Description
Chicken Pot Pie with Biscuits – an easy chicken pot pie with biscuits recipe that is cozy, comforting and kid-friendly! So simple!
Ingredients
Scale
- 4 tablespoons butter (vegan butter works), divided
- 2 teaspoons garlic, minced
- 1/2 cup yellow onion, diced
- 3/4 cup carrots, sliced and/or quartered
- 3/4 cup celery, sliced
- 1/2 cup frozen peas
- 1/2 cup russet potato, small cubes
- 1/3 cup all-purpose flour (gluten-free works)
- 2 cups chicken broth
- 1/2 cup Nutpods unsweetened/unflavored creamer OR heavy cream
- 1 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon very fine lemon zest (I used a microplane)*
- 2 cups chicken meat, cooked & cubed or just cut into bite-sized chunks
- 16.3 oz can of refrigerated biscuits**
Instructions
- Preheat oven to 350 degrees F.
- Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat. Add garlic and move around until fragrant – about 30 seconds.
- Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften.
- Add remaining 3 tablespoons of butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again.
- Grab a small whisk and slowly start adding in the broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking while adding the broth and then the creamer until you have a nice thick consistency – ensure the heat remains high enough for the liquid to come to a light simmer, this will help it continue to thicken if it doesn’t do so initially.
- Add salt, pepper, thyme, lemon zest and chicken. Stir to combine. Taste chicken pot pie filling and adjust any seasonings to your liking. Cover and let gently simmer, approx. 6-8 minutes so the veggies can become tender.
- Uncover the pan, open the can of biscuits, and place them in a single layer on top of the chicken mixture. Place the whole skillet in 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 (ours took 30 minutes).
- Serve immediately.
Notes
- *lemon zest: you don’t want a lot of lemon zest or too much of the flavor will come through – we just want a little bit thrown in to help brighten the flavors.
- **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.
- Homemade Biscuits: for this recipe, we opted to go for ease – we love a good homemade biscuit though, so feel free to make them from scratch if you would rather!
- Make Ahead: the chicken pot pie filling can easily be prepared ahead of time and kept in the fridge for 3-4 days or in the freezer for up to 3 months. When you are ready to cook it, bring it to room temperature, add the biscuits, and follow the rest of the instructions of the recipe card.
- Storage: leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 260
- Sugar: 3.5 g
- Sodium: 813.1 mg
- Fat: 12.4 g
- Carbohydrates: 24.3 g
- Protein: 12.9 g
- Cholesterol: 42.8 mg