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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
  • ½ cup Chopped onion
  • ¼ cup Butter
  • ¼ cup All-purpose flour
  • 2 cups Chicken broth
  • 1 cup Milk
  • to taste Salt and 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 large skillet, melt butter over medium heat. Add onions and cook until translucent.
  3. Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk. Cook until thickened.
  4. Add shredded chicken, peas, and carrots. Season with salt and pepper. Pour mixture into a baking dish.
  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. Drop biscuit dough by spoonfuls over the chicken mixture.
  7. Bake for 25-30 minutes or until the biscuits are golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 850mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg

Keywords

Chicken Pot Pie, Comfort Food
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