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Chicken Pot Pie with Biscuits Recipe

Chicken Pot Pie with Biscuits Recipe


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4.6 from 6 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

Indulge in the comforting flavors of this Chicken Pot Pie with Biscuits recipe. A hearty dish featuring a creamy chicken and vegetable filling topped with golden baked biscuits.


Ingredients

Scale

Main Filling:

  • 3 tablespoons unsalted butter
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and freshly ground black pepper, to taste
  • 3 cups shredded cooked chicken
  • 1 cup frozen peas

Biscuit Topping:

  • 1 package refrigerated biscuit dough (8 biscuits)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat oven to 400°F.
  2. Sauté Vegetables: In a skillet, melt butter and sauté onion, carrots, celery, and garlic until tender.
  3. Add Flour: Sprinkle flour over vegetables and cook to coat.
  4. Thicken: Gradually stir in broth and milk until thickened.
  5. Season and Add Chicken: Season with thyme, sage, salt, and pepper. Stir in chicken and peas.
  6. Top with Biscuits: Place biscuit dough on top of filling.
  7. Bake: Bake for 18–20 minutes until golden and bubbly.
  8. Serve: Garnish with parsley and serve warm.

Notes

  • You can use leftover rotisserie chicken or cooked turkey for convenience.
  • For a richer sauce, substitute half-and-half or heavy cream instead of milk.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 6g
  • Sodium: 860mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 75mg