Description
A comforting chicken pot pie topped with a flaky biscuit crust.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 (10 ounce) can refrigerated biscuit dough
Instructions
- Preheat your oven to 400°F (200°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. Add garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Return chicken to the skillet. Stir in salt, pepper, and parsley.
- Arrange biscuit dough pieces evenly over the top of the chicken mixture.
- Bake for 20-25 minutes, or until biscuits are golden brown and cooked through, and filling is bubbly.
Notes
- For a richer flavor, you can use heavy cream instead of milk.
- Add frozen peas or corn to the filling for extra vegetables.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken pot pie, biscuit crust, comfort food, easy dinner, family meal