Chicken and Biscuit Pot Pie

Picture of Chicken and Biscuit Pot Pie Recipe 4 Videos | Photo: Chicken and Biscuit Pot Pie Recipe
Rated 4 stars out of 5
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  • Read 48 Reviews
Total Time:
1 hr 5 min
Prep
25 min
Inactive
20 min
Cook
20 min
Yield:
6 servings
Level:
Easy
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Ingredients

For the filling:

  • Cooking spray
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 1/2 cups lowfat milk
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup peas, thawed if frozen
  • 1 1/2 tablespoons fresh thyme leaves

For the biscuit crust:

  • 1/2 cup whole-wheat flour
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons canola oil
  • 1/2 cup lowfat buttermilk

Directions

To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.

Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. .

Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.

To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.

Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

  • Nutritional analysis per serving
  • Calories 400
  • Total Fat 17 g
  • (Sat Fat 5.7 g, Mono Fat 7.7 g, Poly Fat 2.7 g)
  • Protein 31 g
  • Carb 31 g
  • Fiber 5 g
  • Cholesterol 82 mg
  • Sodium 600 mg

Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K, Manganese, Phosphorus, Potassium, Selenium

Good source of: Thiamin, Vitamin B12, Folate, Pantothenic Acid, Calcium, Iodine, Iron, Magnesium, Zinc

Print Recipe

Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 48 reviews

  • on May 28, 2013

    Flag

    I've made this numerous times. It's fresh and delicious. I double the crust portion of the recipe. Since asparagus is in season, I used it tonight instead of green beans. Yummy!

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  • on March 12, 2013

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    I love this recipe, so easy to make and delicious! For people anyone who thinks it's bland - taste the filling before you put the biscuits on top and adjust the seasoning to your taste. Sometimes I substitute Pillsbury biscuits on top instead of homemade when I'm feeling lazy.

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  • on February 27, 2013

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    Biscuits were pretty good but overall I found it to be very bland.

    people found this review Helpful.
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