Chicken Pot Pie with Biscuits Recipe
Chicken Pot Pie with Biscuits - an easy chicken pot pie with biscuits recipe that is cozy, comforting and kid-friendly! So simple!
Ingredients
- 4 tablespoons butter sub plant-based, divided
- 2 teaspoons garlic minced
- ¾ cup carrots sliced and/or quartered
- ¾ cup celery sliced
- ½ cup yellow onion diced
- ½ cup russet potato small cubes (optional)
- ⅓ cup all-purpose flour sub 1-to-1 gluten-free flour
- 2 cups chicken broth
- ½ cup Nutpods unsweetened/unflavored creamer OR heavy cream
- 2 cups cooked chicken cubed or just cut into bite-sized chunks
- ½ cup frozen peas
- 1 teaspoon kosher salt more to taste
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon lemon zest very fine
- 16.3 ounces refrigerated biscuits**
Instructions
- Prep: Preheat oven to 350℉.
- Sauté: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat. Add 2 teaspoons garlic and move around until fragrant - about 30 seconds. Add ¾ cup carrots, ¾ cup celery, ½ cup yellow onion and ½ cup russet potato (if using). Sauté for 5-6 minutes or until veggies are starting to soften.
- Roux + Broth: Add remaining 3 tablespoons of butter and let melt; stir to coat veggies. Add ⅓ cup all-purpose flour and stir to coat veggies again. Grab a small whisk and slowly start adding in 2 cups chicken broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking while adding the broth and then ½ cup Nutpods unsweetened/unflavored 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.
- Simmer: Add 2 cups cooked chicken, ½ cup frozen peas, 1 teaspoon kosher salt, 1 teaspoon dried thyme leaves, ⅛ teaspoon ground black pepper and ⅛ teaspoon lemon zest. Stir to combine. Taste chicken pot pie filling and adjust any seasonings to your liking. Cover and let gently simmer, approx. 6-10 minutes or until the veggies become tender.
- Bake: 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: Enjoy 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
Calories: 378kcal | Carbohydrates: 39g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 1142mg | Potassium: 371mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2314IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 3mg
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