Easy Biscuit Chicken Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken and vegetable filling topped with buttery biscuits instead of traditional pie crust. An easier, faster take on chicken pot pie with the same comfort-food appeal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tablespoon vegetable oil
- 1 onion (chopped fine)
- ½ cup carrots (diced)
- ½ cup broccoli (chopped)
- ½ cup cauliflower (chopped)
- ¾ cup frozen peas (thawed)
- salt and pepper (to taste)
- 4 Tablespoon butter
- ½ cup flour
- 1½ cups milk
- 2 cups low sodium chicken broth
- 10.5 ounces cream of chicken soup (1 can)
- ½ teaspoon dried thyme
- 4 boneless, skinless chicken breasts (cooked and shredded)
- 16.3 ounces Pillsbury Grand Biscuits (1 can, 8 count)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1052mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 778mg
- Calcium
- 117mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1052MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.