Biscuit-Topped Chicken Pot Pie

A few weeks ago, I went to Costco and stocked up on all the essentials – salmon, tilapia, fruits, veg, bread, and of course, their famous rotisserie chicken. Costco is known for their super tasty rotisserie chickens at very reasonable prices. So every time I go, I pick one up, take the meat off the bones and freeze it for a future dinner. It’s a really great way to have a make-ahead dinner on hand or one that saves a few steps. Good trick, right?!

Fast forward to last night, and I wanted to use that chicken in a dinner. I had a little extra time yesterday, so I decided to make chicken pot pie with it. However, even though I had a bit of extra time before dinner, I didn’t have enough time to make (or go buy) pastry. Pastry is how I normally make it, but for this, I decided to make a quick scratch biscuit dough (it takes less than 5 minutes to make) and dollop it on top.

WOOOOWWWW was this a good idea! It came out amazingly! It took 40-minutes from start to finish and was SO tasty. It was jam packed full of flavor and I think I prefer the biscuit topping even more than the traditional pastry dough.

What do you think? Are you a pastry or biscuit person for chicken pot pie? Let me know in the comments below! Happy cooking!

Biscuit-Topped Chicken Pot Pie

Servings: 6-8
Time: 40 minutes
Difficulty: easy
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Ingredients

For the Filling:

3 cups cooked rotisserie chicken, chopped
3 cups mixed frozen veggies, thawed
½ teaspoon salt
¼ teaspoon black pepper

For the Gravy:

4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups chicken broth
½ teaspoon dried thyme
¾ teaspoon black pepper
½ teaspoon salt
3 tablespoons plain Greek yogurt

For the Biscuit Topping:

1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons cold unsalted butter, cut in small cubes
¾ cup milk
1 large egg, lightly beaten

Directions

Preheat the oven to 400. Spray a 3-4 quart casserole dish with cooking spray and set aside.
To make the filling: In a medium bowl, mix together chicken, veggies, salt and pepper. Add to casserole dish.
To make the gravy: Melt butter in a small saucepan over medium-low heat. Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally. Add chicken broth slowly and whisk to combine. Add thyme. Bring to a simmer over medium heat, then reduce back to medium-low heat. Let mixture cook over medium-low heat for 2-3 minutes, until slightly thickened. Add the salt and pepper and remove from heat. Add the Greek yogurt and stir to combine. Pour gravy over chicken and veggies in casserole dish.
To make the biscuit topping: Combine flour, baking powder and salt in a medium bowl. Cut in butter chunks using a pastry cutter or two knives, until well mixed in and mixture resembles small crumbles. Stir in milk and egg until just combined. Dollop biscuit mixture on top of chicken, vegetable and gravy mixture in casserole dish and use your fingers or a spoon to smooth it out across the top.
To cook: Bake at 400 for 20-25 minutes, until bubbling and top is golden brown.
Serve and enjoy!