Biscuit Topped Chicken Pot Pie
Chicken Pot Pie with Biscuits is comforting and easy to make. It's loaded with chicken, veggies, a creamy gravy and topped with biscuits!
Servings: 6
Ingredients
- 1/3 cup butter
- 1 small onion diced
- 3 medium carrots peeled and sliced
- 3 medium stalks celery sliced
- 2 garlic cloves minced
- ½ cup frozen peas
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 3/4 cup half and half or milk
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken diced or shredded
- 16- ounce package refrigerated biscuits (flaky style)
- 1 large egg yolk
- 1 tablespoon water
Instructions
- Heat oven to 350 degrees F. Grease a 2-quart oven safe baking dish and set aside.
- Heat a large saucepan on the stove over medium heat. Melt butter, then add onions, carrots and celery. Cook until vegetables are softened, 6-8 minutes. Add garlic and cook for 1 minute, then whisk in peas, parsley, thyme and flour and cook until golden, about 2-3 minutes.
- Whisk in chicken broth, then the half and half or milk and bring to a boil. Stirring frequently, simmer until thickened, about 5-6 minutes.
- Remove from heat and stir in salt, pepper, diced chicken and vegetables.
- Pour the chicken mixture into a greased 2-quart casserole dish. Arrange the uncooked biscuits on top.
- In a small bowl whisk together the egg yolk and water, then brush over the biscuits.
- Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. Let sit for 5-10 minutes, then garnish with chopped parsley and serve.
Notes
Make Ahead Instructions
- The filling can be prepared up to 2 days in advance. Let cool completely and store, tightly covered, in the refrigerator.
- Biscuits - For best results, you'll want to prepare the biscuits just before baking, but the biscuits can be prepped up to 2 days in advance and stored (unbaked) in the fridge.
- To prepare, warm the filling in an oven safe skillet. If it's too thick, you can add a splash of milk. Top with the biscuits and bake as directed. You can also transfer to a baking dish if desired.
Nutrition
Calories: 714kcal | Carbohydrates: 61g | Protein: 37g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 158mg | Sodium: 1580mg | Potassium: 758mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7052IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 5mg
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