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Chicken Pot Pie with Biscuits Recipe

Chicken Pot Pie with Biscuits Recipe
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★★★★★

4.8 from 24 reviews

This hearty Chicken Pot Pie with Biscuits combines tender chicken breast and fresh vegetables in a creamy sauce, topped with fluffy, golden-baked biscuits. A comforting and delicious meal perfect for family dinners.

Ingredients

Scale

Chicken and Vegetables

  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 1 cup fresh carrots, diced
  • 1 cup fresh peas
  • 1 cup celery, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Liquid and Seasonings

  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Biscuit Topping

  • 2 cups biscuit mix

Instructions

  1. Prepare Ingredients: Chop the carrots, peas, celery, onion, and mince the garlic into bite-sized pieces, and set aside.
  2. Cook Chicken and Onions: In a large skillet over medium heat, melt 1-2 tablespoons of butter. Add diced chicken breasts and chopped onions, cooking until the chicken is golden brown and the onions become translucent.
  3. Sauté Vegetables: Stir in the minced garlic and diced carrots, peas, and celery, sautéing for a few minutes until the vegetables start to soften.
  4. Add Liquids and Simmer: Pour in the low-sodium chicken broth and heavy cream, seasoning with salt and pepper to taste. Let the mixture simmer gently for 5-7 minutes, stirring occasionally until the sauce thickens slightly.
  5. Prepare the Oven and Biscuit Topping: Preheat the oven to 425°F (220°C). Prepare biscuit mix as directed on the package. Spoon the biscuit dough evenly over the creamy chicken and vegetable filling in the skillet or baking dish.
  6. Bake: Place the skillet or baking dish in the preheated oven and bake for 20-25 minutes until the biscuits have risen and are golden brown on top.
  7. Serve: Let the dish cool for a few minutes before serving warm, allowing the filling to set slightly for easier serving.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • For extra flavor, add fresh thyme or rosemary when cooking the chicken.
  • Biscuit topping can be substituted with puff pastry for a different texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Ensure chicken is cooked through before adding liquid to prevent undercooked meat.

Nutrition

Keywords: chicken pot pie, biscuit topping, comfort food, creamy chicken, savory pie

Find it online: https://amayaharis.com/chicken-pot-pie-with-biscuits-recipe/