Description
A comforting chicken pot pie topped with flaky biscuits.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can refrigerated biscuits
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onion, carrots, celery, and cook until tender.
- Stir in flour, salt, and pepper.
- Gradually add chicken broth and milk, stirring until thickened.
- Add cooked chicken and peas; mix well.
- Pour mixture into a pie dish.
- Top with biscuit dough.
- Bake for 30 minutes or until biscuits are golden brown.
Notes
- Use leftover chicken for quicker preparation.
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie with biscuits