Chicken Pot Pie with Biscuits
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Pinch of Yum · by Lindsay Ostrom★ 4.9

Chicken Pot Pie with Biscuits

NUTRITION · PER SERVING60M COOK
CAL 34%·PRO 63%
CARBS 61G36% OF CAL
6G FIBER0G ADDED0G INTRINSIC40G OTHER15G TOTAL SUGAR
FAT 33G43% OF CAL
18G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy chicken and vegetable filling with peas, carrots, and aromatics finished with a homemade biscuit topping. A classic comfort food that's rich and satisfying. Baked until golden.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons very cold salted butter
  • 3/4 cup whole milk
  • 4 tablespoons salted butter
  • a few sprigs of thyme
  • 4 shallots, minced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 4 carrots, peeled and sliced thinly (about 2 1/2 cups)
  • 4 celery stalks, chopped (about 1 cup)
  • 2 teaspoons coarse kosher salt, divided
  • 1/3 cup flour
  • splash of dry white wine (about 1/2 cup, sub chicken broth)
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream (sub with whole milk if you want)
  • 4 cups shredded chicken (I use a rotisserie chicken)
  • one 10-ounce bag of frozen peas
  • tiny little squeeze of lemon juice
PREP
45M
SODIUM
1679MG
ESTIMATE
COMPLETE

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