Description

Chicken Pot Pie with Biscuits is the ultimate comfort food, bringing warmth and nostalgia to any family gathering. With a flaky biscuit topping that encases a creamy filling of tender chicken, fresh vegetables, and aromatic herbs, this dish promises to become a new favorite. Perfect for chilly evenings or lazy weekends, it’s an easy recipe that allows for customization based on what you have on hand. Gather your loved ones around the table and enjoy every comforting bite of this classic meal.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cloves fresh garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 medium sweet onion, diced
2 cups low-sodium chicken broth
1 cup heavy cream
2 cups biscuit mix (store-bought)
1 tsp dried thyme
1 tsp fresh parsley, chopped

Instructions

Preheat oven to 400°F (200°C).
Dice chicken breasts into bite-sized pieces and chop the onion and carrots.
In a large skillet over medium heat, melt butter and sauté onions until translucent (3-4 minutes).
Add chicken, garlic, thyme, salt, and pepper; cook until chicken is no longer pink (5-7 minutes).
Pour in chicken broth and cream; stir until slightly thickened (about 5 minutes).
Mix in frozen peas and carrots; stir until heated through (2-3 minutes).
Spoon the filling into a baking dish; prepare biscuit dough according to package instructions and dollop over the top.
Bake for 25-30 minutes or until biscuits are golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of the recipe (approximately 300g)
Calories: 550
Sugar: 6g
Sodium: 600mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

Keywords: Customize by adding leftover rotisserie chicken or seasonal vegetables. For enhanced flavor, try adding fresh herbs like rosemary or basil. To keep biscuits fluffy, ensure the dough remains slightly sticky before baking.