Chicken Pot Pie with Biscuits
Chicken pot pie with biscuits is the ultimate comfort food, featuring tender chicken and vibrant vegetables enveloped in a rich, creamy sauce, all topped with golden, flaky biscuits. This dish not only warms the heart but also brings friends and family together around the dinner table. Perfect for any occasion, this recipe combines simplicity with deliciousness, making it a must-try for those seeking cozy flavors.
- 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 (about 1 lb)
- 1 cup fresh carrots, diced
- 1 cup fresh peas
- 1 cup celery, diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups biscuit mix (plus ingredients as per package)
- 1 tsp dried thyme
- 1 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot over medium heat, add a splash of oil and brown cubed chicken for about 5-7 minutes.
- Stir in chopped carrots, peas, and celery; cook for another 4-5 minutes until softened.
- Pour in chicken broth and heavy cream; simmer for 3-4 minutes until combined.
- Add thyme and black pepper; simmer for an additional couple of minutes until slightly thickened.
- Prepare biscuit mix according to package instructions. Spoon the creamy mixture into a baking dish and dollop biscuit dough on top.
- Bake for 20-25 minutes or until biscuits are golden brown.
Nutrition
- Serving Size: 1/6 of recipe (approx. 300g)
- Calories: 530
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg