamy chicken and mixed vegetables baked under a golden, flaky biscuit topping, served with a simple green salad for a comforting and hearty meal.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 375°F. If your 10 ounces chicken breast is not already cooked, cook it (e.g., boil, pan-fry, or bake) until cooked through, then shred.
  2. In a large saucepan or oven-safe skillet (about 8-inch round or square), melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.
  3. Gradually whisk in 1 (10.5-ounce) can cream of mushroom soup, 1/2 cup milk, and 1/2 cup chicken broth until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
  4. Stir in the 10 ounces shredded cooked chicken breast, 1 1/2 cups thawed frozen mixed vegetables, 1 teaspoon fresh thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until well combined.
  5. Pour the chicken and vegetable mixture into an 8x8 inch baking dish or keep in the oven-safe skillet. Arrange the biscuits from 1 (7.5-ounce) package refrigerated biscuit dough on top of the mixture.
  6. Bake for 30-40 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.
  7. While the pot pie bakes, prepare a side salad by tossing 2 cups mixed greens salad with 2 tablespoons salad dressing.
  8. Serve the chicken pot pie hot, garnished with 1 tablespoon fresh parsley, with the green salad on the side.

Notes

You can use leftover rotisserie chicken for quick prep. If you prefer a pastry crust, use a store-bought pie crust instead of biscuits.

Nutrition (per serving)