Creamy Chicken and Vegetable Pot Pie with Flaky Biscuits
Tender chicken and a medley of fresh vegetables are simmered in a rich, creamy sauce, then topped with fluffy, golden-brown biscuits for a comforting and satisfying one-dish meal.
Instructions
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1
Preheat oven to 375°F. In a large saucepan, sauté the onion in canola oil until tender. Stir in the flour, basil, thyme, and pepper until blended. Gradually stir in the milk and Worcestershire sauce until smooth. Bring to a boil and cook, stirring, for 2 minutes or until thickened.
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2
Stir in the frozen mixed vegetables, cooked chicken, and Parmesan cheese. Reduce heat to low and let the mixture simmer while you prepare the biscuits.
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3
In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk, oil, and parsley. Stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
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4
Transfer the hot chicken and vegetable mixture to a greased 2.5-quart baking dish. Drop the biscuit batter by rounded tablespoonfuls onto the top of the filling. Bake, uncovered, for 30-40 minutes, or until the biscuits are golden brown and cooked through.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
