Description

Indulge in the comforting warmth of this Chicken Pot Pie with Biscuits, featuring tender chicken, vibrant vegetables, and flaky, buttery biscuits. Perfect for chilly evenings or family gatherings, this dish is a nostalgic favorite that’s easy to prepare and sure to satisfy. Dive into a bowl of heartfelt goodness that fills your home with delightful aromas and brings everyone together.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
1 cup fresh carrots, chopped
1 cup frozen peas
2 celery stalks, chopped
1 medium yellow onion, diced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 package biscuit mix (enough for topping)
2 tbsp melted butter

Instructions

Preheat the oven to 425°F (220°C).
Chop all vegetables into bite-sized pieces.
In a large skillet over medium heat, melt butter and sauté the onion until translucent.
Add cubed chicken and brown lightly.
Stir in flour to coat the mixture, then gradually add chicken broth and heavy cream, stirring until thickened.
Season with salt and pepper; add carrots, celery, and peas. Simmer until veggies are tender.
Prepare biscuit mix according to package instructions and spoon dollops on top of the filling.
Bake for 20-25 minutes or until biscuits are golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (about 300g)
Calories: 420
Sugar: 4g
Sodium: 650mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 18g
Cholesterol: 70mg

Keywords: For added flavor, use leftover rotisserie chicken. Feel free to swap out vegetables or add herbs like thyme for a personal touch. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 20 minutes.