Irresistible Chicken Pot Pie with Biscuits in 45 Minutes
A comforting chicken pot pie with a fluffy biscuit topping, perfect for hearty dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken
- 1 cup mixed vegetables
- 1/3 cup butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- 1 can biscuit dough
Instructions
- Preheat oven to 190°C.
- Melt butter in a pan, then whisk in flour to form a roux.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in cooked chicken and vegetables. Season with salt and pepper.
- Pour filling into a baking dish.
- Place biscuit dough pieces on top of the filling.
- Bake for 25–30 minutes until biscuits are golden and filling is bubbly.
Notes
- For a keto version, substitute flour with almond flour and use low-carb biscuits.
- For a lower-calorie option, reduce butter and use skim milk.
- Turkey bacon can be added for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg