Chicken Pot Pie with Biscuit Crust
A comforting chicken pot pie topped with a flaky biscuit crust.
Print Recipe
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- ½ cup chopped celery
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 can refrigerated biscuit dough
Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add flour, salt, pepper, onion powder, and garlic powder. Stir until well combined.
Gradually whisk in chicken broth and milk. Cook and stir until the mixture thickens and bubbles.
Stir in chicken, peas, carrots, and celery. Remove from heat.
Pour the mixture into a 9-inch pie dish.
Arrange biscuit dough on top of the chicken mixture.
Bake in preheated oven for 20-25 minutes, or until biscuits are golden brown.
Calories: 350kcal | Carbohydrates: 28g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 900mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg