Pillsbury Chicken Pot Pie with Biscuits

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This easy Pillsbury Chicken Pot Pie with Biscuits recipe is the ultimate comfort food. Ready in under an hour, it’s perfect for a cozy family dinner!

Prep Time15

Cook Time26

Course: Main Dishes

Cuisine: American

Keyword: Pillsbury Chicken Pot Pie with Biscuits

Servings: servings

Calories: 397kcal

Author: Lois

Equipment

Ingredients

4 tablespoons salted butter
½ cup diced yellow onion
¼ cup all purpose flour
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
2 cups whole milk
1 cup heavy cream
3 cups rotisserie chicken, shredded
2 cups frozen peas and carrots
1 (8 count) can refrigerated biscuits
1 egg

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Instructions

Preheat the oven to 350°F.
In a large skillet over medium heat, melt the butter.
Add the onions and cook 3-4 minutes stirring constantly until translucent.
Sprinkle the flour, salt, pepper and nutmeg over the top of the onions and whisk together for 1-2 minutes to allow the rawness to cook out of the flour.
Add the whole milk and heavy cream and continue to whisk 1-2 minutes until thickened.
Add the rotisserie chicken and peas and carrots and stir to combine.
Spray a 9x13 casserole dish with cooking spray and transfer the mixture to the prepared dish.
Top the mixture evenly with all 8 biscuits.
In a small bowl, use a fork to beat the egg and brush onto the uncooked biscuits.
Bake uncovered for 15-18 minutes until the biscuits are golden. Serve immediately.

Notes

Store leftover chicken pot pie in the casserole dish covered or transfer it to an airtight container. It will keep for 1-2 days before the biscuits soften. For best results, you can remove the biscuits and store them separately.

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