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