Chicken Pot Pie with Biscuits
Imagine a comforting evening filled with the rich aroma of chicken pot pie with biscuits. This hearty dish features tender chicken, colorful vegetables, and a creamy filling topped with fluffy biscuits that create the perfect cozy meal. Ideal for family gatherings or chilly nights, this recipe brings warmth and satisfaction to any table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, diced
- 1 cup frozen green peas
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 2 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup biscuit mix
- 3/4 cup whole milk
Instructions
- Preheat oven to 400°F (200°C). Dice chicken into bite-sized pieces and chop vegetables.
- In a large skillet over medium heat, melt butter. Add onions and celery; sauté until softened (about 5 minutes).
- Add chicken, carrots, and peas. Cook until chicken is white on all sides (7-10 minutes).
- Sprinkle flour over the mixture; stir. Gradually add broth and milk while stirring until thickened (about 5 minutes). Season with salt and pepper.
- Prepare biscuit mix according to package instructions and drop spoonfuls over the filling in the skillet.
- Bake for 25-30 minutes or until biscuits are golden brown.
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg