Quick and Easy Chicken Pot Pie with Biscuits Recipe From Home

Warm up your home with this deliciously easy Chicken Pot Pie recipe topped with biscuits! Perfect for busy nights, this recipe combines creamy filling, tender chicken, and a flaky biscuit topping. Follow along to make a comforting, homemade meal that’s simple to prepare and sure to satisfy. Don’t forget to like, subscribe, and share if you enjoyed it!

Instructions Recipe
Quick and Easy Chicken Pot Pie with Biscuits
Ingredients:
• 1 can of your choice of biscuits
• 1 whole chicken, cut into cubes
• 1 cup frozen peas and carrots
• 1-2 cans of cream of celery soup
• 1 potato, chopped into cubes
• 1 cup chicken broth
• 1 packet of chicken gravy mix
• Seasonings: paprika, Mrs. Dash

Instructions:
• Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Filling:
• In a large skillet or pot, add cubed chicken and cook over medium heat until browned and cooked through.
• Add the cubed potato, frozen peas and carrots, and season with paprika and Mrs. Dash.
• Stir in the cream of celery soup, chicken broth, and chicken gravy mix. Let the mixture cook for about 10 minutes, stirring occasionally, until it thickens slightly and all ingredients are well blended.

Assemble the Pot Pie:
• Pour the filling into an oven-safe baking dish, spreading it out evenly.

Add Biscuits on Top:
• Place biscuits on top of the filling in a single layer. Make sure not to press them in, as they will rise while baking.
• Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.

Serve and Enjoy: Remove from the oven and let it cool slightly before serving. Enjoy your warm, comforting chicken pot pie with biscuits!

This dish is best served fresh, and it’s perfect for cozy family dinners. Enjoy!

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Chapters:
0:00 – Introduction
0:17 – Preparing Potatoes
3:19 – Preparing Chicken
4:00 – Making the Sauce
6:40 – Combining Ingredients
8:46 – Baking the Filling
11:08 – Adding Biscuits
12:30 – Final Baking
13:23 – Serving
14:55 – Closing Remarks