Description
A comforting and hearty chicken pot pie with tender chicken, carrots, peas, potatoes, and a creamy herb sauce, topped with golden, flaky biscuits. This nostalgic dish is perfect for cozy meals and offers a balance of savory and sweet flavors, all made with wholesome ingredients.
Ingredients
For the Filling:
1 ½ lbs boneless, skinless chicken breasts, cubed
1 tbsp butter
1 medium onion, diced
2 carrots, sliced
1 celery stalk, chopped
1 cup frozen peas
2 potatoes, peeled and diced
2 tbsp all-purpose flour
1 ½ cups milk
1 tsp thyme
1 tsp sage
1 tsp salt
½ tsp black pepper
For the Biscuit Topping:
2 cups all-purpose flour
1 tbsp butter, softened
½ cup milk
1 tbsp baking powder
1 tsp sugar
½ tsp salt
Instructions
Preheat oven to 400°F (200°C)
In a large skillet, melt butter and sauté onion, carrots, celery until softened
Add chicken and cook until Golden Brown, 5–7 minutes
Add potatoes, sauté for 3 minutes
Mix in flour to form a paste, then gradually pour in milk while stirring
Cook until thickened, then stir in peas, herbs, salt, and pepper
Transfer filling to a 9-inch pie dish
For the topping, mix flour, baking powder, sugar, salt in a bowl
Cut in butter until crumbly, then add milk to form a dough
Drop spoonfuls of dough over the filling
Bake for 30–35 minutes until biscuits are golden
Notes
Use a store-bought pie crust to save time
Adjust vegetables based on preference
For a dairy-free alternative, substitute plant-based butter and non-dairy milk
Let rest 5 minutes before serving to thicken sauce
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg