Biscuit-Topped Chicken Pot Pie
This Classic Comfort Food Dish Is A Favorite With People Young And Old. The Tops Of The Biscuits Are Crisp, While The Bottoms Act More Like A Dumpling Since They Bake In The Gravy. This Pie Likes To Bubble Up And Over The Edges, So Be Sure You Use A Baking Sheet Under The Pie To Keep Your Oven Clean.
Ingredients
- ⅓ Cup Salted Butter
- 2 Cubes Frozen Crushed Garlic
- 1 Cup Frozen Chopped Onions
- 1 Cup Frozen Sliced White Mushrooms
- 1 Medium Stalk Celery Diced
- 1 ¼ Teaspoons Kosher Salt Divided
- ⅓ Cup All-Purpose Flour
- 1 ¾ Cups Chicken Broth
- ¼ Cup Heavy Cream
- 1 Cup Frozen Peas And Carrots Blend
- 2 ½ Cups Frozen Fully Cooked Diced Chicken Breasts
- ½ Teaspoon Ground Black Pepper
- 8 Frozen Uncooked Biscuits
Instructions
- Preheat Oven To 400°F.
- Grease A 9″ Pie Pan With Nonstick Spray.
- Heat A Large Skillet Over High Heat.
- When Hot, Add Butter, Garlic, Onions, Mushrooms, Celery, And ½ Teaspoon Salt.
- Sauté Until Vegetables Soften, About 3–4 Minutes.
- Add Flour And Stir Into The Vegetables.
- The Mixture Will Be Very Thick, But Continue To Cook For 1 Minute, Then Add Broth.
- Stir To Incorporate Flour Into Broth.
- Bring To A Gentle Boil, Then Add Cream, Peas And Carrots, Chicken, Remaining ¾ Teaspoon Salt, And Pepper.
- Cook For 2 Minutes, Then Pour Into The Pie Pan.
- Top With Frozen Biscuits.
- Place Pie Pan On A Baking Sheet And Bake Until Biscuits Are Done, About 20 Minutes.
- Serve Immediately.
Nutritional Information
Calories: 432 kcal
