High Protein | Weight Watchers
Cozy Chicken Pot Pie with Biscuit Topping is a simple way to bring comfort food to the table.
It’s made with rotisserie chicken, mushrooms, carrots, peas, and a creamy sauce. The filling is topped with soft biscuits instead of a crust, making it easier to prepare while still hearty.
This dish works for weeknight dinners or weekends when you want something warm and filling. It’s a family-friendly recipe that’s easy to enjoy and even better the next day.
Why You’ll Love This Chicken Pot Pie with Biscuit Topping
Comfort Food Made Easy
This recipe uses rotisserie chicken to cut down prep time without losing the classic taste of pot pie.
Biscuit Topping Instead of Crust
The biscuit topping makes it simple, quicker, and less work than rolling out a pie crust.
Family-Friendly Dinner
The creamy chicken and vegetables under a golden topping make a meal everyone can enjoy.
Tips and Tricks
Biscuit Topping
Don’t overmix the biscuit dough; stir just until blended so the biscuits stay light and tender.
Thickening the Filling
Let the wine fully reduce before adding flour and broth. This keeps the sauce from being watery.
Ingredient Substitutions
Rotisserie Chicken
Use leftover roasted chicken or even cooked turkey if you have it.
White Wine
Replace with extra chicken broth if you want to skip the wine.
Bisquick Mix
Use any baking mix you have on hand.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through so the biscuits stay crisp.
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Cozy Chicken Pot Pie with Biscuit Topping
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Ingredients
- 2 teaspoon light butter
- 2 medium shallots finely chopped
- 1 pound fresh sliced mushrooms
- 3 medium fresh carrots sliced
- ½ cup dry white wine
- ¼ cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 16 ounces skinless rotisserie chicken breast coarsely shredded
- 1 cup frozen green peas thawed
- ¼ cup fat-free half-and-half
- 1 teaspoon fresh thyme chopped
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup Bisquick reduced-fat baking mix
- ⅓ cup fat-free half-and-half
- 2 tablespoon fresh chives minced
Instructions
- Preheat oven to 400°F.
- Lightly coat a 10-inch square baking dish with cooking spray.
- Melt butter in a large skillet over medium heat.
- Add shallots and cook 2–3 minutes, stirring often, until golden.
- Add mushrooms and carrots. Increase heat to medium-high and cook 5 minutes, stirring occasionally, until mushrooms are tender.
- Add wine and cook on high heat 8–9 minutes until liquid evaporates.
- Stir in flour until blended.
- Gradually add chicken broth and bring to a boil.
- Lower heat to simmer 1 minute, scraping browned bits from the pan.
- Stir in shredded chicken, peas, ¼ cup half-and-half, thyme, salt, and cayenne.
- Transfer mixture to prepared baking dish.
- In a small bowl, combine baking mix, remaining ⅓ cup half-and-half, and chives. Stir until blended.
- Drop mixture by heaping tablespoon on top of filling to form 12 biscuits.
- Bake 18–20 minutes until biscuits are golden and filling is bubbly.
Notes
Nutrition
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