Easy Buttermilk Biscuit Chicken Pot Pie
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Oh Sweet Basil · by Sweet Basil★ 4.5 (2)

Easy Buttermilk Biscuit Chicken Pot Pie

NUTRITION · PER SERVING130M COOK
CAL 29%·PRO 50%
CARBS 42G29% OF CAL
6G FIBER31G OTHER5G TOTAL SUGAR
FAT 33G52% OF CAL
17G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken pot pie made from scratch with a luscious creamy filling of chicken and vegetables, topped with buttery, flaky biscuits. A comforting, elegant main dish.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 1/2 Cups All-Purpose Flour
  • 4 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 1/2 teaspoons Salt
  • 1/2 Cup Unsalted Butter (or shortening that's been in the fridge)
  • 1 Cup Cold Buttermilk (place in the freezer 5 minutes before using)
  • Heavy Cream (for brushing)
  • Melted Butter (for after baking)
  • Flaked Sea Salt
  • 1 Cup Carrots (chopped)
  • 1 Cup Frozen Corn
  • 1 Cup Frozen Peas
  • 1 Rotisserie Chicken (meat removed and cut into cubes, see note)
  • 1/3 Cup Unsalted Butter
  • 1/2 Yellow Onion (minced)
  • 1 Stick Celery (sliced)
  • 2 Cloves Garlic (minced)
  • 1/3 Cup All-Purpose Flour
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Pinch Nutmeg
  • 1 teaspoon Fresh Thyme
  • 1 3/4 Cup Chicken Broth
  • 2/3 Cup Whole Milk ((or heavy cream for an extra creamy pot pie))
PREP
20M
SODIUM
1585MG
ESTIMATE
COMPLETE

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