Chicken Pot Pie Biscuits
Chicken Pot Pie Biscuits combine the comfort of a classic chicken pot pie with the delightful flakiness of homemade biscuits. Perfect for chilly evenings, this dish features tender chicken, vibrant vegetables, and a creamy sauce all topped with golden-brown biscuits. Easy to prepare and endlessly customizable, it’s sure to become a favorite at family dinners or cozy gatherings.
- 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 diced carrots
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup all-purpose flour
- ¾ cup heavy cream (or milk)
- 2 tsp baking powder
- ½ cup cold butter, cubed
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). In a large skillet over medium heat, melt butter. Add onions and cook until translucent; stir in garlic.
- Add bite-sized chicken pieces; cook until golden brown. Mix in carrots and peas; cook for an additional five minutes.
- Sprinkle flour over the mixture while stirring; slowly whisk in chicken broth until thickened. Stir in heavy cream.
- In a bowl, combine flour, baking powder, salt, and cold butter until crumbly. Mix in milk until just combined.
- Pour filling into an oven-safe dish; top with spoonfuls of biscuit dough. Bake for 20-25 minutes until biscuits are golden brown.
Nutrition
- Serving Size: 1/6 of the recipe (approximately 305g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
Keywords: For added flavor, consider using fresh herbs like thyme or rosemary. Swap chicken for turkey or add different veggies based on your preference. Leftovers can be stored in an airtight container in the refrigerator.