Description
Indulge in the ultimate comfort food with this Chicken Pot Pie with Biscuits. Tender chicken and vibrant vegetables are enveloped in a rich, creamy sauce, all topped with flaky, golden biscuits. This delightful dish is perfect for family dinners or cozy nights in, bringing warmth and joy to every bite.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup diced carrots
- 1 cup frozen green peas
- 1 medium onion, diced
- 2 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup cold butter, cubed
- 3/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook seasoned chicken until golden brown on both sides (about 6 minutes per side). Chop into bite-sized pieces.
- In the same skillet, sauté onion and garlic until fragrant (about 2 minutes). Add carrots and peas; cook until tender.
- Pour in the chicken broth and heavy cream; add thyme. Simmer for about five minutes until slightly thickened.
- Stir in the chopped chicken; combine well.
- For the biscuits, mix flour, baking powder, and salt in a bowl. Cut in cold butter until crumbly. Add milk gradually to form dough.
- Drop biscuit dough over the chicken mixture. Bake for about 25 minutes or until biscuits are golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 320g)
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg