Skip to Content
Menu

Chicken and Biscuits Pot Pie

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 28, 2023
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
You don’t need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!

Chicken and Biscuits Pot Pie

  • Prep Time 35 min
  • Total 1 hr 45 min
  • Servings 6
  • Ingredients 19
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Biscuit Dough

  • 1 1/2 cups Gold Medal™ Organic All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/4 cup cold butter, cut into pieces
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 3/4 cup cold buttermilk

Filling

  • 1/2 cup butter
  • 1 package (8 oz) fresh cremini mushrooms, quartered
  • 1/2 cup chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup Gold Medal™ Organic All-Purpose Flour
  • 2 1/2 cups chicken broth
  • 3 small red potatoes, (about 1/2 lb) unpeeled, coarsely chopped (2 cups)
  • 1/2 cup coarsely chopped carrots
  • 3 cups chopped cooked chicken
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen baby sweet peas
  • 1/2 cup heavy whipping cream

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
  • Step 
    2
    In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
  • Step 
    3
    In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
  • Step 
    4
    Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
  • Step 
    5
    Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
  • Step 
    6
    Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
  • Step 
    7
    Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

Nutrition

670 Calories
40g Total Fat
31g Protein
47g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
360
Total Fat
40g
61%
Saturated Fat
23g
114%
Trans Fat
1 1/2g
Cholesterol
160mg
54%
Sodium
1790mg
74%
Potassium
710mg
20%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
12%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved