Easy Chicken Pot Pie Biscuit Bake Recipe Everyone Loves

Описание: This recipe takes the classic chicken pot pie and makes it even easier (and tastier!) by using Pillsbury flaky buttermilk biscuits instead of pie crust. The result? Golden, fluffy biscuits on top of a creamy chicken and veggie filling made with heavy cream, fresh herbs, and all the cozy flavors you love.

Chicken Pot Pie Biscuit Recipe
Ingredients
2 chicken breasts (about 1 lb), cut into small bite-sized cubes
2 tbsp butter
1/2 medium onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/2 cup frozen peas
1/2 tsp thyme (dried or fresh)
1/2 tsp parsley
1/4 tsp black pepper
Salt to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp chicken bouillon
1 package Philsbury biscuit dough

Garlic Butter Sauce
3 tbsp butter
1/2 tsp garlic powder
2 tbsp fresh parsley

Directions
1. Cook the Chicken (6–7 minutes)
In a skillet over medium heat, melt 1 tbsp butter.
Add diced chicken, season lightly with salt & pepper, and cook until no longer pink. Remove and set aside.
2. Make the Filling (8–10 minutes)
In the same pan, melt the remaining butter. Add onion, carrot, celery, and garlic. Cook 4–5 minutes until softened.
Sprinkle in flour, stir, and cook for 1 minute.
Slowly whisk in chicken broth until smooth.
Stir in heavy cream, thyme, parsley, salt & pepper. Let simmer until thickened (about 3–4 minutes).
Add peas and cooked chicken. Mix well, then remove from heat to cool slightly.
Place the biscuits on top
4. Bake (20–25 minutes) or according to the instructions on the back of the package.
Bake at 350°F (200°C) until puffed and golden brown.
5. Serve
Let cool for 5 minutes before eating (filling will be hot!).


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