Chicken Pot Pie with Biscuits
Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 6
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A comforting Chicken Pot Pie features tender chicken simmered with vibrant vegetables and a creamy sauce, all topped with golden, fluffy biscuits for a delightful finish.
Ingredients
Ingredients
- 3 Cups Chicken - Cooked or Chopped
- 2 Tbsp Butter
- 1 Small Onion - Diced
- 2 Small Carrot - Diced
- 2 Stalks Celery - Diced
- 1/3 Cup All-Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Milk (or Half & Half Cream)
- 1 Tsp Crumbled Dried Thyme
- 1/2 Tsp Dried Rosemary
- 1/2 Tsp Dry Parsley
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1 Tsp Salt And Pepper - To Taste
- 1 Cup Frozen Green Peas
- 1/2 Cup Corn
- 1 Biscuits
Directions
Directions
- Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch baking dish or large oval casserole dish.
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until softened. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth, then the milk. Cook until the sauce becomes thick and creamy.
- Stir in the thyme, rosemary, parsley, onion powder, garlic powder, salt, and pepper.
- Fold in the cooked chicken, peas, and corn. Simmer for 2–3 minutes, then pour the filling into the prepared baking dish.
- Arrange the biscuits over the chicken filling, leaving a little space between each biscuit so they can rise.
- Bake for 25–30 minutes, until the biscuits are puffed and deep golden brown and the filling is bubbling around the edges.
- Brush the hot biscuits with melted butter and sprinkle with fresh parsley before serving.
Nutrition
Per serving · 6 servingsCalories
450
Fat
20 g
Saturated fat
10 g
Carbohydrates
45 g
Sugar
5 g
Fiber
4 g
Protein
25 g
Sodium
800 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Chicken - Cooked or Chopped
- 2 Tbsp Butter
- 1 Small Onion - Diced
- 2 Small Carrot - Diced
- 2 Stalks Celery - Diced
- 1/3 Cup All-Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Milk (or Half & Half Cream)
- 1 Tsp Crumbled Dried Thyme
- 1/2 Tsp Dried Rosemary
- 1/2 Tsp Dry Parsley
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1 Tsp Salt And Pepper - To Taste
- 1 Cup Frozen Green Peas
- 1/2 Cup Corn
- 1 Biscuits
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