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Chicken Pot Pie with biscuits, filled with a medley of vegetables in a creamy delicious sauce, seasoned with sage. Ultimate comfort food dinner recipe.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Grandma's biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.
5 from 1 vote
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Course: Dinner Ideas, main dish
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 325kcal
Author: Mel Lockcuff

Ingredients

Pie Filling:

  • 4 small potatoes peeled and chunked
  • 3 carrots chopped
  • 3 tablespoons salted butter
  • 1/2 cup yellow onion minced
  • 1 stalk celery chopped
  • 2 cups chicken broth
  • 2 cups heavy whipping cream
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground sage
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 1/2 cups frozen peas
  • 14.5 ounces green beans drained
  • 1 cup frozen corn
  • 2 chicken breasts cooked and shredded

Biscuits:

Instructions

  • Pre-heat the oven to 425° F, and grease a 9x13 baking dish with cooking spray.
  • Add the potatoes and carrots to a medium saucepan, cover with water, and bring to a rolling boil, cooking 'til softened.
  • Add the butter to a large skillet, and melt over low to medium heat.
  • Sauté the onions and celery in the butter 'til softened.
  • Stir the chicken broth and heavy whipping cream into the onion mixture in the skillet.
  • In a small mixing bowl, whisk together the flour, sage, salt, and pepper.
  • Slowly whisk the flour mixture into the creamed mixture, making sure there are no lumps.
  • Allow the creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.
  • Add the potatoes, carrots, peas, green beans, corn, and shredded chicken to the creamed mixture, combining everything well.
  • Simmer in the skillet over low to medium heat for about 10 minutes.
  • Then pour the mixture into a greased 9"x13" baking dish.
  • To quickly make the biscuits, whisk together the flour, baking powder, and salt.
  • Using a pastry blender, cut the butter into the flour mixture, 'til it makes fine crumbles.
  • Make a well in the center of the mixture, and add the milk. Mix together well.
  • Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-2 inch thickness.
  • Cut the biscuits out with a biscuit cutter or cup.
  • Place the biscuits on top of the pot pie in the baking dish.
  • Bake at 425° F for about 20 minutes, 'or 'til everything is bubbly and the biscuits are golden.
  • Remove from the oven, and serve while warm.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 28g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 526mg | Fiber: 4g | Sugar: 6g
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