Creamy Chicken Pot Pie with Biscuits
- π 4 chicken thighs
- π§ 1 tablespoon garlic paste
- π§ 1 teaspoon garlic powder
- π§ 1 teaspoon onion powder
- πΆοΈ 1 teaspoon paprika
- π§ 1 teaspoon sea salt
- πΆοΈ 1/2 teaspoon black pepper
- πΏ 1 tablespoon chopped parsley
- π§ 2 tablespoons butter
- π§ 1 medium onion, chopped
- π§ 2 cloves garlic, minced
- πΏ 2 stalks celery, chopped
- πΎ 1/4 cup flour
- π 2 cups low sodium chicken broth
- π₯ 1 cup heavy cream
- π₯ 1 cup frozen peas and carrots
- π§ 1 teaspoon onion powder
- π§ 1 teaspoon garlic powder
- π§ 1 teaspoon sea salt
- πΆοΈ 1/2 teaspoon black pepper
- π₯ 1 can of grands biscuits
- π§ 2 tablespoons butter, melted
Creamy Chicken Pot Pie with Biscuits is a comforting dish perfect for the changing seasons. It features a rich and creamy sauce combined with tender chicken, all topped with flaky biscuits. The dish is easy to prepare and ideal for a satisfying meal that warms both heart and soul. With its blend of savory flavors and satisfying textures, this pot pie is bound to become a favorite. It's particularly great for family dinners, where its comforting appeal is sure to please both adults and children alike.
Embrace the start of comfort food season with this Creamy Chicken Pot Pie with Biscuits. This dish is not only super easy to make but is also deliciously satisfying. The creamy sauce combined with tender chicken and topped with flaky biscuits is sure to warm your heart and soul.
Ingredients
For the Chicken:
π 4 chicken thighs
π§ 1 tablespoon garlic paste
π§ 1 teaspoon garlic powder
π§ 1 teaspoon onion powder
πΆοΈ 1 teaspoon paprika
π§ 1 teaspoon sea salt
πΆοΈ 1/2 teaspoon black pepper
πΏ 1 tablespoon chopped parsley
For the Sauce:
π§ 2 tablespoons butter
π§
1 medium onion, chopped
π§ 2 cloves garlic, minced
πΏ 2 stalks celery, chopped
πΎ 1/4 cup flour
π 2 cups low sodium chicken broth
π₯ 1 cup heavy cream
π₯ 1 cup frozen peas and carrots
π§ 1 teaspoon onion powder
π§ 1 teaspoon garlic powder
π§ 1 teaspoon sea salt
πΆοΈ 1/2 teaspoon black pepper
Topping:
π₯ 1 can of grands biscuits
π§ 2 tablespoons butter, melted
Instructions
1- Prepare the Chicken:
- Preheat your oven to 350Β°F (175Β°C).
- Season the chicken thighs with garlic paste, garlic powder, onion powder, paprika, sea salt, black pepper, and parsley.
- In a large skillet over medium-high heat, brown the chicken thighs on both sides until golden. Remove from skillet and set aside.
2- Make the Sauce:
- In the same skillet, melt the butter. Add onion, garlic, and celery. SautΓ© until onion is translucent.
- Stir in the flour and cook for 1-2 minutes.
- Slowly whisk in the chicken broth, ensuring no lumps form.
- Add heavy cream, frozen peas and carrots, onion powder, garlic powder, sea salt, and black pepper. Stir well.
3- Combine and Bake:
- Return the chicken thighs to the skillet with the sauce. Ensure they are well-covered.
- Transfer the mixture to a baking dish.
- Place the grands biscuits over the top of the chicken and sauce.
- Brush the tops of the biscuits with melted butter.
- Bake in the oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories per Serving: Approximately 650 kcal
Proteins, Fats, and Carbohydrates per Serving: Approximately 35g protein, 40g fat, 45g carbohydrates
Equipment: Large skillet, whisk, baking dish, oven
Cooking Tips:
- For a quicker version, use a rotisserie chicken from the supermarket instead of cooking chicken thighs from scratch.
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