Chicken Pot Pie With Buttermilk Biscuit Crust

Chicken pot pie is a classic comfort food dish that originated in medieval England and was brought to America by early settlers.

This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Chicken Pot Pie With Buttermilk Biscuit Crust

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Course Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 20 mins

Servings: 6 Calories: 3000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 pound Chicken
• 1 cup Carrots
• 1 cup Peas
• 1 medium Onion
• 2 stalk Celery
• 2 clove Garlic
• 4 tablespoon Butter
• ¹⁄₄ cup All-Purpose Flour
• 2 cup Chicken Broth
• 1 cup Whole Milk
• 1 teaspoon Thyme
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 1 package Frozen Buttermilk Biscuits

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add the onion, celery, and garlic, and cook until the vegetables are softened.
3. Add the chicken and cook until browned.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth and milk.
6. Add the carrots, peas, thyme, salt, and black pepper.
7. Simmer until the mixture thickens.
8. Transfer the mixture to a baking dish.
9. Arrange the frozen buttermilk biscuits on top.
10. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
11. Let it rest for 10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 30g47%

Total Carbohydrate 35g12%

Sugars 5g

Protein 25g50%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.