Chicken Pot Pie with Biscuit Topping

5 from 2 votes

Chicken Pot Pie with Biscuit Topping

Chicken pot pie with biscuit topping is a super comforting winter recipe that’s made in just one pan. I bulked up the vegetables in this recipe by adding Swiss chard along with peas and carrots. Fluffy biscuits top off this crowd favorite!

Course Healthy One Pan Recipes

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 291kcal

Author Lauren Keating

Equipment

Ingredients

For the pot pie

2 Tablespoons extra-virgin olive oil
1 leek white and light green parts thinly sliced
2 carrots diced small
2 cups chopped Swiss chard
2 cups shredded cooked chicken
¼ cup all purpose flour or gluten-free blend
3 cups low-sodium chicken broth
1 cup peas
2 Tablespoons fresh chopped parsley
½ teaspoon fresh chopped thyme
Salt and pepper

For the biscuits

1 cup white whole wheat flour or gluten-free blend
1 teaspoon baking powder
¼ teaspoon baking soda
3 Tablespoons cold unsalted butter
½ cup milk
⅛ teaspoon cayenne pepper

Instructions

Heat your oven to 350F.
Heat the oil in a 9-inch ovenproof skillet set over medium heat. Add the leek, carrots, and chard; cook 5-7 minutes, to soften. Add the chicken, then stir in the flour.
Slowly whisk in the chicken broth. Add the peas, parsley, and thyme. Season with salt and pepper. Bring to a simmer.
In a mixing bowl, combine the flour, baking powder, and baking soda. Grate in the butter, using a medium grater. Using your fingertips, blend until pea-sized lumps form. Stir in the milk to form a soft dough.
Form the dough into 6 biscuits and arrange them on top of the chicken mixture. Sprinkle with cayenne pepper.
Bake for 30 minutes, until the filling is bubbling and the biscuits are golden brown.

Notes

For the gluten-free version, I really like King Arthur Gluten-Free Measure for Measure Flour. It dissolves into the gravy without getting gummy, and the biscuits are soft and fluffy.

Nutrition