This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicket from the supermarket for a cozy, comforting dinner. Its full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.
Prep Time: 20 min
Cook Time: 40 mins
Additional Time: 10 mins
Total Time: 1 hrs 10
min
Ingredients
- 1/4 cup butter
- 1 small onion, chopped
- 3 medium celery ribs, chopped
- 3 medium carrots, chopped
- 2/3 cup frozen peas
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups lower-sodium chicken broth
- 2/3 cup half-and-half cream
- salt and ground black pepper to tast
- 3 cups cooked chicken, cut into bite-size pieces
- 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands)
- 1 large egg yolk, beaten
- 1 tablespoon water
Directions
Step 1: Preheat the oven to 350 F (175 degrees C)
Step 2: Melt butter in a skillet over medium-low heat. Add onion, celery and carrots and cook, stirring occasionally, until tender, about 15 minutes
Step 3: Stir in peas, flour, parsley, thyme and cook, stirring constantly, until the flour coats the vegetables ad begins to fry about 5 minutes
Step 4: Whisk in chicken broth and half-and-half then cook until the sauce is thick and bubbling. Stir in cooked chicken and season with salt and pepper
Step 5: Transfer chicken, vegetables and sauce into a 7x11 inch baking dish. Arrange biscuits on top of the filling
Step 6: Beat egg yolk with water in a small bowl. Brush mixture over the biscuits
Step 7: Bake in the preheated oven until the buscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes
Step 8: Remove from the oven and let rest for 10 minutes before serving
Nutrition Facts:
Per serving: 412 calories; total fat 23g; saturated fat 10g; cholesterol 65mg; sodium 708mg; total carbohydrate 30g; dietary fiber 2g; protein 20g; vitamin c 5mg; calcium 77mg; iron 3mg; potassium 159mg
