Easy Chicken Pot Pie Recipe with Biscuit Topping

Ingredients

• 0.25 cup butter
• 1 small onion, chopped
• 3 medium celery ribs, chopped
• 3 medium carrots, chopped
• 0.67 cup frozen peas
• 3 tablespoons chopped fresh parsley
• 0.25 teaspoon dried thyme
• 0.25 cup all-purpose flour
• 2 cups lower-sodium chicken broth
• 0.67 cup half-and-half cream
• salt and ground black pepper to taste
• 3 cups cooked chicken, cut into bite-size pieces
• 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
• 1 large egg yolk, beaten
• 1 tablespoon water

Instructions

1. Preheat your oven to 350°F (175°C) and gather all necessary ingredients for this easy chicken pot pie recipe.
2. In a skillet, melt butter over medium-low heat, then sauté onion, celery, and carrots until tender, approximately 15 minutes. Stir in peas, flour, parsley, and thyme, cooking until the flour coats the vegetables, about 5 minutes.
3. Gradually whisk in chicken broth and half-and-half, cooking until the sauce thickens and bubbles. Stir in cooked chicken, and season generously with salt and pepper to taste.
4. Pour the chicken, vegetable, and sauce mixture into a 7x11-inch baking dish. Arrange the biscuits evenly over the filling. In a small bowl, whisk egg yolk with water and brush over the tops of the biscuits.
5. Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly. Let the chicken pot pie rest for 10 minutes before serving this comforting meal.

Nutrition

• Calories: 412 kcal
• Fat Content: 23 g
• Fiber Content: 2 g
• Sodium Content: 708 mg
• Protein Content: 20 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g