Chicken Pot Pie with Biscuit Crust Recipe
A comforting chicken pot pie topped with a flaky biscuit crust.
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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
- ½ 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
Preheat oven to 400°F (200°C).
In a skillet, melt butter over medium heat. Add onions and cook until soft.
Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk. Cook until thickened.
Add cooked chicken, peas, and carrots. Season with salt and pepper. Pour into a baking dish.
In a bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
Drop biscuit dough by spoonfuls over the chicken mixture.
Bake for 20-25 minutes, until biscuits are golden brown.
Calories: 450kcal | Carbohydrates: 45g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg