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Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • 🧈 ¼ cup butter
    • 🧅 1 small onion, chopped
    • 3 medium celery ribs, chopped
    • 🥕 3 medium carrots, chopped
    • 🌱 ⅔ cup frozen peas
    • 3 tablespoons chopped fresh parsley
    • ¼ teaspoon dried thyme

  • Thickener and Liquid

    • ¼ cup all-purpose flour
    • 2 cups lower-sodium chicken broth
    • 🥛 ⅔ cup half-and-half cream

  • Protein and Topping

    • 🍗 3 cups cooked chicken, cut into bite-size pieces
    • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands)
    • 🥚 1 large egg yolk, beaten
    • 💧 1 tablespoon water

STEPS

1

Gather the ingredients. Preheat the oven to 350°F (175°C).

2

Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.

3

Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

4

Whisk in chicken broth and half-and-half, and cook until thick and bubbling. Stir in cooked chicken and season with salt and pepper.

5

Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.

6

Beat egg yolk with water in a small bowl. Brush mixture over the biscuits. Bake in the preheated oven until biscuits are golden brown and the filling is bubbling, about 20 to 25 minutes.

7

Remove from the oven and let the pie rest for 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

412

Calories

  • 20
    Protein
  • 30
    Carbs
  • 23
    Fats

💡 For quicker prep, use frozen chopped vegetables instead of fresh.If you don't have half-and-half, mix equal parts milk and heavy cream as a substitute.To make it extra flavorful, add a pinch of garlic powder or onion powder to the sauce.