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How to Make Mom's Fabulous Chicken Pot Pie with Biscuit Crust - A Step-by-Step Guide

Mom's Fabulous Chicken Pot Pie with Biscuit Crust is a comforting and hearty dish that is sure to become a family favorite. This classic recipe combines tender chicken, savory vegetables, and a rich, creamy sauce, all topped with a fluffy, buttery biscuit crust. It's the ultimate comfort food that will warm you up from the inside out.

What sets this chicken pot pie apart from others is the addition of a biscuit crust. Not only does it add a deliciously buttery flavor to the dish, but ...

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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
  • ¼ cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • ⅔ cup half-and-half cream
  • salt and ground black pepper to taste
  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 1 7x11-inch pot pie

  • Gather your ingredients and preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
  • Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
  • Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
  • Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.
  • Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.

    • Nutrition

    412 cal.

    • Total Fat: 23g
    • Saturated Fat: 10g
    • Cholesterol: 65mg
    • Sodium: 708mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Protein: 20g
    • Vitamin C: 5mg
    • Calcium: 77mg
    • Iron: 3mg
    • Potassium: 159mg

    Categories

    Chicken recipes
    Pot pie recipes