Description

Chicken Pot Pie with Biscuits is the ultimate comfort food, perfect for chilly nights and family gatherings. With a creamy chicken filling intertwined with fresh vegetables, all topped off with flaky, golden biscuits, this dish is sure to warm your heart and satisfy your taste buds. Easy to prepare, it’s a delightful meal that appeals to both children and adults alike, making it an ideal choice for any occasion.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
1 cup diced carrots
1 cup frozen peas
1 cup diced celery
2 cups low-sodium chicken broth
1/2 cup heavy cream
3 tbsp all-purpose flour
2 tsp baking powder
1/2 cup unsalted butter (cold)
1/4 cup milk
1 tsp soy sauce
1 tsp dried thyme
Salt and black pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Chop the chicken and vegetables into bite-sized pieces.
In a large skillet, melt butter over medium heat. Cook the chicken until golden brown (5-7 minutes).
Add carrots, celery, and peas; sauté for another 3-4 minutes. Stir in garlic last minute.
Sprinkle flour over the mixture; stir while gradually adding chicken broth and cream until thickened (about 5 minutes).
Season with soy sauce, thyme, salt, and pepper.
In a bowl, mix flour, baking powder, and salt; cut in cold butter until crumbly. Gradually add milk until just combined.
Pour chicken mixture into a baking dish and drop biscuit dough on top.
Bake for 25-30 minutes or until biscuits are golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (250g)
Calories: 540
Sugar: 4g
Sodium: 670mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 24g
Cholesterol: 85mg

Keywords: To customize your Chicken Pot Pie with Biscuits, feel free to substitute turkey for chicken or use seasonal vegetables like corn or green beans. For extra flavor, add fresh herbs like parsley or rosemary.