Description
A comforting dish featuring tender chicken and vegetables topped with fluffy biscuits.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can refrigerated biscuits (8 count)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a skillet over medium heat.
- Add carrots, peas, and celery. Cook for 5 minutes.
- Stir in flour, salt, and pepper. Cook for 1 minute.
- Gradually add chicken broth and milk. Stir until thickened.
- Mix in shredded chicken.
- Pour mixture into a baking dish.
- Place biscuits on top.
- Bake for 15-20 minutes until biscuits are golden.
Notes
- Use leftover rotisserie chicken for convenience.
- Add herbs like thyme or parsley for extra flavor.
- Let the filling cool slightly before adding biscuits.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dish
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: chicken pot pie, biscuits, comfort food, easy dinner