Biscuit Pot Pie

Name: Biscuit Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 600g cooked chicken, shredded; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 1 cup frozen peas; 4 tbsp butter; 1/4 cup plain flour; 2 cups chicken stock; 1 cup cream; 1 tsp thyme; salt and pepper to taste; 1 batch buttermilk biscuit dough, in rounds

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

Cook vegetables in butter 5 minutes. Stir in flour.

Add stock and cream. Simmer until thick. Add chicken, peas and thyme. Season.

Pour into a baking dish.

Top with unbaked biscuit rounds.

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

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