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7) Chicken Pot Pie Filling (biscuit-topped ready to bake)

Print Recipe
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 2 cups frozen mixed vegetables
  • 1/2 cup butter 1 stick
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 8 store-bought biscuit dough pieces

Method
 

  1. Melt butter in a large pot over medium heat. Stir in flour and cook 1 minute.
  2. Slowly whisk in chicken broth and milk until smooth. Cook until thickened, 3–5 minutes.
  3. Add chicken, vegetables, salt, pepper, and thyme. Stir and cool slightly.
  4. Spoon filling into freezer-safe pie pans. Top with biscuit dough, spacing evenly.
  5. Wrap tightly with foil and freeze flat. To bake from frozen: remove foil, bake at 375°F for 40–50 minutes until biscuits are golden and filling bubbles.