Description
Indulge in the heartwarming flavors of Chicken Pot Pie with Biscuits. This dish features tender chicken and vibrant vegetables enveloped in a creamy sauce, all topped with golden, flaky biscuits. Perfect for family gatherings or cozy nights at home, this recipe is simple to prepare yet impressive enough to delight your guests. Whip up this comforting meal that will warm your soul and tantalize your taste buds.
Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts (diced)
- 1 cup Fresh Carrots (chopped)
- 1 cup Fresh Celery (chopped)
- 1 cup Fresh Peas
- 1 medium Onion (diced)
- 4 tbsp Unsalted Butter
- 1/3 cup All-Purpose Flour
- 2 cups Low-Sodium Chicken Broth
- 1 package Refrigerated Biscuits (fluffy type)
- 2 tsp Fresh Thyme (or adjust if using dried)
- 2 tsp Fresh Rosemary (or adjust if using dried)
- Salt and Pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden brown.
- Add diced onions; cook until translucent. Stir in carrots and celery, cooking for about 5 minutes until softened.
- Sprinkle flour over the mixture while stirring constantly for one minute to create a roux.
- Gradually whisk in chicken broth until smooth. Bring to a gentle simmer to thicken.
- Stir in thyme and rosemary. Transfer filling to a baking dish and top generously with biscuits.
- Bake for 20-25 minutes until biscuits are golden brown and filling bubbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 355
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg