Description
Experience the ultimate comfort food with this Chicken Pot Pie topped with fluffy biscuits. Each bite delivers a creamy filling of tender chicken and fresh vegetables, all enveloped in warm, buttery goodness. Perfect for family gatherings or a chilly evening, this recipe combines simplicity and heartwarming flavors that will leave everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (diced)
- 2 cups fresh carrots (chopped)
- 1 cup frozen peas
- 1 medium onion (chopped)
- 1 cup low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups baking powder biscuit mix
- 3/4 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, melt the butter. Sauté onion and carrots until soft, about 5 minutes.
- Add diced chicken and seasonings; pour in chicken broth and simmer until chicken is cooked through, about 10 minutes.
- Gradually stir in flour, mixing until combined. Slowly add more broth to achieve a creamy consistency.
- Prepare biscuit batter as per package instructions using milk.
- Pour the chicken filling into an oven-safe dish; dollop biscuit batter on top.
- Bake for 20-25 minutes or until biscuits are golden brown and filling is bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg