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Homemade Chicken Pot Pie

Ingredients
  

  • 1 can refrigerated flaky biscuits
  • 1 jar 18 ounce home-style chicken gravy
  • 1 tbsp cornstarch
  • 2 cups cubed cooked chicken I used an already cooked rotisserie chicken
  • 1 cup cooked carrots
  • 1 cup cooked diced potatoes
  • 1 cup corn drained
  • 3/4 cup milk
  • 1/2 tsp dried ground thyme
  • 1/4 tsp pepper
  • 1/2 tsp garlic salt
  • 1/2 cup shredded cheddar cheese optional
  • Crumbled bacon optional

Instructions
 

  • Cook potatoes and carrots and set aside
  • In a large pot, add gravy and whisk together cornstarch low/medium heat until thickened (about 5 minutes)
  • Add cooked potatoes, chicken, carrots and corn
  • Stir and bring to slow boil
  • Immediately remove from heat once boiling
  • Pour gravy mixture into a 9x13 baking dish
  • Cut biscuits into four pieces and cover the entire gravy mixture with biscuits
  • Bake 375 for 15-20 minutes or until biscuits are cooked (browned)
  • Once cooked, remove from oven and let sit for 10 minutes
  • Serves 6