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Chicken Pot Pie with Biscuits Recipe

Chicken Pot Pie with Biscuits makes a perfect, comforting family meal. Get this family favorite chicken pot pie with biscuits recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 112 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Prep. Preheat the oven to 425º F. Cut up the chicken, prep the vegetables, and make the biscuits.
  2. 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.
  3. Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
  4. 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.
  5. 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.

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.
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Nutrition Information

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

% 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.