Description
Our flavorful Chicken Curry Pot Pie with Biscuits is a delicious dinner that is a fun twist on the classic chicken pot pie!
Ingredients
Scale
- 4 tablespoons butter, divided (regular or plant-based)
- 2 teaspoons garlic, minced
- 3/4 cup carrots, sliced and quartered
- 3/4 cup celery, sliced
- 1/2 cup yellow onion, diced
- 1/2 cup russet potato, small cubes
- 1/3 cup all-purpose flour (sub with gluten-free flour)
- 1 1/2 cups chicken broth
- 1 can coconut milk, fully mixed
- 1 pound boneless, skinless chicken thighs, raw & cut into bite-sized pieces
- 1 jar green curry paste
- 1/2 cup frozen peas
- 1 1/4 teaspoon kosher salt
- 1 teaspoon curry powder
- 1/8 teaspoon ground black pepper
- 16.3 oz can of refrigerated biscuits
Instructions
- Prep: Preheat the oven to 350 degrees F.
- Sauté Veggies: Bring a large cast iron skillet to a medium-high heat. Add 1 tablespoon butter to melt. Add garlic and move around until fragrant – about 30 seconds. Add the carrots, celery, onion, and potatoes. Sauté for 5-6 minutes.
- Add Flour + Broth: Put the remaining butter in the skillet to melt; toss to coat the veggies. Add the flour and toss again. Begin slowly adding the broth, about 1/3 cup at a time, whisking continuously the whole time. Gradually pour in the coconut milk the same way; whisking constantly. Bring the liquid to a simmer to help it thicken.
- Finish the Filling: Add the cut-up chicken thighs, jar of curry paste, 1/2 cup frozen peas, 1 1/4 teaspoon kosher salt, 1 teaspoon curry powder, and 1/8 teaspoon black pepper to the skillet. Stir to combine. Cover and let gently simmer for 6-10 minutes.
- Bake: Open the can of biscuits and place them in a single layer on top of the chicken mixture. Move the whole skillet to the oven to bake, uncovered, for 30-35 minutes. Check to make sure the biscuits are cooked all the way through. If they aren’t, continue checking them every 5 minutes until they are done.
- Serve: Enjoy right away!
Notes
- Dairy-Free: simply use a plant-based butter.
- Coconut Milk: this will separate in the can, so you will need to re-incorporate the liquid and solid coconut milk together with a whisk or immersion blender before adding to the skillet.
- Chicken: highly recommend using chicken thighs in this recipe and they can cook right in the filling. You could also use rotisserie chicken or any leftover chicken you have in the fridge, just measure about 2 cups and skip the simmering in step 4. If you want to use raw chicken breasts, be sure to cut them into small bite-sized pieces for them to fully cook.
- Biscuits: we used Annie’s biscuits and they took about 30-35 minutes to fully bake. Your cook time might vary depending on what biscuits you use.
Nutrition
- Serving Size: 6 oz
- Calories: 456
- Sugar: 4.9 g
- Sodium: 1280.6 mg
- Fat: 24.7 g
- Carbohydrates: 32.9 g
- Fiber: 3.2 g
- Protein: 25.9 g
- Cholesterol: 115 mg