Ingredients
Method
Baking The Biscuits
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Separate biscuits onto the baking sheet. Bake the biscuits for 9-10 minutes, then set to the side. Keep the oven on for baking the rest of the casserole.
Making The Filling
- While baking, add 4 tablespoons butter to a large pot over medium heat and melt. Add flour and blend with a whisk. Cook for 1-2 minutes until thick and bubbly, whisking the entire time. This keeps the filling from having a flour taste.
- Whisk in heavy cream and chicken broth. Bring to a boil and lower temperature to simmer for 4-5 minutes until thickened. Whisk often so cream sauce doesn’t stick. The sauce should be thick enough to coat the back of a spoon.
- Add garlic powder, onion powder, salt and pepper to the pot and whisk until well blended. With a large spoon, mix chicken and mixed vegetables into the sauce
Baking The Casserole
- Spray a 9x13 pan with oil and pour chicken mixture into the pan. Top with biscuits.
- Melt 1 tablespoon butter in a microwave safe dish for 20-30 seconds. Brush tops of biscuits with butter.
- Bake for 25-30 minutes; until bubbly and biscuits are nicely browned and no longer raw in the middle. If biscuits are browning too quickly, loosely cover with foil and continue baking until cooked through.
Nutrition
Notes
Let the pot pie sit for about 5 minutes before serving so the filling thickens slightly and it is easier to scoop.
Half and half or milk can be swapped for the heavy cream. The final result may be more liquid and less creamy if swapped.
We like our biscuit pot pie to be thicker, more like a stew. If you prefer it to be a thinner sauce, add between 1/4 and 1/2 cup of milk to the sauce.