Chicken Pot Pie with Biscuits
Ingredients
The filling
-
1½
pounds
raw chicken thighs or breasts, diced into 1 inch cubes
-
½
cup
diced onions
-
½
cup
diced carrots
-
½
cup
diced celery
-
1
cup
peas
-
3-4
cloves
garlic, minced
-
¼
cup
flour
-
¾
cup
milk
-
1
cup
broth (chicken broth recommended)
The biscuits
-
8
biscuits
canned or frozen biscuits
Seasonings
-
½
teaspoon
ground thyme
-
½
teaspoon
ground oregano
-
1
tablespoon
Creole seasoning
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F.
- Heat a skillet on medium heat and add the diced chicken along with the spices.
- Cook the chicken until it's cooked through and no longer pink.
- Add the carrots, onions, celery, garlic, and peas, and sauté until the onions and garlic are translucent.
- Sprinkle flour throughout the pan and stir to combine.
- Add broth and milk to the pan, stirring until everything is mixed well and the flour is fully incorporated.
- Place the biscuits on top of the mixture.
- Bake for 20-30 minutes until the biscuits are golden brown and fully baked through.
- Cool completely before serving.
Nutrition Facts (estimated)
Servings
8
Calories
338
Total fat
11g
Total carbohydrates
29g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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