Rotisserie Chicken Pot Pie With Biscuits

4.67 from 9 votes

Rotisserie Chicken Pot Pie With Biscuits

Rotisserie chicken pot pie with flaky biscuits is a delicious savory chicken dinner that the entire family will love. It's made with shredded rotisserie chicken, homemade bechamel, herbs, and flaky butter biscuits.

Servings:

Ingredients

1 rotisserie chicken breast meat shredded
4 large carrots
4 celery ribs
1½ cup green peas fresh or frozen
1 large onion
3 garlic cloves
1 tablespoon dried Italian herbs
4 tablespoon butter
⅓ cup all-purpose flour
3 cups whole milk
2 cups chicken broth
salt and pepper to taste
1 can of biscuits 8 biscuits per can

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Instructions

Prep the ingredients. Finely dice the onion and mince the garlic. Peel and chop the carrots. Chop the celery. Remove the skin from the pre-cooked rotisserie chicken. Shred the chicken breast.
Make the chicken and vegetable filling. In a large pot on medium-high heat, melt 1 tablespoon of butter. Add the diced onions and garlic. Sautee for about 2 minutes. Then add the chopped celery and carrots. Add the shredded chicken, green peas, salt, pepper, dried herbs, and chicken broth. Cover and simmer for about 10 minutes.
Make the Bechamel sauce. In a second large pot on medium heat, melt the remaining butter. Add the flour, continuing to stir for about 30 seconds. Pour the milk while continuing to whisk for 5 to 10 minutes until the bechamel sauce thickens. Make sure the sauce is thick before adding it to the chicken and vegetable mixture!
Mix the chicken and vegetables with the bechamel sauce. Cover and simmer on medium heat for 5 to 10 minutes or until the vegetables are tender. Add more chicken broth if you desire a lighter consistency.
Bake per the biscuit can instructions. Preheat the oven to the cooking temperature on the biscuit can (about 350℉ or 177℃). Pour the chicken pot pie filling into a casserole dish. Top the filling with biscuit dough. Place the chicken pot pie casserole in the middle of the oven at 350℉ or 177℃ for the time listed on the biscuit can (about 16 to 19 minutes). Remove the chicken pot pie when the biscuits are cooked through and golden.

Video

Notes

Use a whole chicken and make the broth from scratch. Slow-simmer a 3 lb whole chicken with 10 cups of water for about 2 hours covered. Add a whole peeled onion, bay leaf, and salt while simmering the chicken. Strain the chicken from the broth. Shred the chicken as the recipe calls, and use the homemade chicken broth.
Substitute leftover chicken or turkey.
Use frozen mixed vegetables or a combination of frozen/fresh vegetables interchangeably.
Substitute fresh herbs for dried herbs.
The baking time and temperature for the chicken pot pie depend on the biscuit instructions.
Storage: Store in an airtight container in the fridge for up to 5 days. Freeze the chicken pot pie filling for up to 3 months in a freezer bag.
Substitute crescent rolls, dinner rolls, or puff pastry for the biscuit topping. Just follow the instructions on the package.

Nutrition