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Biscuit Topped Chicken Pot Pie
5 from 6 votes

Biscuit Topped Chicken Pot Pie

Chicken Pot Pie is quick and easy comfort food with a golden biscuit topping.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 401 kcal
Course: Main Course
Cuisine: American

Ingredients

Filling
  • 2 tablespoon olive oil
  • onion diced, one small
  • 2 carrot diced
  • 2 celery diced, stalks
  • 1 clove garlic minced
  • 2 chicken breast boneless, skinless, sliced into 2" cubes
  • 4 cups chicken stock low sodium
  • ¼ cup flour
  • ½ cup white wine or chicken stock
  • ¾ cup peas frozen
  • 2 teaspoon thyme or use dried, fresh leaves
  • 1 teaspoon rosemary chopped, fresh leaves
  • 1 teaspoon sage chopped (or use dried, fresh leaves
Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter
  • ¾ cup beer

Instructions

    Cup of Yum
  1. Heat oil over medium-high In a large cast-iron skillet, or dutch oven
  2. Add onion, garlic, carrot, and celery, cooking until vegetables are softened, about 5 minutes
  3. Add chicken, and cook, stirring, until browned, about 5 minutes
  4. Add chicken stock and bring to a boil
  5. In a measuring cup or small bowl, whisk together flour and wine until you have a smooth paste with no lumps.
  6. Slowly whisk wine mixture into the pot, continuing to whisk until the broth is thickened to a gravy texture and smooth.
  7. Add thyme, rosemary, sage, and frozen peas.
  8. Taste and add salt and pepper as desired.
  9. Reduce heat to low and allow to simmer gently while you make the biscuits
  10. Preheat oven to 400°
  11. In a bowl, combine flour, baking powder, and salt
  12. Add butter, and using a pastry blender, or your fingers, combine until mixture resembles coarse crumbs
  13. Add beer, mixing quickly until a smooth dough forms
  14. Roll dough into a ball and on a lightly floured surface, roll out to a ½ inch thickness.
  15. Use a round cookie cutter or a glass to cut dough into circles
  16. Cover the top of the chicken mixture with dough circles, with circles touching, but not overlapping
  17. Bake in center of the oven for 10 minutes or until biscuits are golden

Notes

  • For a gluten-free chicken pot pie, use a gluten-free flour blend in both the filling and the biscuit topping. Replace the beer with a gluten-free beer, or another liquid, such as milk, or white wine using the same measurement.

Nutrition Information

Calories 401kcal (20%) Carbohydrates 44g (15%) Protein 17g (34%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 44mg (15%) Sodium 382mg (16%) Potassium 685mg (15%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 3855IU (77%) Vitamin C 9.9mg (11%) Calcium 124mg (12%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 401

% Daily Value*

Calories 401kcal 20%
Carbohydrates 44g 15%
Protein 17g 34%
Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 44mg 15%
Sodium 382mg 16%
Potassium 685mg 15%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 3855IU 77%
Vitamin C 9.9mg 11%
Calcium 124mg 12%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.