Rotisserie Chicken Biscuit Pot Pie
Using rotisserie chicken made this version especially approachable and weeknight-friendly. This recipe offers a simple, family-friendly comfort meal.
Equipment
- Saucepan
- Baking dish
Ingredients
- 400 g rotisserie chicken, shredded
- 200 g frozen mixed vegetables
- 400 ml chicken broth
- 200 ml milk
- 30 g butter
- 30 g flour
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 190°C.
- Melt the butter in a saucepan. Whisk in the flour.
- Add the broth and milk gradually. Stir the mixture until it thickens.
- Stir in the shredded chicken and the frozen vegetables.
- Pour the chicken and vegetable mixture into a baking dish.
- Arrange the biscuit dough pieces on top of the filling.
- Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
- Let the pot pie rest for 5 minutes before you serve it.
Notes
This recipe is designed for quick preparation using pre-cooked chicken. If you use raw chicken, you must cook it fully before adding it to the sauce mixture.