Chicken Pot Pie with Biscuits
Chicken pot pie with biscuits is a comforting classic that combines tender chicken, flavorful vegetables, and a creamy sauce, all nestled beneath a layer of golden-brown, buttery biscuits. Each bite offers a delightful combination of savory flavors and textures, making it the ultimate comfort food for any occasion.
Ingredients
- 6 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 3 ribs celery diced
- 4 cloves garlic minced
- 1 teaspoon thyme
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 1½ cups chicken broth
- 1 can condensed cream of chicken soup
- 1½ cups half and half
- 1 large potato peeled and diced
- 1½ cups frozen green peas
- 4 cups cooked shredded chicken
- 1 can flaky biscuits about 8 biscuits
- salt and pepper to taste
- 1 large egg yolk
- 2 tablespoon water
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a large cast iron pan or oven-proof skillet, melt butter over medium heat. Add the diced yellow onion, carrots, and celery and sauté until the vegetables are tender and aromatic (about 10 minutes).
- Add the garlic and thyme to the vegetables and sauté for an additional 1-2 minutes.
- Sprinkle the all-purpose flour over the vegetables and stir well to coat. This will help thicken the sauce.
- Pour in white wine and chicken broth, stirring constantly until the mixture thickens (about 3-5 minutes).
- Once the mixture has thickened, stir in the condensed cream of chicken soup and half and half, and add the potatoes. Simmer for an additional 5 minutes to begin softening the potatoes.
- Add cooked shredded chicken and green peas, stirring gently to combine all the flavors. Season with salt and pepper to taste.
- Arrange the uncooked biscuits on top of the chicken and vegetable filling, leaving some space between each biscuit to allow for expansion during baking.
- Whisk the egg yolk with 2 tablespoon water and brush the tops of the biscuits with this mixture to achieve a golden-brown, glossy finish.
- Place the assembled pot pie in the preheated oven and bake for 20-25 minutes or until the biscuits are golden and the filling is hot and bubbly.
- Remove the skillet from the oven and allow the pot pie to cool slightly before serving.
Nutrition
Calories: 611kcalCarbohydrates: 52gProtein: 28gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 118mgSodium: 936mgPotassium: 802mgFiber: 4gSugar: 8gVitamin A: 3389IUVitamin C: 24mgCalcium: 130mgIron: 4mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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