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Delicious Chicken Pot Pie Recipe With Biscuit Crust

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Easy Biscuit Chicken Pot Pie Spend With Pennies
Easy Biscuit Chicken Pot Pie Spend With Pennies from www.spendwithpennies.com

Description

Chicken pot pie is an all-time favorite comfort food. It's a classic recipe that never fails to please. This version is made with a biscuit crust, giving it a light and airy texture. The filling is packed with tender chicken, vegetables, and a creamy sauce. This is a great recipe to make ahead and freeze for later. It's sure to be a hit with the whole family!

Prep Time

This recipe takes about 20 minutes of prep time. You'll need to chop the vegetables, cook the chicken, and assemble the ingredients. Then all you have to do is put it all together and bake it in the oven.

Cook Time

The total cook time for this recipe is about 30 minutes. You'll need to bake it in the oven for 25 minutes, or until the crust is golden brown and the filling is bubbling. Let the pot pie cool for a few minutes before serving.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen peas
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley
  • 1 package refrigerated biscuit dough

Instructions

Preheat the oven to 375 degrees F. In a large skillet over medium heat, melt the butter. Add the carrots, celery, and peas and sauté for 5 minutes. Add the chicken and cook until it is no longer pink. Remove the chicken and vegetables from the skillet and set aside.

In the same skillet, add the flour and stir until it is well combined. Slowly add the chicken broth, stirring constantly. Let the mixture come to a boil and then reduce the heat to low. Add the sour cream, salt, pepper, and garlic powder. Stir until the sauce is thick and creamy. Add the cooked chicken and vegetables and the parsley and stir to combine.

Pour the chicken mixture into a 9x13 inch baking dish. Roll out the biscuit dough and place it over the chicken mixture. Bake in the preheated oven for 25 minutes, or until the biscuit crust is golden brown and the filling is bubbling.

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Rolling pin

Notes

You can use any type of vegetables you like in this recipe. Try adding mushrooms, onions, or bell peppers for a flavorful twist. This recipe also works great with leftover cooked chicken or turkey. Just be sure to adjust the cooking time accordingly.

Nutrition: Per Serving

  • Calories: 469
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Protein: 34 g
  • Sodium: 695 mg

Recipe Tips

This recipe is great for meal prepping. Simply assemble the pot pie and freeze it before baking. When you're ready to bake it, simply thaw it overnight in the refrigerator and bake as instructed. This recipe also works great with canned biscuit dough. Just press the dough into the baking dish and bake as instructed.

If you want to make this recipe a bit healthier, try using whole wheat biscuit dough and low-sodium chicken broth. You can also use low-fat sour cream and reduced-fat butter. For a vegetarian version, simply omit the chicken and use vegetable broth instead.


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