Chicken Pot Pie with Biscuits
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Handle the Heat · by Tessa Arias★ 4.5 (6)

Chicken Pot Pie with Biscuits

NUTRITION · PER SERVING65M COOK
CAL 43%·PRO 84%
CARBS 60G28% OF CAL
9G FIBER0G ADDED0G INTRINSIC40G OTHER11G TOTAL SUGAR
FAT 50G53% OF CAL
23G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy, herb-filled chicken pot pie topped with buttery buttermilk biscuits. A classic comfort food combining tender shredded chicken, vegetables, and savory gravy.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups (254 grams) all-purpose flour, (plus more for dusting)
  • 2 teaspoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 tablespoons (85 grams) very cold unsalted butter, (cut into small cubes)
  • 1 cup (237 ml) buttermilk, (chilled)
  • ½ lb mini Yukon or small red potatoes
  • 2 tablespoons olive oil
  • 1 large yellow onion, (diced to ¼ inch)
  • 1 cup carrots (about 2 large), (diced to ¼ inch)
  • 1 cup celery (about 3 ribs), (diced to ¼ inch)
  • 4 cloves garlic, (minced)
  • 5 tablespoons unsalted butter, (divided)
  • 4 tablespoons all-purpose flour
  • 2 cups (480 ml) chicken stock
  • 1 cup (237 ml) heavy cream
  • 1 tablespoon fresh sage, (minced*)
  • 1 tablespoon fresh thyme, (minced*)
  • 1 tablespoon fresh rosemary, (minced*)
  • 1 tablespoon fine sea salt
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon cayenne pepper
  • 4 cups cooked chicken or turkey meat, (shredded)
  • 1 10 oz bag of frozen peas
  • 1/4 cup fresh parsley, ( chopped*)
  • Fresh thyme leaves for topping, (optional)
PREP
50M
SODIUM
1959MG
ESTIMATE
COMPLETE

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