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Biscuit Pot Pie
A Southern-style chicken pot pie topped with fluffy buttermilk biscuits. Topping the hot filling with unbaked biscuit rounds just before it goes in the oven lets them rise properly rather than turning dense from sitting on warm filling too long.
Total time
50 min
Prep
20 min
Cook
30 min
Difficulty
medium
Cuisine
American
Ingredients
600gcooked chicken, shredded
2carrots, diced
2 stalkscelery, diced
1onion, diced
1 cupfrozen peas
4 tbspbutter
1/4 cupplain flour
2 cupschicken stock
1 cupcream
1 tspthyme
salt and pepperto taste
1 batchbuttermilk biscuit dough, in rounds
Instructions
1
Cook vegetables in butter 5 minutes. Stir in flour.
2
Add stock and cream. Simmer until thick. Add chicken, peas and thyme. Season.
3
Pour into a baking dish.
4
Top with unbaked biscuit rounds.
5
Bake at 200°C for 20-22 minutes until biscuits are golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
573
Protein
53.7g
Fat
29.7g
Carbs
23.5g
Fiber
5.3g
Sodium
619mg
Reviews
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