Biscuit Chicken Pot Pie

Name: Biscuit Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling:; For the biscuit topping:; 1 tablespoon butter; 1 cup all purpose flour; 1/2 cup onion; 1 1/2 teaspoons sugar; 1 cup diced celery; 1 1/2 teaspoons baking powder; 1 cup diced carrot; 1/2 teaspoon garlic powder; 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 cups 1% milk; 1/2 cup buttermilk; 1/2 cup chicken broth; 1/4 cup butter; 3 cups chopped cooked chicken breast; 3/4 cup shredded sharp cheddar cheese; 1/2 cup frozen green peas; cooking spray; 1 teaspoon salt; Optional garnish: chopped parsley; 1/2 teaspoon freshly ground black pepper; 2 tablespoons minced parsley

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
586 kcal
Course
Main Course
Cuisine
American

Biscuit Chicken Pot Pie

Benson Pickett

Report

This recipe for biscuit chicken pot pie is a creamy mixture of seasoned chicken, vegetables and herbs that's been topped with flaky cheddar biscuits and baked to perfection.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

For the filling:
For the biscuit topping:
1 tablespoon butter
1 cup all purpose flour
1/2 cup onion , finely diced
1 1/2 teaspoons sugar
1 cup diced celery
1 1/2 teaspoons baking powder
1 cup diced carrot
1/2 teaspoon garlic powder
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups 1% milk
1/2 cup buttermilk
1/2 cup chicken broth
1/4 cup butter , melted
3 cups chopped cooked chicken breast
3/4 cup shredded sharp cheddar cheese
1/2 cup frozen green peas
cooking spray
1 teaspoon salt
Optional garnish: chopped parsley
1/2 teaspoon freshly ground black pepper
2 tablespoons minced parsley

Add to Shopping List

Instructions

For the filling:
Melt 1 tablespoon of butter in a large pan over medium-high heat. Add onion, carrot and celery and cook for 5-7 minutes until softened.
Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened.
Add chicken, peas, salt, and pepper. If the sauce is too thick, add more chicken broth, 1 tablespoon at a time, until desired consistency is reached.
Pour the chicken mixture into a 9 inch square pan that's been coated in cooking spray.
Preheat the oven to 450 degrees F.
For the biscuits:
Combine all of the dry ingredients in a bowl. Stir in the buttermilk and butter until a dough forms.Gently stir in the cheese.
Drop the dough into 4 equal sized mounds over the chicken mixture.
Bake for 12-15 minutes or until biscuits are golden brown.
Sprinkle with parsley if desired and serve.