Description
This comforting Chicken and Biscuits recipe is a hearty and delicious twist on classic chicken pot pie. Tender shredded chicken and vegetables in a creamy sauce topped with fluffy, buttery biscuits make for the perfect family meal.
Ingredients
Scale
For the Filling:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter (cubed)
- 3/4 cup whole milk
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Cook Vegetables: In a large skillet, melt the butter with olive oil. Add onion, carrots, and celery; cook until softened. Add garlic and cook briefly. Sprinkle flour over the vegetables and cook. Whisk in broth and milk, bring to a simmer.
- Add Chicken and Peas: Stir in shredded chicken, peas, salt, pepper, and thyme. Pour into a baking dish.
- Make Biscuits: Combine flour, baking powder, and salt. Cut in butter, add milk, drop biscuit dough over chicken mixture.
- Bake: Bake for 25–30 minutes until golden and biscuits are cooked through. Let rest before serving.
Notes
- Use rotisserie chicken for convenience.
- Enhance biscuit dough with cayenne or shredded cheese for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
