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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 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: 350 kcal

Ingredients 

Filling

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup chicken broth
  • ½ cup milk
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Biscuit Crust

  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup cold butter, cubed
  • ½ cup milk

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, combine chicken, peas and carrots, chicken broth, milk, flour, salt, and pepper. Cook until thickened.
  3. Pour the filling into a baking dish.
  4. In a mixing bowl, combine flour, baking powder, and salt for the biscuit crust. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
  5. Drop spoonfuls of the biscuit dough over the filling.
  6. Bake for 20-25 minutes, or until the biscuit crust is golden brown.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Comfort Food
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