This Vegetable and Chicken Pot Pie is the ultimate comfort food, perfect for a cozy weeknight dinner. It combines tender cubes of cooked chicken with a medley of frozen vegetables like broccoli, cauliflower, and carrots, all simmered in a rich, creamy sauce made with condensed soup and milk. The filling is seasoned with aromatic thyme, onion powder, and black pepper for depth of flavor. Instead of a traditional pastry crust, this recipe uses flaky refrigerated biscuits cut into pieces and arranged over the top. As it bakes, the biscuits turn golden brown and crisp, providing a delightful textural contrast to the soft, savory filling below. It&# 226;ÂÂs an easy, satisfying meal that comes together quickly using pantry staples, making it a reliable favorite for busy families.
Vegetable And Chicken Pot Pie
Description
This Vegetable and Chicken Pot Pie is the ultimate comfort food, perfect for a cozy weeknight dinner. It combines tender cubes of cooked chicken with a medley of frozen vegetables like broccoli, cauliflower, and carrots, all simmered in a rich, creamy sauce made with condensed soup and milk. The filling is seasoned with aromatic thyme, onion powder, and black pepper for depth of flavor. Instead of a traditional pastry crust, this recipe uses flaky refrigerated biscuits cut into pieces and arranged over the top. As it bakes, the biscuits turn golden brown and crisp, providing a delightful textural contrast to the soft, savory filling below. It&# 226;ÂÂs an easy, satisfying meal that comes together quickly using pantry staples, making it a reliable favorite for busy families.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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In a large skillet, melt the margarine or butter over medium-high heat.
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Add the chopped celery and frozen vegetables to the skillet, cooking until crisp-tender.
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Stir in the condensed cream of chicken soup, milk, onion powder, thyme, and pepper; mix well to combine.
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Stir in the cooked, cubed chicken and heat the mixture through until warm.
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Spoon the hot chicken and vegetable filling into a 12x8-inch baking dish.
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Separate the refrigerated dough into 10 individual biscuits.
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Cut each biscuit into 4 pieces.
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Arrange the biscuit pieces evenly over the hot filling in the baking dish.
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Bake at 375ðF (190ðC) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 279.1kcal
- % Daily Value *
- Total Fat 14.8g23%
- Saturated Fat 4.1g21%
- Cholesterol 89.0mg30%
- Sodium 163.6mg7%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 1.9g8%
- Sugars 1.6g
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the frozen vegetables are thawed before adding them to the skillet to prevent excess moisture from thinning the sauce too much.
You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor profile.
If you prefer a traditional crust, you can use store-bought pie crusts or puff pastry instead of the biscuit topping.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
For added crunch, sprinkle a little extra pepper or dried herbs on top of the biscuits before baking.
