Chicken Pot Pie with Biscuits
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Prep time: 
Cook time: 
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Serves: 6 servings
 
Ingredients
  • 4 Tbsp unsalted butter
  • a few sprigs of thyme, minced
  • 2 shallots, diced
  • 4 carrots, peeled and thinly sliced
  • 4 celery stalks, thinly slices
  • ¼ cup flour
  • 2 cups whole milk
  • 1½ cups low-sodium chicken broth
  • 4 cups (~20 oz) shredded rotisserie chicken
  • 2 cups frozen peas
  • 1 tsp salt
  • squeeze of lemon juice
  • black pepper, to taste
  • 7.5 oz tube refrigerated buttermilk biscuits
Instructions
  1. Preheat oven to 425 degrees F.
  2. Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Slowly and gradually, add the milk and the chicken broth, stirring constantly. Add chicken and peas. Season with salt, pepper, and lemon juice.
  3. Arrange biscuits on top of filling. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Serve hot.
Notes
Recipe slightly adapted from Pinch of Yum
Nutrition Information
Serving size: 1⅓ cups mixture with scant 2 biscuits Calories: 429 Fat: 14.3 Carbohydrates: 38.8 Sugar: 19.5 Sodium: 811 Fiber: 5.3 Protein: 34.8 Cholesterol: 106
Recipe by Prevention RD at https://preventionrd.com/chicken-pot-pie-with-biscuits/