Chicken Pot Pie with Biscuits Recipe
User Reviews
4.7
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
112 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Biscuits Recipe
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Chicken Pot Pie with Biscuits makes a perfect, comforting family meal. Get this family favorite chicken pot pie with biscuits recipe.
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Ingredients
- 4 4 tablespoons butter
- 4 4 large carrots sliced or diced
- 2 2 stalks celery diced
- 1 1 medium onion peeled and chopped
- 3 3 (6-ounce) chicken breasts cut into 1-inch pieces
- 3 3 tablespoons all-purpose flour
- 1 1 cup chicken stock or broth
- 1 1 cup milk
- 1 1 cup frozen English peas
- 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 teaspoon ground black pepper
- 1 1 recipe Southern Buttermilk Biscuits
Optional Ingredients:
- 2 2 medium potatoes diced
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Instructions
- Prep. Preheat the oven to 425º F. Cut up the chicken, prep the vegetables, and make the biscuits.
- Cook the vegetables. Melt the butter in the Dutch oven set over medium heat. Add the carrots, celery, and onions to the Dutch oven. Cook until the onions are translucent and the carrots are becoming tender. If including potatoes, cook until the potatoes are fork-tender.
- Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
- Make the sauce. Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
- Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 - 5 minutes. Serve warm.
Equipments used:
Notes
- Nutrition information does not include the biscuits or potatoes.
- To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.
- To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.
- Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.
Nutrition Information
Show Details
Calories
112kcal
(6%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
279mg
(12%)
Potassium
246mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6285IU
(126%)
Vitamin C
4mg
(4%)
Calcium
60mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 279mg | 12% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6285IU | 126% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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