Easy Biscuit Chicken Pot Pie

Easy Biscuit Chicken Pot Pie – Looking for an easy dinner? Well, this chicken pot pie is just that!

I was looking for something quick to make after I picked my son up from daycare and was watching my nephew for my sister. I didn’t have much in the kitchen, but I was able to throw a few things together and make this Easy Chicken Pot Pie!

This recipe is meant to be quick and easy, it’s not the exact thing as a classic chicken pot pie but it does take delicious and close enough to the real thing!

Easy Chicken Pot Pie

• 1 cup of carrots, sliced
• 1 cup of celery, sliced
• a can of sweet peas
• 1/4 cup olive oil
• garlic (measure with your heart)
• 2 chicken breasts
• garlic powder
• onion powder
• red pepper flakes
• salt
• pepper
• 2 tbsp chicken bouillon 
• a can of cream of chicken soup
• 1 cups milk
• a can of biscuits

Season the chicken to preferred taste, I used onion powder, garlic powder, salt, and pepper. In a large pan, cook the chicken on medium heat until the chicken is fully cooked through with an internal temp of 165 degrees F.

Remove from the pan and shred the chicken. I used a stand mixer using the beater attachment, but you can also you 2 forks to pull apart the chicken. Set the chicken aside.

In the same pan, add in the olive oil. On low heat, add in the carrots, celery, peas, garlic powder, onion powder, red pepper flakes, salt, pepper, and 2 tbsp of chicken bouillon. Let cook for about 5 minutes, the carrots should be fork tender.

Stir in the cream of chicken soup and milk. Let cook for another 5 minutes. Remove from heat, and arrange the biscuit dough on top of the dish.

Bake in the oven at 375 for 15 minutes or until biscuits are golden brown on top.