Description
A comforting dish with a flaky biscuit topping.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 package (10 ounces) refrigerated biscuit dough
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper. Cook chicken until browned.
- Add onion, carrots, and celery to the skillet. Cook until softened.
- Stir in peas and corn.
- Sprinkle flour over the vegetables and cook for 1 minute.
- Gradually whisk in chicken broth and milk.
- Add thyme and rosemary. Bring to a simmer.
- Reduce heat and simmer for 5 minutes, or until the sauce thickens.
- Pour the chicken mixture into a baking dish.
- Arrange biscuit dough on top of the chicken mixture.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until biscuits are golden brown.
Notes
- You can use pre-made or homemade biscuits.
- Add other vegetables like potatoes or mushrooms.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken pot pie, biscuit pot pie, comfort food, easy dinner