Entrée: United States – Chicken Pot Pie with Biscuit Topping

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

3 cups (720 ml) cooked chicken, shredded
1 cup (130 g) carrots, diced
1 cup (150 g) frozen peas
1 / 2 cup (60 g) celery, diced
1 small onion, diced
3 tbsp (45 g) butter
3 tbsp (24 g) all-purpose flour
1 1 / 2 cups (360 ml) chicken broth
1 / 2 cup (120 ml) milk
1 tsp salt
1 / 2 tsp black pepper
1 tsp poultry seasoning or sage
1 batch biscuit dough (homemade or biscuit mix) enough for 8–10 drop biscuits

Instructions

1. Preheat oven to 375°F (190°C). In a cast-iron skillet, melt butter over medium heat and sauté onion, carrots and celery until tender.  
2. Stir in flour to coat vegetables and cook 1–2 minutes. Gradually whisk in chicken broth and milk until sauce thickens.  
3. Add shredded chicken, peas, poultry seasoning, salt and pepper; simmer 2–3 minutes to combine.  
4. Drop spoonfuls of biscuit dough over the hot filling to form a loose topping.  
5. Bake in oven 20–25 minutes until biscuits are golden and filling bubbles. Let cool slightly and serve straight from the skillet.