Chicken Pot Pie with Biscuits
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
 
Simple and delicious chicken pie with biscuits instead of pie crust. Quick enough to make on a weeknight.
Ingredients
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 Tbsp butter or margarine
  • 2 Tbsp flour (gluten-free or all-purpose)
  • 2 garlic cloves, chopped
  • 2 cups pre-cooked chicken, chopped
  • 1½ cups milk (I used unsweetened cashew milk)
  • ½ cup no-salt chicken broth
  • 1 can of refrigerated dough biscuits - 10 biscuits
Optional
  • Salt & pepper to taste
Instructions
  1. Pre-heat your oven to 400 degrees.
  2. Heat a large oven-proof skillet over medium high heat. Spray with oil.
  3. Add in the onions and carrots and saute until they begin to soften.
  4. Add in the peas, and corn. Stir until combined.
  5. Add in the butter, sprinkle in the flour. Stir for a minute until its all coated.
  6. Now add in the chopped garlic, milk and chicken broth. Stir until combined well and sauce is smooth.
  7. Add in the cooked chicken and stir.
  8. Once the sauce has thickened a little, remove from heat.
  9. Place the dough biscuits on top spacing them out.
  10. Bake in oven for 8-10 minutes until the biscuits are golden.
Nutrition
Serving size: ⅛ of recipe Calories: 323 Fat: 5.5 g Saturated fat: 1 g Carbs: 49 g Sugar: 6.9 mg Sodium: 523 mg Fiber: 2.2 g Protein: 18 g Cholesterol: 26 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/chicken-pot-pie-with-biscuits/