Description
A comforting and delicious Chicken Pot Pie with Biscuits recipe that combines a creamy chicken and vegetable filling with fluffy buttermilk biscuits for a perfect family meal.
Ingredients
Units
Scale
Chicken Pot Pie
- 2 small boneless skinless chicken breasts
- Salt/pepper to taste
- 3 cups chicken broth
- 4 Tablespoons butter
- 1/2 cup onions finely diced
- 1/2 cup celery finely diced
- 1/2 cup carrots finely diced
- 2 cloves garlic minced
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dry Thyme
- 1/2 teaspoon Dry Rosemary
- 1/4 teaspoon ground sage
- 1/3 cup flour
- 1/2 cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce
- 1 cup frozen peas
Biscuits
- Prepare buttermilk biscuits following instructions
Instructions
- For the Biscuits – Prepare buttermilk biscuits but do not bake. Store formed biscuits in the fridge while preparing the pot pie. Add the biscuits to the top when ready to bake.
- For the Chicken Pot Pie – Season chicken, cook in broth, shred, then sauté vegetables, add seasonings, flour, liquids, chicken, peas, and bake with biscuits on top.
Notes
- Chicken thighs can be used as an alternative.
- Make-ahead options available for filling and biscuits preparation.
- White wine can be added for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
