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chicken-pot-pie-with-biscuit-crust-recipe

Chicken Pot Pie with Biscuit Crust

A comforting chicken pot pie topped with a flaky biscuit crust.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 450 kcal

Ingredients 

Filling

  • 2 cups Cooked Chicken shredded
  • 1 cup Frozen Peas
  • 1 cup Carrots diced
  • 1 cup Chicken Broth
  • ½ cup Heavy Cream
  • ¼ cup All-Purpose Flour
  • 1 unit Onion diced
  • 2 tablespoon Butter

Biscuit Crust

  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Butter cold, cubed
  • ¾ cup Milk

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Add onions and cook until translucent.
  3. Stir in flour and cook for 1-2 minutes. Gradually add chicken broth and heavy cream, stirring constantly until thickened.
  4. Add cooked chicken, peas, and carrots. Season with salt and pepper. Pour mixture into a baking dish.
  5. In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
  6. Drop biscuit dough by spoonfuls over the chicken mixture. Bake for 20-25 minutes or until biscuits are golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 35g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 750mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Comfort Food
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