Chicken Pot Pie with Biscuits
Indulge in the ultimate comfort food with this Chicken Pot Pie with Biscuits. A warm, flaky biscuit topping conceals a creamy filling bursting with tender chicken and vibrant vegetables. Perfect for cozy evenings or family gatherings, this dish promises to evoke nostalgia and delight in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 2 medium carrots (chopped)
- 1 cup frozen peas
- 1 yellow onion (chopped)
- 2 stalks celery (chopped)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 package biscuit dough (store-bought or homemade)
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Preheat your oven to 400°F (200°C). Heat a large pot over medium heat.
- Melt the butter; add onions, carrots, and celery. Sauté until softened (5-7 minutes).
- Stir in diced chicken and chicken broth, bringing to a gentle boil. Reduce heat and simmer for 10-15 minutes.
- Remove chicken, then stir in heavy cream, peas, thyme, salt, and pepper until well combined.
- Pour the mixture into a baking dish and cover with biscuit dough.
- Bake for 20-25 minutes until biscuits are golden brown.
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg