Description
Chicken pot pie with biscuits is the ultimate comfort food, featuring tender chicken, colorful vegetables, and a rich creamy sauce, all topped with buttery, flaky biscuits. This cozy dish is perfect for chilly evenings or family gatherings, providing warmth and nostalgia in every bite. Quick and easy to prepare, it’s a delightful way to bring loved ones together around the dinner table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium carrots, thinly sliced
- 1 cup frozen peas
- 2 stalks celery, diced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 can (16.5 oz) refrigerated biscuit dough
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C) and prepare a 9×13 inch baking dish with nonstick spray.
- In a large skillet, melt 2 tbsp butter over medium heat. Cook seasoned chicken breasts until golden brown on both sides (about 6 minutes per side). Let cool before dicing.
- In the same skillet, sauté diced celery and carrots for about 5 minutes. Add frozen peas and cook until warmed through.
- Melt remaining butter in the skillet. Whisk in flour until smooth. Gradually stir in broth and cream until thickened (approximately 5 minutes). Return diced chicken to the skillet and mix well.
- Pour filling into the prepared baking dish. Top with biscuit dough according to package instructions or drop spoonfuls evenly over filling.
- Bake for about 20 minutes or until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (255g)
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg