Description
A comforting Chicken Pot Pie topped with fluffy biscuits, a perfect blend of tender chicken and vegetables in a creamy sauce, baked to golden perfection. This classic dish is sure to warm your soul!
Ingredients
Units
Scale
Chicken Pot Pie:
- 2 small boneless skinless chicken breasts
- Salt/pepper to taste
- 3 cups chicken broth
- 4 Tablespoons butter
- 1/2 cup onions, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup carrots, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dry Thyme
- 1/2 teaspoon Dry Rosemary
- 1/4 teaspoon ground sage
- 1/3 cup flour
- 1/2 cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
- 1 cup frozen peas
Biscuits:
Prepare according to the Biscuits Instructions.
Instructions
- For the Biscuits: Prepare buttermilk biscuits as described in the recipe.
- For the Chicken Pot Pie: Season and cook the chicken. Make the filling, adding vegetables, seasonings, and broth. Top with biscuits and bake until golden.
Notes
- Chicken thighs can be used as an alternative.
- Prepare the filling and biscuits ahead for easy assembly on the day of baking.
- For added flavor, consider incorporating dry white wine into the filling.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
