Chicken Pot Pie with Biscuits
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
8
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Biscuits
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This easy homemade chicken pot pie is a family favorite dinner. The creamy pot pie filling is loaded with chicken, vegetables, and topped with tender, buttery buttermilk biscuits. You will love this warm, comforting, and delicious meal!
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Ingredients
For the filling:
- 1/4 cup unsalted butter
- 1/2 large yellow onion, diced
- 3 medium carrots, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth or stock
- 1 cup heavy cream
- 3 1/2 cups shredded chicken, we use rotisserie chicken
- 1 cup frozen peas
- 2 tablespoons minced fresh Italian parsley
For the biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 tablespoons melted butter, for brushing on biscuits
Instructions
- Preheat the oven to 425 degrees F.
- In a deep 12-inch cast iron skillet or oven safe Dutch oven, melt the butter over medium high heat. Add the onion, carrots, and celery; cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in flour until lightly browned, about 1 minute. Add the thyme, salt, and pepper.
- Slowly pour in the chicken broth and heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 to 5 minutes.
- Stir in the chicken, peas, and parsley. Season with additional salt and pepper, if necessary. Turn off the heat and set aside while you make the biscuits.
- To make the biscuits, whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside.
- In a medium bowl, combine cold buttermilk and the 1/2 cup slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
- Use a large cookie scoop or a greased 1/4 cup measuring cup to scoop out the dough. Drop the biscuit dough on top of the filling, leaving a little space between each biscuit because they will spread a little in the oven. Brush with the extra melted butter.
- Carefully transfer the skillet to the hot oven and bake for 14 to 17 minutes or until the biscuits are lightly golden brown on top.
- Remove from oven and let stand for 10 minutes before serving.
Notes
- If you don’t have a deep 12-inch cast iron skillet or oven safe Dutch oven, you can make the filling in a regular pan and transfer it to a 9x13-inch baking dish and then add the biscuits on top and bake in the baking dish.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
878mg
(37%)
Potassium
368mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5078IU
(102%)
Vitamin C
10mg
(11%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 878mg | 37% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5078IU | 102% |
| Vitamin C | 10mg | 11% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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