Chicken Pot Pie with Biscuits
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Cooking Classy · by Jaclyn★ 5.0 (15)

Chicken Pot Pie with Biscuits

NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 62%
CARBS 46G33% OF CAL
5G FIBER0G ADDED6G INTRINSIC35G OTHER6G TOTAL SUGAR
FAT 27G45% OF CAL
16G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy chicken and vegetable filling topped with buttery, tender biscuits instead of a traditional pie crust. Comfort food at its finest—savory, satisfying, and baked until golden. Perfect for cold-weather dinners.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 cups chopped yellow onion ((1 medium))
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/3 cups low-sodium chicken broth*
  • 1 cup half and half
  • 3/4 tsp dried thyme, (or 2 tsp minced fresh)
  • 3/4 tsp dried rosemary, (or 2 tsp minced fresh)
  • Salt (and freshly ground black pepper)
  • 12 oz. frozen mixed vegetables
  • 3 cups cooked shredded rotisserie chicken ((breast and thigh meat))
  • 1 1/2 cups (7.5 oz) unbleached all-purpose flour ((scoop and level to measure))
  • 2 tsp baking powder ((preferably aluminum free))
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, (cut into 6 pieces)
  • 3/4 cup + 1 Tbsp buttermilk, (well chilled)
  • 1 Tbsp minced fresh parsley
PREP
25M
SODIUM
1021MG
ESTIMATE
COMPLETE

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