Chicken pot pie recipe with a biscuit topping
Easy chicken pot pie recipe with a biscuit tipping. A delicious golden biscuit and a creamy chicken filling.
Servings: 8
Calories: 250kcal
Ingredients
- 2 TBS butter
- 1 small onion
- 2 cloves garlic
- 2 chicken breasts
- 3 TBS flour
- 2 carrots
- 2 celery stocks
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 tsp. thyme
- 1 tsp. salt
- pepper to taste
Biscuit topping
- 1 refrigerated biscuit dough
Instructions
- Preheat oven to 400℉
Pot pie filling
- In a large skillet, melt butter over medium heat. Add diced onions and allow to soften. Add minced garlic and stir until fragrant.
- Dice chicken breasts and add to the skillet. Season with salt and pepper. Fully cook chicken stirring occasionally. Remove from heat and place in separate bowl to be added back to the skillet later on.
- Add a bit of butter back into the pan and cook the remaining vegetables until soft. Add diced carrots, diced celery, and any other vegetables you might like such as Brussels sprouts.
- Once soft, sprinkle flour over vegetables and stir well to coat. Cook 1-2 minutes to eliminate the raw flower taste.
- Slowly whisk in the chicken broth, followed by the milk or cream. Simmer a 3-4 minutes stirring constantly until the mixture thickens.
- Add cooked chicken, frozen peas, thyme, salt and pepper. Remove from heat and pour into a 9x13 inch baking dish.
Biscuit topping
- Keep it simple by using already made biscuit dough from the tube. Separate each roll and place on top of baking dish in two nice rows of 4.
Bake
- Place baking dish in preheated oven and bake 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
- Allow to cool lightly before serving. Enjoy!
Notes
Homemade biscuit dough- In a large bowl whisk together 1 3/4 cup flour, 1 TBS baking powder and 1/2 tsp. salt. Add 6 TBS cold, cubed, butter and use a pastry cutter or fingers to work butter into the flour until it resembles course crumbs. Stir in 3/4 cup milk a little at a time until dough comes together. Scoop biscuit dough into small mounds and drop evenly over filling in baking dish. Nutritional information provided is an estimate and will very based on brands of ingredients used and cooking methods.
Nutrition
Calories: 250kcal | Carbohydrates: 23g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 831mg | Potassium: 476mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2916IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 2mg