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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 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
  • 1 cup Chicken broth
  • 1 cup Milk
  • ¼ cup All-purpose flour
  • ¼ cup Butter
  • 1 teaspoon Salt
  • ½ teaspoon Black 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 skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
  3. Gradually whisk in chicken broth and milk. Cook until thickened, about 5 minutes.
  4. Add shredded chicken, peas, carrots, salt, and pepper. Stir to combine.
  5. Pour mixture into a baking dish.
  6. In a mixing bowl, combine flour, baking powder, and salt for the biscuit crust. Cut in cold butter until mixture resembles coarse crumbs.
  7. Add milk and stir until just combined. Drop spoonfuls of biscuit dough over the chicken mixture.
  8. Bake for 20-25 minutes or until biscuits are golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 40g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg

Keywords

Chicken Pot Pie, Comfort Food
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