Easy Chicken Pot Pie Biscuit Bake Recipe Everyone Loves

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add a drizzle of oil to the pan.

Season the chicken breast with salt, ground black pepper, garlic powder, onion powder, and paprika.

Mix the seasonings with the chicken using tongs.

Cook the chicken in the pan for about 5 to 7 minutes until it reaches an internal temperature of 165°F.

Remove the chicken from the pan and set aside.

Add chopped yellow onions to the pan and cook for about a minute until slightly translucent.

Add chopped garlic to the pan and cook until fragrant, about 1 minute.

Add chopped celery to the pan and allow the vegetables to cook down until slightly softened.

Add about a tablespoon of butter to the pan for flavor.

Add frozen mixed vegetables to the pan and stir well.

Add all-purpose flour to the pan and stir to coat the veggies, cooking for about 1 minute.

Add chicken broth to the pan and stir.

Add heavy cream to the mixture and allow it to simmer to thicken, adding more flour if necessary.

Return the cooked chicken to the pan along with any resting juices and incorporate it into the mixture.

Place biscuits on top of the chicken pot pie mixture in the pan.

Place the pan into a preheated oven, noting that cooking times will vary based on biscuit brand.

Prepare a garlic butter mixture with melted butter, garlic powder, and fresh parsley.

Baste the biscuits with the garlic-infused butter using a basting brush.

Serve the chicken pot pie biscuit bake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens