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chicken-pot-pie-with-biscuit-crust-recipe

Chicken Pot Pie with Biscuit Crust

A comforting and hearty chicken pot pie topped with a flaky 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
  • ½ cup Milk
  • ⅓ 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. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  3. Stir in chicken and frozen vegetables. Remove from heat.
  4. Pour mixture into a baking dish.
  5. For the biscuit crust, combine flour, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
  6. Drop biscuit dough by spoonfuls over chicken mixture.
  7. Bake for 30-35 minutes or until biscuits are golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 45g | 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

Comfort Food
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