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Pioneer Woman Chicken Pot Pie with Biscuits

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 4 cups cooked chicken shredded (rotisserie works great)
  • 2 tbsp butter
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1 cup frozen peas
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 can refrigerated biscuits or homemade if preferred
  • 1 egg beaten (for brushing biscuits)

Instructions
 

  • Step 1 – Cook the Vegetables
  • Melt butter in a large skillet or oven-safe pan over medium heat. Add onion, carrots, and celery. Cook until softened. Stir in garlic and cook 1 minute more.
  • Step 2 – Make the Creamy Base
  • Sprinkle flour over veggies and stir to coat. Gradually whisk in chicken broth and milk until thickened into a creamy sauce. Season with thyme, salt, and pepper.
  • Step 3 – Add Chicken & Peas
  • Fold in shredded chicken and frozen peas. Mix well.
  • Step 4 – Top with Biscuits
  • Transfer mixture to a casserole dish (or keep in oven-safe skillet). Arrange biscuits evenly on top. Brush biscuits with beaten egg.
  • Step 5 – Bake Until Golden
  • Bake at 375°F (190°C) for 25–30 minutes, until biscuits are puffed and golden and filling is bubbling.
  • Step 6 – Serve
  • Scoop into bowls and enjoy warm.

Notes

  • Check biscuits early – They brown quickly; peek a few minutes before time is up.
  • Don’t add cold chicken – Let it warm slightly so it doesn’t cool down the sauce.
  • Season as you go – Taste the filling to make sure it’s well-flavored.
  • Avoid biscuit crowding – Space them slightly for even baking.