Chicken Pot Pie with Biscuits
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Sugar Spun Run · by Sam Merritt★ 5.0 (25)

Chicken Pot Pie with Biscuits

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 46%
CARBS 57G40% OF CAL
9G FIBER0G ADDED0G INTRINSIC41G OTHER7G TOTAL SUGAR
FAT 28G44% OF CAL
13G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic chicken pot pie with homemade biscuits and vegetables in a creamy sauce. Comfort food that can be prepared ahead.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 8
  • 2 ⅔ cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoon granulated sugar
  • 1 teaspoon salt
  • 8 Tablespoons unsalted butter (very cold and cut into 8 pieces)
  • 1 cup whole milk¹ ((buttermilk or 2% milk will also work)
  • 5 Tablespoons salted butter
  • 1 medium yellow onion (diced )
  • 6 Tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¾ teaspoon ground pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 3 cups diced, peeled russet potatoes ((diced into pieces smaller than 1”) see note)
  • 2 chopped carrots
  • 3 cups frozen mixed vegetables
  • 3 cups shredded chicken (this is usually one picked rotisserie chicken for me)
  • 1 large egg
  • 1 teaspoon water
PREP
35M
SODIUM
994MG
ESTIMATE
COMPLETE

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