Ingredients for Chicken Pot Pie With Cheese Biscuit Top
- Chicken Breasts
- Salt Water
- Onions
- 1/2 cup chopped celery
- Carrot
- Potatoes
- Cream Of Chicken Soup
- Sour Cream
- 1/2 cup grated cheddar cheese (plus 1/2 cup for biscuits)
- Flakey Biscuits
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How to Make Chicken Pot Pie With Cheese Biscuit Top
- Preheat oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 2 carrots, diced, and cook until softened, about 5 minutes.
- Add 1 lb cooked chicken, cut into bite-sized pieces, to the skillet. Stir in 1/2 cup all-purpose flour and cook for 1 minute.
- Gradually whisk in 3 cups of chicken broth, ensuring no lumps form. Stir in 1 cup of frozen peas and 1/2 cup of chopped celery.
- Bring the mixture to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until thickened.
- Season with salt and pepper to taste. Stir in 1/2 cup heavy cream and 1/4 cup grated cheddar cheese.
- Pour the chicken mixture into a 9x13 inch baking dish.
- For the biscuit topping: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup grated cheddar cheese.
- Cut in 1/2 cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup of milk, mixing until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken mixture in the baking dish.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
24g
Fat
61g
Carbs
14g
