Ultimate Chicken Pot Pie with Biscuit Topping

Portions:8
Cooking Time:1 hour 30 minutes
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Equipment

Ingredients

  • 4 chicken breasts
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 bag 12 oz frozen peas and carrots
  • 5-6 boiled eggs peeled and sliced
  • Salt and pepper to taste
  • 1 stick 1/2 cup butter, melted
  • 1 can 10 ct. flaky biscuits

Instructions

Cook the Chicken:

  • Boil the chicken breasts in a large pot until fully cooked.
  • Shred or chop the chicken into bite-sized pieces.

Cook the Vegetables:

  • Cook the frozen peas and carrots according to package instructions.

Prepare the Sauce:

  • In a mixing bowl, combine the cream of chicken soup, chicken broth, milk, melted butter, salt, and pepper.
  • Simmer the mixture until the sauce thickens.

Assemble the Pot Pie:

  • In a deep dish pie pan, layer the cooked chicken, followed by a layer of the sauce mixture.
  • Add a layer of cooked peas and carrots on top of the sauce.
  • Arrange the sliced boiled eggs on top of the vegetables.
  • Repeat the layers of sauce and chicken until the pan is filled, ending with a layer of biscuits on top.
  • Tear the biscuits into pieces and arrange them to completely cover the filling.

Bake the Pot Pie:

  • Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through.
  • Let it cool slightly before serving.

Notes / Tips / Wine Advice:

Wine Pairing

Enjoy this hearty meal with a glass of medium-bodied Merlot or a crisp Chardonnay to complement the rich flavors of the pot pie.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 30 g | Protein: 28 g | Fat: 24 g | Fiber: 3 g | Sugar: 3 g
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Course Chicken / Main Dish / Pie
Cuisine American
Diets Nut free