MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It's full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.
Provided by Pam
Categories Chicken Pot Pie
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
- Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
- Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
- Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.
- Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.3 g, Cholesterol 64.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 19.6 g, SaturatedFat 10 g, Sodium 708.2 mg
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