Chicken Pot Pie with Biscuits
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Two Peas & Their Pod · by Maria Lichty★ 4.9 (13)

Chicken Pot Pie with Biscuits

NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 40%
CARBS 34G26% OF CAL
5G FIBER0G ADDED0G INTRINSIC23G OTHER6G TOTAL SUGAR
FAT 34G58% OF CAL
19G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy chicken pot pie filled with vegetables and topped with tender buttermilk biscuits. Warm, comforting, and homemade. A classic family dinner.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 8
  • 1/4 cup unsalted butter
  • 1/2 large yellow onion, (diced)
  • 3 medium carrots, (chopped)
  • 2 celery ribs, (chopped)
  • 3 cloves garlic, (minced)
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups chicken broth or stock
  • 1 cup heavy cream
  • 3 1/2 cups shredded chicken, (we use rotisserie chicken)
  • 1 cup frozen peas
  • 2 tablespoons minced fresh Italian parsley
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 cup cold buttermilk
  • 1/2 cup unsalted butter, (melted and cooled slightly)
  • 2 tablespoons melted butter, (for brushing on biscuits)
PREP
20M
SODIUM
1099MG
ESTIMATE
COMPLETE

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