Biscuit Chicken Pot Pie
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
586 kcal
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Course
Main Course
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Cuisine
American
Biscuit Chicken Pot Pie
Description
Biscuit Chicken Pot Pie brings together cooked chicken breast with a flavorful vegetable filling of softened onion, carrot, and celery. These vegetables are thickened with flour, then simmered with milk and chicken broth to form a creamy base seasoned with salt, pepper, and herbs. Adding frozen peas provides a touch of sweetness and color. The biscuit topping is a dough made from all-purpose flour, baking powder, sugar, garlic powder, salt, buttermilk, melted butter, and shredded sharp cheddar cheese. The biscuits are dropped in mounds atop the filling before baking at 450°F until golden, creating a contrast between the creamy filling and slightly crisp biscuit tops. Parsley garnish adds a fresh herbal note when serving.
This pot pie combines comfort flavors and textures, making it suitable as a hearty entrée. The biscuit topping serves as both bread and crust, simplifying preparation. The balance of savory chicken filling and cheesy biscuits makes this a satisfying meal.
No notes are included, but the recipe assumes standard storage practices for cooked pot pie dishes and can be served warm directly from the oven.
Ingredients
- 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 celery diced
- 1 1/2 teaspoons baking powder
- 1 cup carrot diced
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk 1% fat
- 1/2 cup buttermilk
- 1/2 cup chicken broth
- 1/4 cup butter , melted
- 3 cups chicken breast chopped, cooked
- 3/4 cup cheddar cheese shredded sharp
- 1/2 cup green peas frozen
- cooking spray
- 1 teaspoon salt
- parsley optional garnish, chopped
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons parsley minced
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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