Chicken Pot Pie with Biscuit Topping
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Spicy Southern Kitchen · by Christin Mahrlig★ 5.0 (14)

Chicken Pot Pie with Biscuit Topping

NUTRITION · PER SERVING55M COOK
CAL 37%·PRO 67%
CARBS 58G31% OF CAL
7G FIBER0G ADDED0G INTRINSIC42G OTHER10G TOTAL SUGAR
FAT 41G50% OF CAL
17G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken pot pie with peas, carrots, and celery topped with light, fluffy biscuits. A classic comfort food dinner.

mainsoutherncasserolechicken
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup butter ((1 stick))
  • 1 medium sweet onion (chopped)
  • 1 stalk celery (chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup all-purpose flour
  • 3 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 2 cups heaping frozen peas and carrots (defrosted)
  • 4 cups shredded (cooked chicken from a rotisserie chicken)
  • 1/4 teaspoon dried thyme
  • salt and pepper
  • 2 1/4 cups White Lily flour (or 2 cups all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 tablespoons very cold butter (cut into 1/2-inch cubes)
  • 3/4 to 1 cup buttermilk
  • 2 tablespoons melted butter
  • 2 tablespoons freshly grated Parmesan cheese
PREP
25M
SODIUM
1761MG
ESTIMATE
COMPLETE

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