Chicken Pot Pie with Biscuits
350kcal
Ingredients
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Topping
- 1 can refrigerated biscuit dough
Method
Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 3-4 minutes.
- Stir in the flour, garlic powder, thyme, salt, and pepper. Cook for 1 minute, then gradually whisk in the chicken broth and milk. Cook until the mixture thickens, about 5 minutes.
- Stir in the shredded chicken and frozen mixed vegetables. Remove from heat.
Assembly and Baking
- Pour the chicken mixture into a 9-inch pie dish.
- Place the biscuit dough on top of the chicken mixture, spacing them evenly.
- Place the pie dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown.
Serving
- Allow the pie to cool for a few minutes before serving. Enjoy!
Nutrition
Serving1gCalories350kcalCarbohydrates40gProtein25gFat15gSaturated Fat8gSodium600mgFiber4gSugar2g
Notes
Ingredient substitutions: You can substitute the chicken with turkey or use canned chicken for ease. For a vegetarian option, replace the chicken with cubed potatoes and additional veggies. Optional variations: Experiment with different herbs, such as rosemary or parsley, or add some cheese on top of the biscuits for a cheesy twist. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.