Mom's Golden Chicken Pot Pie with Biscuits

Name: Mom's Golden Chicken Pot Pie with Biscuits
Total time: 70 min
Yield: 4
Ingredients: 250 g butter; 1 small onion, finely chopped; 3 medium celery ribs, chopped; 3 medium carrots, chopped; 160 ml frozen peas; 3 tbsp fresh parsley, chopped; 0.25 tsp dried thyme; 0.25 cup all-purpose flour; 2 cups lower-sodium chicken broth; 160 ml half-and-half cream; salt and ground black pepper, to taste; 3 cups cooked chicken, diced into bite-size pieces; 1 (454 g) can refrigerated flaky-style biscuits (such as Pillsbury Grands®); 1 large egg yolk; 1 tbsp water

Indulge in this comforting and hearty chicken pot pie, elevated with a biscuit crust. A delightful weeknight dinner that's swift to assemble and bake!

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

Nutrition

calories412calories

carbohydrates30g

fat23g

protein20g

Dinner American

Ingredients

250 g butter

1 small onion, finely chopped

3 medium celery ribs, chopped

3 medium carrots, chopped

160 ml frozen peas

3 tbsp fresh parsley, chopped

0.25 tsp dried thyme

0.25 cup all-purpose flour

2 cups lower-sodium chicken broth

160 ml half-and-half cream

salt and ground black pepper, to taste

3 cups cooked chicken, diced into bite-size pieces

1 (454 g) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)

1 large egg yolk

1 tbsp water

Directions

Preheat your oven to 350°F (175°C).

In a skillet, melt the butter over medium-low heat. Add onion, celery, and carrots. Cook, stirring occasionally, until they become tender, around 15 minutes.

Stir in peas, flour, parsley, and thyme. Continue cooking while stirring constantly until the flour coats the veggies and starts to fry, about 5 minutes.

Whisk in chicken broth and half-and-half. Cook until the sauce thickens and bubbles up.

Add cooked chicken and season with salt and pepper to taste.

Transfer the chicken, veggies, and sauce into a 7x11-inch baking dish.

Arrange biscuits on top of the filling.

In a small bowl, beat egg yolk with water. Brush this mixture over the biscuits.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes.

Remove from the oven and let it rest for 10 minutes before serving.