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chicken-pot-pie-with-biscuit-crust-recipe

Chicken Pot Pie with Biscuit Crust

A comforting and hearty chicken pot pie topped with a fluffy biscuit crust.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 450 kcal

Ingredients 

Filling

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup all-purpose flour
  • 1 small onion, diced
  • 2 tablespoon butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Biscuit Crust

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold butter, cubed
  • ¾ cup milk

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Add diced onion and cook until translucent.
  3. Stir in flour and cook for 1-2 minutes. Gradually add chicken broth and heavy cream, stirring constantly until thickened.
  4. Add shredded chicken, peas and carrots, salt, and pepper. Mix well and remove from heat.
  5. Pour the filling into a baking dish.
  6. In a mixing bowl, combine flour, baking powder, and salt for the biscuit crust. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
  7. Drop biscuit dough by spoonfuls over the filling in the baking dish.
  8. Bake in preheated oven for 25-30 minutes, or until the biscuit crust is golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 40g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Comfort Food
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