Easy Chicken Pot Pie with Biscuits -

A delicious and EASY Chicken Pot Pie made with cooked chicken, frozen mixed vegetables, freezer biscuits and a quick, creamy chicken gravy made from a blend of butter and olive oil, flour, chicken stock and milk.

A traditional chicken pot pie is easily the best comfort food, and for good reason. It’s a creamy chicken casserole with tender pieces of chicken and mixed vegetables nestled under a flaky, buttery crust. The trouble is, it can be a lot of work and a lot of time. This version. easy chicken pot pie topped with biscuits has ALL the flavor, ALL the creaminess, and ALL the comfort… in half the time.

The key to making it FAST is to use store-bought chicken (or any leftover, cooked chicken or turkey), a bag of frozen mixed vegetables, and a bag of freezer cookies. With these helpers, all you have to do is whip up a homemade, creamy chicken gravy with butter and olive oil, onion, garlic, flour, chicken stock, and milk. This gravy/sauce incredibly delicious and that’s what makes this recipe a family favorite.

How to make an easy chicken pie with cookies.

Place a large saucepan over medium heat. Add 3 tablespoons of butter and 3 tablespoons of olive oil and cook until the butter melts.

Then add ½ cup chopped onion and 2 cloves minced garlic. Let cook, stirring frequently, until onion is soft, about 5 minutes.

Prepare the roux. stir in ⅓ cup all-purpose flour and let cook, stirring frequently, 3 minutes. The mixture will be light golden brown in color.

Slowly whisk in 2 ¾ cups chicken broth and ½ cup milk. I use whole milk, but I think 2% or even skim milk would work; they just can’t produce the same level of creaminess. Allow the mixture to come to a boil, then continue to cook until it thickens. it should be thick enough to coat your spoon, about 5-8 minutes.

Stir in 4 cups chopped or shredded cooked chicken and 1 (10-ounce) bag thawed mixed vegetables. Cook until chicken and vegetables are heated through, about 5 minutes. Taste the mixture and add salt and pepper to taste. I usually add at least ¼ teaspoon salt and ¼ teaspoon black pepper, but CAUTION! The amount of salt you add will depend on the saltiness of the chicken broth you use (regular vs. low sodium) and whether or not you have chicken. it was over seasoned (store bought chicken nuggets vs plain boiled chicken breast).

Easy Chicken Pot Pie with Biscuits

Course: Chicken, dinner, main dish

Kitchen: american

Keyword: 30 minute meal, chicken pot pie, chicken pot pie recipe, easy chicken recipe

Services: 6:00

Calories. 346:will you

1: package: refrigerated cookies
3: c.c butter
3: c.c olive oil
1/2 glass finely chopped onion (1/2 medium onion)
2: teaspoons minced garlic (2 cloves)
1/3 glass all-purpose flour
2 ¾ cups chicken broth
1/2 glass whole milk
1/2 c.c salt
1/4 c.c black pepper
4: cups shredded or chopped cooked chicken breast
10:00 ounce pack frozen mixed vegetables melted

Bake cookies according to package directions.
Place a large saucepan over medium heat. Add the butter and olive oil and cook until the butter melts.
Add the onion and garlic and cook, stirring frequently, until the onion softens, about 5 minutes.
Pour in the flour and let it cook, stirring frequently, for 3 minutes. The mixture will be light golden brown in color.
Slowly whisk in the stock and milk. Bring to a boil and continue to cook until thickened. it should be thick enough to coat your spoon, about 5-8 minutes. Mix salt and pepper.
Mix the chicken with the thawed mixed vegetables. Cook until chicken and vegetables are heated through, about 5 minutes.

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