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

Chicken Pot Pie with Biscuit Crust

A comforting chicken pot pie topped with a flaky 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 tablespoon Butter
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Biscuit Crust

  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • ½ cup Cold butter, cubed
  • ¾ cup Milk

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes.
  3. Gradually whisk in chicken broth and heavy cream. Cook until thickened, about 5 minutes.
  4. Add shredded chicken, peas, and carrots. Season with salt and pepper. Cook for another 5 minutes.
  5. In a mixing bowl, combine flour, baking powder, and salt for the biscuit crust. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
  6. Pour chicken mixture into a baking dish. Drop biscuit dough by spoonfuls over the top.
  7. Bake for 20-25 minutes, or until the biscuits are golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 35g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Comfort Food
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