Description
Chicken Pot Pie with Biscuits is a delightful comfort food that brings warmth and nostalgia to your dining table. This heartwarming dish features tender chunks of chicken, vibrant vegetables, and a rich, creamy sauce, all topped with fluffy, golden biscuits that bake to perfection. It’s an ideal meal for family gatherings or cozy weeknight dinners, effortlessly combining simple ingredients into a satisfying feast. With minimal prep time and straightforward steps, even novice cooks can create a delicious Chicken Pot Pie that will leave everyone asking for seconds. Whether you’re looking for a classic recipe or a new family favorite, this Chicken Pot Pie with Biscuits is sure to impress.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup unsalted butter
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté onions, carrots, and celery until softened (about 5 minutes). Add chicken pieces and season with salt and pepper.
- Stir in chicken broth and heavy cream; bring to a simmer. Add peas and thyme; cook until slightly thickened (about 7 minutes).
- In a separate bowl, mix flour and baking powder. Cut in cold butter until crumbly; gradually add milk until just combined.
- Pour the filling into the prepared baking dish, then drop spoonfuls of biscuit dough on top.
- Bake for about 25 minutes or until biscuits are golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg