Description

Chicken pot pie with biscuits is the ultimate comfort food, combining a flaky biscuit topping with a rich, creamy filling of tender chicken and vibrant vegetables. This dish not only warms the heart but is also easy to prepare, making it perfect for family gatherings or cozy weeknight dinners. Gather around the table and enjoy this delightful meal that brings everyone together.

Ingredients

Scale

3 cups boneless, skinless chicken breasts, diced
1 cup carrots, diced
1 cup frozen peas
1 cup celery, diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
1 can (16 oz) biscuit dough

Instructions

Preheat the oven to 400°F (200°C).
In a large pot over medium heat, add olive oil and sauté diced chicken seasoned with salt and pepper until cooked through. Remove and set aside.
In the same pot, add onion, carrots, celery, and garlic; sauté until softened.
Pour in chicken broth and scrape the bottom of the pot to deglaze. Add heavy cream and let simmer until slightly thickened.
Return chicken and frozen peas to the pot; stir to combine and season to taste.
Transfer filling into a baking dish; cut biscuit dough into rounds or squares and place on top.
Bake for 20-25 minutes until biscuits are golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (approximately 300g)
Calories: 520
Sugar: 3g
Sodium: 750mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 28g
Cholesterol: 100mg

Keywords: Customize your filling by using leftover veggies or swapping chicken for turkey. Store leftovers in an airtight container for up to three days; reheat at 350°F for best texture.