Chicken Pot Pie with Biscuits
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Erin Lives Whole · by Erin Antoniak★ 5.0 (43)

Chicken Pot Pie with Biscuits

NUTRITION · PER SERVING70M COOK
CAL 25%·PRO 68%
CARBS 58G46% OF CAL
6G FIBER12G SUGAR40G OTHER
FAT 15G27% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken pot pie with vegetables, topped with fluffy biscuits. The filling is rich and savory with tender chicken and vegetables, making it a classic comfort food dinner.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tbsp butter
  • 1 small onion (diced)
  • 1.5 cups carrots (diced)
  • 1 cup celery (diced)
  • 2 heaping cups baby gold potatoes (diced)
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup flour
  • 2.5 cups almond milk
  • 1.5 cups chicken stock
  • 3 cups shredded or finely diced cooked chicken
  • 1 cup frozen peas
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp butter (cubed small chunks)
  • 1/2 cup plain greek yogurt
  • 1/3 cup almond milk
  • 1 egg
  • 1 tbsp honey
PREP
30M
SODIUM
1011MG
ESTIMATE
COMPLETE

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