Chicken Pot Pie with Biscuit Crust
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 4.9

Chicken Pot Pie with Biscuit Crust

NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 36%
CARBS 38G36% OF CAL
7G FIBER0G ADDED0G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 21G46% OF CAL
9G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy chicken pot pie with vegetables and herbs topped with a flaky biscuit crust. The ultimate comfort meal—tender, savory, and satisfying.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup potatoes, cubed small
  • 1 cup small cauliflower florets
  • 1 cup carrots, cubed
  • 2-3 tablespoons olive oil
  • 1 medium onion, chopped small
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 teaspoons fresh sage, minced
  • 2 teaspoons fresh rosemary, minced
  • 2 chicken breasts, (12 ounces) cut into 1 -inch chunks
  • 1/2 cup white wine
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 teaspoon sea salt
  • ½ teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 cup peas
  • ½ cup cream
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (or sub all-purpose)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, minced
  • 5 tablespoons butter, frozen and grated
  • 1 cup cold buttermilk
PREP
50M
SODIUM
536MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.