Thyme Biscuit Topped Chicken Pot Pie

So, I was having a hard time thinking of what to make for dinner, because we had “nothing” in the house to eat.  Then I started thinking and realized I had chicken, bisquick, frozen and fresh veggies, and a stocked spice rack.  I found a recipe on the Pilsbury site that gave me a good jumping off point, and then I went to work.



  • 4 Tbsp butter or margarine, divided
  • 1/3 cup chopped onion
  • 1 clove garlic, chopped
  • 1/2 cup celery, chopped
  • 3/4 cup carrot, chopped
  • 1 cup potato, diced (1 small baking or a few babys)
  • Bay Leaf
  • 1 tsp Thyme
  • 3/4 cup corn, fresh or thawed frozen
  • 3/4 cup peas, fresh or thawed frozen
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 1 batch Bisquick (Light) biscuits with 1/2 tsp each of thyme and ground pepper mixed in.


  1. Heat oven to 425°F.
  2. In 2-quart saucepan, melt butter over medium-low heat.  Stir in celery, carrots, potatoes, bay leaf, and 1/3 cup water.  Simmer for 10 minutes, or until water is evaporated, stirring occasionally, to soften vegetables.
  3. Add onion, garlic, and remaining butter; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  4. Stir in chicken and mixed vegetables. Remove from heat, and take out bay leaf. Spoon chicken mixture into baking dish.
  5. Mix together biscuits and cut into 1 to 2 inch pieces with a knife or pizza cutter.  You could use a cutter if you want to be fancy.  Top pot pie filling with biscuit pieces.
  6. Bake 30 to 40 minutes or until crust is golden brown, making sure biscuits don’t get too brown on top. 

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