Description
Chicken pot pie with biscuits is the ultimate comfort food that warms the soul. This dish features tender chicken, colorful vegetables, and a creamy sauce, all topped with fluffy, golden-brown biscuits. Perfect for chilly evenings or family gatherings, it brings nostalgia and satisfaction in every bite. Impress your loved ones with this delightful recipe that’s both easy to make and packed with flavor.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 1 cup frozen peas
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ cup unsalted butter (cold, cubed)
- ¾ cup whole milk
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- 2. Season chicken with salt and pepper. In a skillet over medium heat, cook until golden brown (5-7 minutes per side). Cool and dice.
- 3. In the same skillet, sauté onions, carrots, and celery until softened (about 5 minutes).
- 4. Stir in chicken broth, heavy cream, thyme, peas, and diced chicken. Simmer for about 3 minutes.
- 5. For the biscuit topping: Combine flour, baking powder, and salt. Cut in cold butter until crumbly. Gradually mix in milk.
- 6. Pour chicken mixture into the baking dish and top with dollops of biscuit dough. Bake for 25-30 minutes until biscuits are golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pie (approx. 350g)
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg