Description
Indulge in the comforting flavors of Chicken Pot Pie with Biscuits, a dish that brings warmth and joy to your table. Tender chicken chunks mingle in a creamy sauce with vibrant vegetables, all topped with golden, flaky biscuits. Perfect for chilly evenings or family gatherings, this easy-to-make recipe is sure to impress, bringing smiles and satisfaction with every bite.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 1 cup fresh carrots (chopped)
- 1 cup frozen peas
- 2 celery stalks (diced)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 cups biscuit dough (store-bought or homemade)
- 1 tsp thyme (fresh or dried)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté diced celery and carrots for about 5 minutes until they soften.
- Add diced chicken breasts and cook until no longer pink, around 6-8 minutes.
- Stir in chicken broth and heavy cream; simmer for 3-4 minutes until the mixture thickens slightly.
- Mix in frozen peas, thyme, salt, and pepper; let simmer for another 2-3 minutes while preheating the oven to 400°F (200°C).
- Spoon the filling into a baking dish and top with dollops of biscuit dough. Bake for 20-25 minutes until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg