Description
A comforting chicken pot pie topped with a flaky biscuit crust.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (10 ounce) can refrigerated biscuit dough, cut into quarters
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- Stir in salt and pepper. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Return chicken to the skillet. Stir in peas and corn.
- Arrange biscuit pieces evenly over the top of the filling.
- Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
Notes
- For extra flavor, you can add a pinch of dried thyme or rosemary to the vegetable mixture.
- If you don’t have an oven-safe skillet, you can transfer the filling to a baking dish before topping with biscuits.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pot pie, biscuit crust, comfort food, easy dinner, family meal