Easy Chicken and Biscuit Pot Pie
3.88 from 8 votes

Mom's Chicken & Biscuit Pot Pie Recipe

Chicken and Biscuits made lighter and healthier, this cozy casserole will become a family favorite
Prep Time10 mins
Cook Time37 mins
Total Time47 mins
Servings: 5
Calories: 325
Author: Martha | Simple Nourished Living


  • 1-1/2 cups chicken broth
  • 1/2 cup evaporated milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried thyme leaves
  • 2 cups frozen mixed vegetables (corn, carrots, peas, green beans)
  • 1-1/2 cups chopped cooked chicken breast
  • 6 ounces refrigerated buttermilk biscuits


  • Preheat the oven to 425F degrees. Spray a 3-quart shallow baking dish with nonstick spray.
  • In a medium bowl, whisk together the broth, evaporated milk, flour, mustard and pepper until well blended.
  • In a large nonstick skillet, melt the butter over medium heat. Add the onion, celery, garlic, thyme and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir the mixed vegetables, chicken and broth mixture into the onion mixture. Increase heat to medium high and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes more. Pour the mixture into the prepared baking dish.
  • Arrange the biscuits on top of the chicken mixture and cook until the filling is bubbly and the biscuits are golden brown, 10-15 minutes.

Recipe Notes

Weight Watchers PointsPlus: *8
Weight Watchers SmartPoints: *8
Weight Watchers Freestyle SmartPoints: *6
Nutrition Facts
Mom's Chicken & Biscuit Pot Pie Recipe
Amount Per Serving (1 biscuit + 1 cup filling)
Calories 325 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 35g12%
Fiber 6g24%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Dish