Chicken And Biscuits Pot Pie
A comforting chicken pot pie with a flaky biscuit topping, packed with tender chicken, peas, and carrots in a creamy broth. Perfect for family dinners, it combines hearty flavors and a crispy crust, making it a satisfying and warm meal for chilly evenings or weekend gatherings.
Ingredients
Instructions
- Rinse the chicken thoroughly.
- Cook the chicken in water to cover in a saucepan until tender.
- Remove the chicken from the broth, bone it, and chop into pieces; reserve the broth.
- Place the chopped chicken in a 9 x 13-inch baking dish.
- In a saucepan, bring the cream of chicken soup, 1 can of the reserved broth, and tarragon to a boil, stirring to combine well.
- Pour the soup mixture over the chicken in the baking dish.
- Sprinkle drained peas and carrots over the soup mixture.
- Spread the biscuit topping evenly over the casserole.
- Bake at 350°F for 1 hour or until the top is golden brown.
Tips & Substitutions
For added flavor, consider seasoning the chicken with salt and pepper before cooking. If you want a healthier option, substitute the cream of chicken soup with a homemade version made from chicken broth and flour. You can also use other vegetables such as corn or green beans in place of peas and carrots. To save time, use a rotisserie chicken instead of cooking raw chicken.
Serving Suggestions
Serve this Chicken And Biscuits Pot Pie with a simple side salad or steamed vegetables for a balanced meal. It pairs beautifully with creamy mashed potatoes or a light soup like Creamy Onion And Potato Soup for a warm, comforting dinner. For a festive touch, consider garnishing with fresh herbs before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F for about 20-25 minutes or until heated through. You can also microwave individual portions for quicker reheating, but the biscuit topping may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Biscuits Pot Pie contains roughly 453 calories, with 24g protein, 60g carbohydrates, and 19g fat. It is an excellent source of iron (152% of the Daily Value), calcium (70% of the Daily Value), and vitamin A (54% of the Daily Value). Note that it is relatively high in sodium, at 1650mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes, you can prepare the dish up to the baking step, then cover and refrigerate it for up to 24 hours. When you're ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
What can I use instead of biscuit topping?
If you prefer a different topping, you can use puff pastry or even a homemade pie crust for a classic pot pie experience. Alternatively, consider a cornbread topping for a unique twist that adds a slightly sweet flavor.
Is it possible to freeze the pot pie?
Yes, you can freeze the unbaked pot pie for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Bake from frozen, adding additional time to ensure it cooks through. For best results, consume within a month.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).