Description
Chicken Pot Pie with Biscuits is the ultimate comfort food that brings warmth and nostalgia to your table. This savory dish features tender chicken and colorful vegetables enveloped in a creamy sauce, all topped with flaky, buttery biscuits. Perfect for family gatherings or cozy evenings at home, each bite promises to be a delightful experience filled with rich flavors and inviting aromas.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups all-purpose flour (for biscuits)
- 2 tsp baking powder
- 3/4 cup milk
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a large pot over medium heat, melt butter and cook diced chicken until golden brown (6-8 minutes). Season with salt and pepper.
- Add onions, carrots, peas, and celery; sauté until veggies are tender (about 5 minutes).
- Sprinkle flour over the mixture and stir well. Gradually whisk in chicken broth and bring to a gentle boil. Reduce heat and stir in heavy cream.
- In another bowl, mix flour, baking powder, salt, and butter until crumbly; gradually add milk until just combined.
- Pour the chicken mixture into the baking dish; drop spoonfuls of biscuit dough on top. Bake for 25-30 minutes until biscuits are golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the dish (approximately 320g)
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg