Chicken Pot Pie With Biscuits
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Well Plated · by Erin Clarke★ 4.2 (6)

Chicken Pot Pie With Biscuits

NUTRITION · PER SERVING60M COOK
CAL 39%·PRO 74%
CARBS 62G32% OF CAL
11G FIBER0G ADDED0G INTRINSIC43G OTHER7G TOTAL SUGAR
FAT 42G48% OF CAL
18G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade chicken pot pie with tender chicken, vegetables, and a creamy sauce topped with buttery biscuits. A classic comfort food that makes a satisfying meal on its own.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra-virgin olive oil (divided)
  • 3 boneless, skinless chicken thighs or breasts (trimmed and cut into 1-inch pieces, about 1 pound)
  • 1 teaspoon kosher salt (plus additional as needed)
  • 1 cup diced yellow onion (about 1 small)
  • 2 celery stalks (diced, about 1 cup)
  • 3 garlic cloves (minced, about 1 tablespoon)
  • ½ teaspoon dried thyme
  • ¼ cup dry white wine (or substitute additional broth)
  • ¼ cup all-purpose flour
  • 1 (16-ounce) bag mixed frozen peas, carrots, and corn
  • 2 cups low-sodium chicken broth
  • ½ cup milk (any kind you like)
  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder (I recommend aluminum free)
  • ½ cup cold unsalted butter (cut into cubes, 1 stick)
  • ½ cup buttermilk (plus more as needed, I added 1 more tablespoon)
  • 1-2 tablespoons milk (for biscuit tops)
  • Flaky salt (optional)
PREP
30M
SODIUM
1354MG
ESTIMATE
COMPLETE

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